Sliced Eel in Leeks with Radicchio and Apple

Clean the eel, removing its bones and skin. You should obtain about 14 ounces of meat. Clean the leek, eliminating the green part; make incisions down one side and separate its layers. Blanch them in salted boiling water for ten minutes, then drain and spread them out on a kitchen towel to dry. Chop the three herbs to get about a tablespoon total. Salt and pepper the two eel fillets, sprinkle them with the herbs, put them back together and wrap them in the blanched leek layers. Cut the roll into big slices 3-4 inches each and place them on a baking tray lined with parchment paper, add a little bit of oil and bake at 375°F for 6-7 minutes. Peel the apple and cut it into wedges. Caramelize a tablespoon of sugar in a pan, add the apples and caramelize them, leaving them still crunchy. Wash and chop the radicchio, season it with oil, salt and vinegar, mix it with the apples and serve the salad with the eel.