Serves 4
Ingredients
500ml extra virgin olive oil
2 large eels, washed and prepared
2 tbsp of flour
Pinch of cinnamon
Pinch of nutmeg
2 tbsp finely grated fresh ginger
1 tsp finely chopped parsley
Salt, pepper, to season
Marinade
200ml white wine
200ml white wine vinegar
1 onion, sliced
1 tsp sugar
Salt and pepper, to season
Method
Heat the oil in a deep frying pan. Cut the eel into 20-25cm pieces and flour before adding to the oil. Cook until the skin becomes crispy and golden. Meanwhile, prepare the marinade in a heavy bottomed pan. Pour in the white wine and vinegar, add the sliced onion, ginger, sugar, pepper and salt and leave to simmer. Remove the eels from the frying pan, place in a dish, sprinkle the spices and parsley over the top and add the piping hot marinade. Cover and leave for 24 hours. Serve with the marinated onions and ginger.
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Photography by francesca brambilla and serena serrani