Crostini with anguilla

00290 CROSTINI with ANGUILLA (Veneto-Christmas recipe) INGREDIENTS for 4 PEOPLE 400 g of anguilla, 1 glass of vinegar, 3 bay leaves, 8 slices of bread, 1/2 bunch of Arugula, 2 tablespoons olive oil, 1 teaspoon of lemon juice, salt and pepper.

Preparation: 25 minutes cooking time: 10 minutes Marinating time: 24 hours per serving: 162 Calories Skinned eels, divide lengthwise into two pieces with a sharp knife; remove the bones and entrails.

Rebuilt the fish shape and tie it with string.

Place the eel in a baking pan, cut into two or three pieces, cover with diluted vinegar with two cups of water, add salt and bay leaf.

Boil, lower the heat and cook for 7 minutes; turn off, let it cool and place the dish in the refrigerator for 24 hours.

Wash the arugula, drain and cut coarsely.

Remove from the marinade anguilla, remove any Twine and cut the fish into slices.

Stir with a fork in a bowl with oil, lemon juice, a pinch of salt and ground pepper.

Obtained from each slice of bread two crostini, using a cookie, bake in the oven already warm (180°) for three minutes.

Spread on bread the Arugula and slices of eel and serve with the sauce.