Eel in Carpione
Anguilla in Carpione
Eel fried and left to marinate for at least 24 hours in a boiling marinade of vinegar, vegetables and herbs.
THE'eel In carpione is a preparation to be served cold, designed to enhance the strong flavor of the fish through the contrast between frying and the acidic marinade. The golden, dry surface of theeel It incorporates an aromatic component of vinegar, celery, carrot, spring onions, sage, garlic, and pepper, which gradually penetrates the flesh as it rests. The technique combines two distinct phases: frying, which creates a firmer external texture, and reducing the vinegar, which concentrates the aromas and flavors. The final balance develops over time, with a pungent note softened by the vegetal aromas. This recipe is part of the Piedmontese culinary tradition. The marinade's resting time of at least twenty-four hours makes the dish ideal for preparing in advance and eating cold, once the marinade has completed its flavoring work.
Instructions
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Clean theeel
Eviscerate theeel carefully, wash it under running water and cut it into pieces approximately 10 centimetres (3.94 in) long. Dry each portion very well with paper towelsThe surface must be free of moisture, so that the flour will adhere evenly and the oil will not splash excessively during frying.
Flour the pieces
Pass the pieces of eel in the 00 flour, coating them on all sides. Gently shake off the excess: only a thin, even layer should remain, enough to form a golden surface without weighing down the pulp.
Fry theeel
Heat plenty of extra virgin olive oil and fry the floured pieces until golden brown on the outside. Turn them carefully to evenly cook them, then drain them when the breading looks dry and crispy. Transfer them to a bowl large enough to hold the marinade.
Prepare the garlic
Cut the two in half cloves of garlic and cook them slowly in a little oil or butter. Keep the heat low and stop cooking when they become soft and slightly fragrant, avoiding them from darkening: the garlic should flavor the marinade without developing bitter notes.
Slice the vegetables
Slice the celery, carrot, and spring onions. Prepare the sage leaves and crush the peppercorns, so the flavors can distribute more easily in the vinegar during boiling.
Reduce the marinade
Bring to a boil Add two cups of vinegar, then add the sliced ​​vegetables, sage, crushed pepper, and cooked garlic. Simmer slowly until the liquid has reduced by half: the aroma should be intense and the volume should be noticeably reduced.
Pour the marinade
Pour the still boiling marinade over the pieces of eel fried, distributing vegetables and herbs evenly. The heat of the liquid helps the pulp absorb the vinegar and herbs; make sure theeel remain well covered by the marinade.
Let it rest
1440 minCover the container and let it rest.eel Marinate for at least 24 hours. Keep refrigerated during this time: the pulp will be more flavorful and the aromas will be harmonious. Serve the dish cold, accompanied by the marinated vegetables.
Chef's Tips
Let it resteel in the marinade for at least 24 hours and serve it cold: time allows the vinegar and herbs to evenly flavor the fried pulp.
Ingredients
- Ingredients for 4 people
- 1 eel of approximately (2.2 lb) 1 kg 2 celery stalks
- 1 large carrot
- 4 small onions
- 3 sage leaves
- 2 cloves of garlic
- 4 crushed peppercorns 00 flour
- vinegar salt
- extra virgin olive oil for frying
Can't find it in the US?
- eelInternational markets
Frozen eel from Asian markets
Or: Catfish for stews; mackerel for grilling or roasting
Substitutes are leaner and cook faster.
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
⚠️ Automatic ingredient-based detection. Always check product labels.
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