Eel in the oven
Description
This recipe won't take much time. In Italy, eel is considered a delicacy, and many traditional dishes are made with eel. Baked eel is often prepared for Christmas. Here is a simple recipe for baking eel in the oven. It's very easy, and you'll have no trouble following it. The main step is cleaning the eel—everything else is quick and straightforward. See for yourself. 1. Sprinkle the eel with salt and let it sit for about 20 minutes. Then clean the skin—peel it off like a sock. You can cut off the head or leave it on. Remove the innards, rinse the eel thoroughly, and pat dry. 2. Salt the eel and coat it well with flour. 3. If your eel is large and fatty, you won't need butter. If you have smaller eels, spread some butter inside the cut along the belly. 4. Roll the eel well in flour again. 5. Place it on a baking tray greased with vegetable oil and bake in the oven for 25–30 minutes. If you're baking just one eel, it's better to wrap it in foil or surround it with vegetables on the tray. Serve the eel with lemon—each guest can squeeze juice over the fish to taste. Serve hot.