Traditional Recipe "Anguilla in bianco) (Eel in butter sauce) - Treviso, Italy

Anguilla in bianco (Eel in butter sauce)

For 600 grams of eel:
1dessert spoon of butter
3 tablespoons of oil
1 bay leaf - chopped parsley - flour
1 small glass of white wine - juice of 1/2 lemon
Wash the eel in water and vinegar.  Cut the eel into small pieces then roll in flour. Heat the oil in a pan and then add the pieces of eel ( arranged in a circle), bay leaf and parsley.  Brown the pieces of eel on both sides
then add the wine. Cover and cook over low heat. Add the lemon juice just before serving.
This dish is generally served with white polenta ( either cooked in the traditional way or cut into pieces and grilled)