Almond-Crusted Eel with Mulled Wine Reduction and Polenta

Almond-Crusted Eel
Category: Main Courses
Serves: 6

A unique and flavorful main course, the Almond-Crusted Eel (Anguilla in Crosta di Mandorle) brings together the delicate flavors of eel with the aromatic richness of almonds, herbs, and spices. A delightful dish to impress guests, this recipe features a perfect balance of tender eel fillets coated in a crunchy almond crust, accompanied by a rich red wine reduction and the subtle sweetness of honey.

Ingredients

Preparation

1. Marinate the Eel:
   Start by cleaning and filleting the eel. Place the eel fillets into a bowl and cover them with two glasses of Chardonnay wine, adding a few sprigs of fresh bay leaves for extra fragrance. Let the eel marinate for at least 30 minutes to absorb the flavors.

2. Prepare the Polenta:
   While the eel is marinating, cook the white polenta. Bring a pot of salted water to a boil, then gradually add the cornmeal, stirring to avoid lumps. Cook the polenta according to the package instructions, until thickened and smooth. Once cooked, transfer the polenta to a greased rectangular baking dish, spreading it evenly to a thickness of about 3 cm. Set aside and let it cool.

3. Make the Mulled Wine Reduction:
   In a small saucepan, pour the red wine and add the cinnamon stick, cloves, and orange zest. Bring the mixture to a simmer over medium heat. As the wine begins to heat, carefully ignite the wine with a lighter to burn off the alcohol. Allow the wine to reduce slightly, concentrating the flavors. Set aside.

4. Toast the Almonds and Herbs:
   In a dry non-stick pan, lightly toast the almonds with the fresh rosemary, sage, and a pinch of salt. Once toasted, remove the mixture from the heat and transfer it to a bowl. Let it cool, then chop the almonds and herbs finely into a coarse mixture.

5. Coat the Eel:
   Remove the eel fillets from the marinade. Spread each fillet with a thin layer of acacia honey, then roll them in the almond-herb mixture, ensuring each fillet is fully coated in the crunchy almond crust.

6. Sear the Eel:
   Heat 2 tablespoons of olive oil in a non-stick skillet. Add a whole garlic clove and a tablespoon of the chopped herbs to the pan. Once the garlic begins to brown, remove it from the pan and add the eel fillets, searing them until golden on all sides. Raise the heat and pour in half a glass of Chardonnay to deglaze the pan. Let the alcohol evaporate and cook the eel for about 15 minutes, turning the fillets regularly to ensure even cooking.

7. Double-Coat the Eel:
   After the initial searing, remove the eel fillets from the pan and roll them once more in the almond-herb mixture, pressing gently to help the coating stick.

8. Prepare the Polenta Discs:
   Once the polenta has cooled and set, use a round cookie cutter to cut out small discs of polenta. These will serve as a base for the eel fillets.

9. Final Assembly:
   Place the polenta discs on a serving plate and top each one with a piece of almond-crusted eel. Garnish with radicchio for a pop of color and a slightly bitter contrast to the richness of the eel.

10. Serve and Enjoy:
    Serve the eel immediately with the mulled wine reduction drizzled over the top. The combination of tender eel, crunchy almond crust, sweet honey, and aromatic wine reduction is sure to impress anyone at your table.

Tips for the Perfect Almond-Crusted Eel:

• Ensure that the eel is fresh and of good quality, as it is the star ingredient of the dish.
• The mulled wine reduction adds depth to the dish, so do not rush this step. Allow the wine to reduce to intensify the flavors.
• You can adjust the sweetness of the dish by varying the amount of honey according to your preference.
• This dish pairs beautifully with a glass of Chardonnay, the same wine used for marinating the eel.

Nutritional Information (per serving):

This recipe for Almond-Crusted Eel is a sophisticated and flavorful dish perfect for any special occasion. Its delicate balance of sweet, savory, and aromatic elements creates a memorable experience with every bite. The crispy almond crust pairs perfectly with the tender eel, while the mulled wine reduction adds a touch of elegance to the dish. Serve it with a side of polenta and a fresh salad to complete the meal.