Eel In Grape Leaves

Preparation:

Preparation: Remove the crust from the pancarré and cut it into cubes. Heat the butter in a pan and fry the bread cubes over high heat, stirring constantly with a wooden spoon. Remove from the heat, add the chopped sage leaves, season with the necessary salt and freshly ground pepper, sprinkle with lemon juice and give it a stir. Clean the eel, divide it into fillets and remove the skin and bone. Remove any thorns left in the meat, then cut each fillet into pieces about 3 cm long. Spread the vine leaves on the work surface and dry them, dabbing them gently with kitchen paper. Remove the petioles, then place a piece of eel in the center of each leaf. Spread a little of the bread and sage mixture on it and cover it with another piece of fish. Wrap the stuffed eel chunks in the vine leaves: fold the lower part of the leaf first, then the sides, finally roll it up. Thread the rolls thus obtained on some metal skewers, then cook them on the hot grill, 3-4 minutes per side. NOTE: Vine leaves are an effective means of protecting the delicate flesh of some fish from the high heat of the grill. The leaves are generally found for sale in jars or boxes, preserved in brine. Before using them, gently remove them from the jars and soak them in a bowl with fresh water. In this way the excess salt absorbed by the conservation liquid is eliminated.