Grilled eel with radicchio and polenta

Ingredients

For 1 serving

• Eel130 g
• Radicchio150 g
• Polenta (cornmeal)50 g
• Bay leavesto taste
• Balsamic vinegar1 teaspoon
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: fish, sulphites

In season: October – March

Method

1. Bring the water for the polenta to the boil with a pinch of salt, pour in the polenta in a thin stream while whisking and cook for 8–10 minutes over low heat, stirring constantly, until thick and pulling away from the sides. Spread it about 1.5 cm thick on a wet chopping board and leave it to firm up.
2. Meanwhile cut the eel into pieces of about 4 cm and thread them onto skewers, alternating with bay leaves; salt lightly.
3. Heat a grill or griddle pan well over medium-high heat and cook the eel skewers for 6–7 minutes per side, until the skin is crisp and the fat runs golden.
4. Meanwhile wash the radicchio and cut it into wedges, keeping the core attached; slice the firm polenta.
5. When the eel is done, grill the radicchio and the polenta slices on the same pan for 2–3 minutes per side, until the radicchio wilts and the polenta has golden grill marks.
6. Dress the radicchio with the oil, balsamic vinegar, salt and black pepper and serve it with the eel and the polenta.