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Paling in 't Groen
Belgium
The emblematic dish of Flemish riverside cuisine, eaten along the Scheldt for centuries.
Eel in a vivid green herb sauce — a Flemish classic from the Scheldt riverbanks. The sauce combines parsley, chervil, sorrel and watercress into something extraordinary.
Prep
20 mins
Cook
20 mins
Difficulty
Medium
Calories
420 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
800gfresh eel, cleaned and cut
1 bunchparsley
1 bunchchervil
100gsorrel
100gwatercress
1onion, finely chopped
200mldry white wine
50gbutter
lemon juiceto taste
Method
1
Fry onion in butter until soft. Add wine.
2
Add eel pieces. Poach gently 15 minutes until tender.
3
Blanch all herbs briefly. Blend to a smooth purée.
4
Add herb purée to the poaching liquid. Stir to combine.
5
Season with salt and lemon. Serve immediately.
Chef's Tip
Add herbs at the last moment to preserve the vivid green colour.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.