Roast Eel

Ingredients

• eel
• sage
• bread
• salt
• pepper
• lemon

Instructions

1. For spit-roasting a large eel, skin it and cut into ~3 cm pieces; thread between crostini with sage or bay.
2. Roast plainly over moderate heat, finishing with a flare-up for a crisp crust; salt only, lemon at the table.
3. For a medium eel, grill in its skin with only salt and pepper; the skin, softened with lemon, is pleasant at table.
4. Comacchio grill method: clean or skin, slit open along the back, remove the backbone, and grill open, salting and peppering at half-cooking. Serve very hot.