Two variations of the same dish: the more challenging first, for true daredevils; the other, more approachable for budding chefs. How to make Martina Caruso's iconic barbecued moray eel.
UNDERGROUND BARBECUED MORAY EEL
Difficulty: hard
Ingredients
- Moray eel (about 800 g to 1 kg)
- 100 g celery
- 200 g red onion
- 100 g parsley
- 3 bay leaves
- 200 ml white wine
- 100 ml extra-virgin olive oil
- Flaky sea salt to taste
- Fresh oregano to taste
- 1 fresh lemon
Procedure
Dig a small pit into the ground and light wood inside it; as soon as charcoal has formed, place the foil on the coals and cover with earth. Cook underground for about 40 minutes.
As soon as the cooking is completed, strip and skin the moray eel. Lay 150/200 g portions on the serving plate and season with extra virgin olive oil, lemon juice, oregano and a pinch of salt.
The chef suggests serving the dish warm.
BARBECUED MORAY EEL, OIL, LEMON AND OREGANO
DIFFICULTY : medium
Ingredients
- Moray eel (about 800 g to 1 kg)
- Oil to taste
- 1 Lemon
- Flaked sea salt to taste
- Fresh oregano to taste
- White wine to taste
- Bay leaves
Procedure
Skin and portion the moray eel by making 150/200 g portions.
Place a portion of moray eel on top of a sheet of baking paper, season with 1 teaspoon white wine, a pinch of salt, a drizzle of oil, and a bay leaf.
Lay the whole thing on tin foil and close it to form a wrapper.
Place the wrapper on the grill, without turning, and cook for 6 to 8 minutes.
Strip the moray eel. Lay the fish on the plate and season with a teaspoon of lemon, fresh oregano, salt and a drizzle of extra virgin olive oil.
The Chef suggests serving the dish warm.
Recipe taken from the Hotel Signum website
Contacts
Hotel Signum di Clara Rametta
Salina, Via Scalo, 15 | 98050 Malfa (ME)
