Marinated Eel

This dish is often a taboo with many people when they hear what it is. But it’s so great that it usually diffuses their hesitations once they’ve tried it. Sometimes, Robert will tell them it’s chicken just to get them to try it at first. Keep in mind that the process takes several hours, can’t be done on a whim!

You will need:
       1 eel-typically 3-4 pounds
       3 cups balsamic vinegar
       1 cup sugar
       5-7 cloves of garlic
       Salt
       Pepper
       1 cup of flour
       6 ½ cups of olive oil 
       Fresh basil and parsley

How you do it:
       Mince/crush garlic cloves and mix with sugar and balsamic vinegar
       Bring mixture to a boil and allow it to cook until it’s reduced to approx. 2 cups
       Remove from heat
       Heat 6 cups of olive oil in a Dutch oven
       While oil is heating, cut eel into bite-sized chunks
       Season eel with salt and pepper
       Roll eel in flour
       Once oil is ready (can use various methods to check-I use water test) drop 3-4 pieces of eel into oil
       After browning (should take approx 5-6 mins) drain on a plate with paper towels
       Once all of the eel is done, place in large bowl
       Pour reduced vinegar mixture over them to marinate
       Refrigerate about an hour before serving
       Remove at time of serving and drizzle oil and herbs
       Allow to reach room temperature before serving

Buon Appetito!
Shannon Tinnell