Baked Eel with Butter and Sage Recipe

Baked Eel with Butter and Sage Recipe

Ingredients:

* A cleaned eel, weighing 1 1/3 pounds (600 g)
* 1 tablespoon unsalted butter
* 4 small potatoes, peeled
* 4 sage leaves
* Salt and pepper to taste



Preparation:

Preheat your oven to 360 F (180 C)

* Set a pot of water to boil, salt it lightly when it does, and boil the potatoes for 5 minutes. Drain them and put them in a Teflon-coated baking tin.

* While the water is heating, make carefully cut through the skin around the neck of the eel. Lift the skin enough that you can grip it between thumb and forefinger (for better purchase, grip the skin through a cloth) and pull back towards the eel's tail, thus skinning the creature.

* Rinse the eel and put it in the baking tin with the potatoes. Season to taste with salt and pepper and roast for about 50 minutes.

* When the time is almost up, melt the butter and gently sauté the sage leaves, being careful lest they burn.

* Remove the fish from the oven and cut it into 4 pieces. Put each on a plate with the potato, and season with the melted butter and sage. Serve at once.