BBQ eel

We prepare the embers and put on the grill: we spread the eel washed and half open with the skin on the hot grill.

We go up with coarse salt and as soon as the skin is toasted, we turn the fish to the side of the pulp, making it gently brown and avoiding burns that would alter the flavor, ruining it.

In the Ferrara tradition it is accompanied with a bitter green radicchio salad, browned onion and old, dry and well-structured white wine such as Carianum.

During the winter, the combination with slices of toasted white or yellow polenta is excellent!