Broiled eel with ladolemono sauce
4 servings
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 1 | Eel | |
| 1 | Lemon (juice only) | |
| ½ | cup | Olive oil |
| ¼ | cup | Lemon juice |
| Vegetable oil | ||
| Salt & freshly ground pepper | ||
| Salt & freshly ground pepper | ||
| Chopped herbs of your choice | ||
LADOLEMONO SAUCE
Skin, wash, and dry the eel or have it skinned by the fishmonger.
Cut into pieces, then squeeze a lemon over the eel and allow to stand for 15 minutes. Brush the eel with oil, season lightly with salt and pepper and grill or broil on all sides until fork tender. Serve with the Ladolemono sauce. LADOLEMONO SAUCE: Whisk together oil and lemon juice in a bowl. Add salt and pepper to taste. Add chopped herbs (parsley, basil, oregano, thyme, fennel, etc) and serve immemdiately.
From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
Typed for you by Karen Mintzias
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