🇧🇪 Belgium recipe
Paling in 't Groen
This traditional Flemish dish of eel in green sauce is one of Belgium's most distinctive recipes. Freshwater eel is cut into chunks and gently simmered in a vibrant sauce made from a profusion of fresh green herbs including sorrel, chervil, parsley, spinach, tarragon, and mint. The herbs are blended into the sauce to create a brilliant green color and a complex, herbaceous flavor that perfectly complements the rich, fatty eel.
Prep30 mins
Cook25 mins
Serves4
Difficultyhard
Ingredients
- 800g fresh eel, skinned and cut into 5cm pieces
- 100g fresh sorrel leaves, stems removed
- 50g fresh spinach leaves
- 30g fresh chervil
- 30g fresh flat-leaf parsley
- 15g fresh tarragon leaves
- 10g fresh mint leaves
- 8 fresh sage leaves
- 2 medium shallots, finely diced
- 200ml dry white wine
- 200ml fish stock
- 2 egg yolks
- 100ml double cream
- 50g unsalted butter
- Juice of 1 lemon
- Salt and white pepper
- Crusty bread, for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 450
- Protein
- 40 g
- Carbs
- 8 g
- Fat
- 28 g
