Herb eel

HERB EEL 07819 INGREDIENTS for 4 PEOPLE 1 anguilla weighing 1 kg, 1 lemon, 2 sprigs of fennel, 2 sprigs Marjoram, 2 sprigs of thyme, 2 sprigs oregano, 1 dl extra virgin olive oil, salt and pepper.

PROCEDURE wash the herbs and dry them with a cloth.

Private the eel skin, incidetela with a sharp knife lengthwise and remove its entrails; delete also heads and fins, wash thoroughly in water, dry it and cut it into pieces the length of 6-8 cm.

Squeeze the lemon and collect the juice into a bowl, add the oil (keep aside a tablespoon), half of the herbs and beat the ingredients lightly with a fork; join the eel pieces and let them marinate for about 1 hour, turning them until they occasionally.

Finely chop remaining herbs.

Brush a baking dish with oil held by hand, put the drained eel from marinade, add salt, pepatela and sprinkle with chopped herbs.

Close the baking dish with a sheet of metallised paper, place in preheated oven at 180° and cook the eel for 25-30 minutes.

Remove from oven and let stand for 5 minutes in the baking dish.

Remove the baking dish from the eel, degreased the cooking, pour it in a small Pan by passing it through a strainer and let it reduce a bit.

Arrange the eel on the serving dish and serve it hot with the sauce.