Roasted eel with garlic, rosemary and buttered polenta

PT30M

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Ingredients

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Imperial

Roast eel

White polenta

1
Cut 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
2
Allow 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 innards
3
Pat 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
4
Preheat the oven to 180°C/ gas mark 4
5
Drizzle 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
6
Remove 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
7
Meanwhile, 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
8
To 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
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