Marinated eel
Instructions
Deprive the eels entrails, wash them and cut them into pieces of 8-9 cm in length.
FRY in hot oil.
Boil the vinegar over low heat for 30 minutes, by joining the garlic, orange peel, a few leaves of Sage and 7 white peppercorns.
Remove from heat and let cool.
Arrange the pieces of eel in 1 Bowl and pour over the vinegar stiepidito with odors, taking care to cover the fish.
Store in pantry.
Must be prepared at least 1 week before finishes.
Ingredients and dosing for 6 persons
- 3 eels of 1200 g
- 75 cl of wine vinegar
- 3 oranges
- 4 cloves of garlic
- Olive oil extra virgin
- 7 grains pepper
- Some leaves of sage