Eel in Almond Crust

Preparing eel in almond crust is a recipe that merges the rustic taste of river fish with the sweetness of almonds, creating a dish with interesting contrasts. Here is the recipe.

Ingredients

• 1 eel, about 600-800 grams
• 100 grams of slivered or coarsely chopped almonds
• 2 tablespoons of flour
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• Aromatic herbs (such as thyme or rosemary)

Preparation

1. Start by cleaning the eel well, removing the skin, innards, and cutting it into chunks.

2. Place the chunks in a bowl, season with salt, pepper, and the lemon juice, and let marinate for about 30 minutes.

3. In the meantime, toast the almonds in a non-stick pan until they are slightly golden. Then let them cool down.

4. Take the eel pieces out of the marinade, dry them slightly, then coat them in the flour.

5. Heat the olive oil in a large pan and once hot, lay the eel chunks in it to brown well on all sides.

6. Once the eel is golden brown, sprinkle it with the chopped almonds and transfer the pan to a preheated oven at 180 °C (350 °F) for about 10-15 minutes, until the almonds form a crispy crust.

7. Serve the eel hot, perhaps embellished with a sprinkle of fresh aromatic herbs to taste to enhance the aroma of the dish.

Curiosity

Eel is a fish highly appreciated in many Italian regional cuisines, especially in those areas with rivers and lakes. For example, in Lombardy or in the Po Delta, eels are the stars of traditional recipes often passed down from generation to generation.

I hope that this recipe pleases you and that it can offer you an unexpected taste experience. If you need pairing with wine or have other questions, I’m here to help!