Eel in vine leaves

Private the bread of crust and cut into cubes.

Do heat the butter in a pan and soffriggetevi the bread cubes over high heat, stirring constantly with a wooden spoon.

Remove from heat, add chopped Sage leaves, season with salt and ground pepper, a squirt with lemon juice and give it a mixed.

Clean the eels divide fillets and skin and core backbone.

Delete any remaining plugs into the flesh, then cut each fillet into pieces about 3 inches long.

Roll out on the countertop vine leaves and dry, tamponandole gently with absorbent paper towels.

Delete the petioles, then put in the Centre of each leaf a piece of eel.

On this a little bread and Sage mixture and cover with another piece of fish.

Wrap small pieces of stuffed eel in vine leaves: folded before the bottom of the leaf, then those sides, then roll it up.

Stick the Roulades on some metal skewers, then cook on hot grill, 3-4 minutes per side.

Note: vine leaves provide an efficient means to protect the delicate flesh of some fish from the strong heat of the grill.

The leaves are generally sold in jars or boxes, preserved in brine.

Before you use them, you must extract them gently from the jars and put them in a bowl with fresh water.

This eliminates the excess of salt absorbed the liquid.