Eel Roulades with Rosemary and Grilled Tomatoes
Prep: 20min
|
Servings: 4
|
Cook: 20min
Ael roulades with rosemary and grilled tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 gutted, skinned eels
- 500 ml dry white wine
- 100 ml olive oil
- 1 lemon
- Salt
- Pepper (freshly ground)
- fresh rosemary
Instructions
-
1.
Marinate the eels overnight in the white wine. Before grilling cut them into 5-6 cm long pieces. Mix olive oil and lemon juice, then brush the eel pieces with it. Season both sides with salt and pepper.
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2.
Form the eel pieces into rolls, press a bit of rosemary into the center of each roll and skewer them on a stick.
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3.
Grill the eels over high heat for about 10 minutes on each side, brushing repeatedly with the lemon‑oil mixture. Serve with grilled tomatoes.
