Mix cornmeal, white wine, nutmeg, cinnamon, salt, pepper and about 1 tablespoon of olive oil to make a batter. (It should not be too thick, but not too runny either, and should wrap around the eel like a coat). Heat enough oil in a frying pan. Wash the eel fillets, pat dry and cut into pieces of any size. Dredge briefly in flour, dip in batter and fry in hot oil until floating. Lift out, place on a paper towel, dab dry and lightly salt. Keep warm. Heat some olive oil in another pan and sauté the chopped garlic in it. Add the cleaned, washed spinach while it is still dripping wet and cook over a low heat until it is combined. Season with salt, pepper and nutmeg and add the toasted pine nuts. Meanwhile, in a small saucepan, reduce the balsamic vinegar by half. Arrange the spinach on warmed plates, place the baked eel on top and drizzle the reduced balsamic vinegar over the spinach.
Preparation Tip:
COOKING TIME: a few minutes, depending on the size of the pieces.
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