Roasted Eel Recipe - Great Italian Chefs

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Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod

Roasted eel with garlic, rosemary and buttered polenta by Grazia Soncini

Item 1 of 1

Starter
easy
Serves 10
30 minutes

★ ★ ★ ★ ★ Not yet rated

Maria Grazia Soncini roasts eel with garlic and rosemary in this delicious seafood starter recipe, an innovative dish which is very quick and easy to prepare. The chef accompanies the eel with creamy, white polenta, a staple of northern Italy.

First published in 2015 discover more:

Eel Recipes
Garlic Recipes
Rosemary Recipes
Polenta Recipes

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Ingredients

Metric

Imperial

Roast eel

1 eel, about 1kg, gutted
10 garlic cloves
10 sprigs of fresh rosemary
200ml of dry white wine
4 tbsp of extra virgin olive oil
salt
black pepper

White polenta

100g of white polenta
400ml of water
50g of butter

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Equipment

Chargrill pan
Skewers

Method

1Cut the eel into 10 chunks, taking care not to damage the skin. Using a chargrill or griddle pan, sear the eel quickly over a high heat

1 eel, about 1kg

2Allow the eel to cool, then butterfly each chunk by making a slice down the middle and pressing the eel, skin-side up, down on a board to loosen the spine. Carefully peel away the skeleton and rinse each chunk thoroughly under running water to remove any residual innards3Pat the eel chunks dry and place a clove of garlic and a few rosemary sprigs in the middle of each one. Fold the eel back together and skewer each chunk to form its original shape

10 sprigs of fresh rosemary
10 garlic cloves

4Preheat the oven to 180°C/ gas mark 4 5Drizzle a baking tray with olive oil and arrange the eel on top. Season generously with salt and pepper and cook in the oven for 10 minutes

4 tbsp of extra virgin olive oil
salt
black pepper

6Remove the baking tray from the oven and pour over the white wine. Return to the oven and cook for a further 10 minutes

200ml of dry white wine

7Meanwhile, cook the polenta. Bring 400ml of water to a simmer and stir in the polenta. Cook for 10 minutes, stirring all the time, then stir through the butter until fully combined

50g of butter
100g of white polenta
400ml of water

8To serve, spoon the polenta onto the serving plates and top with the chunks of eel. Spoon over the cooking juices from the eel and serve immediately First published in 2015 DISCOVER MORE:

Eel Recipes
Garlic Recipes
Rosemary Recipes
Polenta Recipes

Grazia Soncini

By taking the very best fish, seafood and game from the surrounding area and cooking it in a traditional manner, Grazia Soncini has managed to hold on to a Michelin star for over fifteen years. Cooking alongside her mother in the restaurant kitchen, she creates hearty dishes which remind guests of the family dinners they had as children.

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Tag » How To Cook A Eel

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Roast eel

White polenta

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