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What You Need:
(Serving Size: 4 to 6)
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MARINADE
1 cup olive oil
4 cups thinly sliced onions (about 1 pound)
6 garlic cloves, sliced
½ teaspoon dried thyme
2 bay leaves, crumbled
8 peppercorns
1 tablespoon salt
1 cup wine vinegar, preferably white
1 cup water
2 pounds eel, cleaned and sliced into 3-inch pieces
¼ cup lemon juice
Flour
2 to 4 tablespoons olive oil
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 2- to 3-quart saucepan, heat 1 cup of olive oil. Add the onions, garlic, thyme, bay leaves, peppercorns and salt and cook over moderate heat, stirring frequently, for about 7 or 8 minutes, or until the onions are transparent but not brown.
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2. Pour in the vinegar and water, bring to a boil, reduce the heat and simmer the marinade uncovered for 20 minutes.
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3. Meanwhile, brush the pieces of eel with lemon juice. Dip them into the flour and shake off the excess.
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4. Then heat 2 tablespoons of oil in a heavy 10-to 12-inch skillet until a light haze forms over it. Drop in 5 or 6 pieces of eel at a time and cook over moderately high heat for 4 to 5 minutes. Add more oil if needed.
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5. Transfer the eel to a shallow 9-by-12-inch glass, porcelain or enameled baking dish and pour over it the hot marinade.
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6. When it is at room temperature, cover the dish with plastic wrap andrefrigerate for at least 24 hours.
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7. To serve, lift the pieces out of the marinade and arrange them on a serving plate. Moisten the eel with a little of the marinade before serving.
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