Roasted eel with garlic, rosemary and buttered polenta


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Roast eel

White polenta

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
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
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
Preheat the oven to 180°C/ gas mark 4
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
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
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
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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