Skin, gut and wash eel. Cut into 10 cm long pieces. Salt. Place them side by side in an ovenproof dish. Place lemon wedges without pips and a piece of bay leaf between the pieces of eel. Spread the butter over the fish. Place in the preheated oven on the middle rack. Roasting time 30 minutes (electric stove 200 degrees, gas stove level 4). Remove the bay leaf pieces before serving.
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