Eel in the Brijuni way

You can replace eel with another white fish, and the dish will be just as delicious.

Preparation steps

Clean the fish, cut it into steaks and let it stand for an hour in a little salted milk.
Take it out of the milk, drain it, drizzle with lemon juice, flour and fry on both sides in a mixture of olive oil and butter.
Then take the fish out of the pan, lightly sauté the chopped onion on the remaining fat, then the chopped garlic and capers.
Return the fish, sprinkle with Vegeta, add a little salt, pepper and wine.
Cook gently for about 20 minutes, occasionally soaking in water. Finally, sprinkle the fish with chopped parsley.

Serving

Serve polenta or pasta with the Brijuni-style eel as a side dish.

Advice

The fish can be prepared with bones or filleted without bones.

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