Eel skewers

Preparation:

Preparation: In a large bowl emulsify oil, vinegar, lemon juice, salt, pepper. Add a bay leaf. Clean and skin the eels, cut them into three centimeter logs, put them in the marinade and leave them there for over an hour. Drain them and thread them onto skewers or long wooden sticks, alternating them with a bay leaf and a small rectangle of bread. Place the skewers in a baking tray, sprinkle them with the marinade and cook them in a preheated oven at 180 degrees for about 20 minutes, turning them over and greasing them from time to time. Serve them very hot. Accompanying wines: Trentino Pinot Grigio DOC, Montecarlo Bianco DOC, Fiano DOC.