Italian Recipes - Fisherman's Eel (Anguilla del Pescatore) Recipe

  
 

Italian Fish Recipes - Fisherman's Eel (Anguilla del Pescatore) Recipe

 

Ingredients             

  • 450 g/1lb eels, skinned

  • Salt and freshly ground black pepper

  • 30 ml/2 tbsp plain (all-purpose) flour

  • 25 g/2 tbsp unsalted (sweet) butter

  • 225 g/8 oz peaches, halved and stoned (pitted)

  • 150 ml/2/3 cup brandy

  • Boiled potatoes, to serve

Method:

  1. Wash the eels and dry them on kitchen paper. Rub the outside with salt and pepper and cut into 6 cm/2 1/2 in pieces.

  2. Roll the eel chunks in flour. Heat the butter in a frying pan (skillet). Cook the eel in the butter for 12 minutes.

  3. Add the peach halves and continue cooking for 2 minutes, turning once. Pour in the brandy and ignite.

  4. Allow the flames to die down and serve immediately with boiled potatoes.