Anguilla alla Bisentina

Ingredients

• 2 pounds (900g) fresh eel 2 pounds (900g) fresh eel
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 2 sprigs of rosemary, finely chopped 2 sprigs of rosemary, finely chopped
• 2 sprigs of thyme, finely chopped 2 sprigs of thyme, finely chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 1g (Sugars: 0g)
• Protein: 28g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Clean and gut the eel, removing the skin if desired. Cut it into manageable pieces.
2. 2.
   In a bowl, combine the olive oil, minced garlic, lemon juice, chopped rosemary, thyme, and parsley. Season with salt and pepper.
3. 3.
   Place the eel pieces in a shallow dish and pour the marinade over them. Ensure each piece is coated evenly. Cover and refrigerate for at least 1 hour, allowing the flavors to meld.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the eel from the marinade and place it on the grill. Cook for about 5-7 minutes per side, or until the eel is cooked through and the skin is crispy.
6. 6.
   Transfer the grilled eel to a serving platter and garnish with additional fresh herbs, if desired.
7. 7.
   Serve hot with roasted potatoes or a fresh salad.

Treat your ingredients with care...

• Eel — When cleaning the eel, it's important to remove the slime layer by rubbing it with coarse salt. This helps eliminate any fishy odor and ensures a clean taste.

Tips & Tricks

• If fresh eel is not available, you can use frozen eel. Thaw it thoroughly before marinating.
• For an extra burst of flavor, add a splash of white wine to the marinade.
• If grilling is not an option, you can also bake the marinated eel in a preheated oven at 180°C (350°F) for approximately 20 minutes.

Serving advice

Serve the Anguilla alla Bisentina hot, straight from the grill. Garnish with additional fresh herbs for a vibrant presentation. Accompany the dish with a side of roasted potatoes or a fresh salad to create a well-rounded meal.

Presentation advice

Arrange the grilled eel pieces on a platter, showcasing their crispy skin and moist flesh. Drizzle a little extra olive oil over the top for a glossy finish. Garnish with sprigs of fresh herbs and lemon wedges for a pop of color.