CookEat Recipe
Florentine Baked Eel
Skinned eel pieces marinated in olive oil, salt and pepper, rolled in breadcrumbs and baked with garlic and sage.
Method
Steps
Step 1
Gather the ingredients: 800 g legally sourced adult European eel (Anguilla anguilla), professionally gutted, headed and skinned, prepared weight; 3 tablespoons olive oil: 2 for marinating and 1 for the pan; Salt and black pepper; 2 whole garlic cloves, peeled; 6 sage leaves; 80 g fine breadcrumbs; About 2 tablespoons water, added after browning.
Step 2
Use adult eel from a licensed food supplier who can confirm legal sourcing for your location. Have it gutted, headed and skinned. Cut the body into pieces about 6–7 cm long. Mix with 2 tablespoons oil, salt and pepper, cover and marinate for 1–2 hours in the refrigerator at 4°C or colder.
Step 3
Heat the oven to 190°C. Warm the remaining tablespoon oil in an ovenproof iron pan and briefly fry the whole garlic cloves and sage leaves until fragrant, about 1 minute.
Step 4
Lift out the eel pieces one by one, roll in the breadcrumbs and arrange side by side in the pan. Pour the oil and seasoning left in the marinating dish over them; all marinade is cooked with the fish.
Step 5
Bake for about 25–35 minutes, turning carefully once. When the crumbs have taken on colour, add the small splash of water around the fish, avoiding the tops. Continue until the thickest flesh reaches 70°C. Serve hot with the cooked garlic and sage, and remove central bones before eating.
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