Paling in 't Groen

Paling in 't Groen (PAH-ling in ut GROON)

Eel in Green Herb Sauce

⏱ Prep Time 1 hour

📈 Difficulty Hard

👥 Servings

🔥 Calories 424 kcal

Tender pieces of freshwater eel simmered in a vibrant green sauce of sorrel, chervil, parsley, mint, and spinach — a classic Flemish spring dish from the Scheldt region.

Nutrition & Info

Protein 28.0g

Carbs 6.0g

Fat 32.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ fish ⚠ dairy ⚠ eggs

Equipment Needed

large skillet with lid blender sharp knife

Presentation Guide

Vessel: deep plate

Garnishes: fresh herbs, lemon wedge

Accompaniments: boiled potatoes, crusty bread

Ingredients

800g fresh eel, cleaned and cut into 6cm pieces
100g fresh sorrel, chopped
50g fresh chervil, chopped
50g fresh parsley, chopped
30g fresh mint, chopped
100g fresh spinach
50g unsalted butter
200ml dry white wine
150ml heavy cream
2 egg yolks
Juice of 1 lemon
Salt and white pepper

Instructions

1
Melt butter in a large skillet. Add eel pieces and cook gently for 5 min, turning once.
2
Pour in white wine, bring to a simmer. Cover and cook gently for 15 min until eel is just cooked through.
3
Add all the fresh herbs and spinach. Cook 3 min until wilted.
4
Remove eel pieces and keep warm. Blend the herb sauce until slightly chunky (not smooth).
5
Whisk egg yolks with cream and lemon juice. Stir into the herb sauce. Heat gently without boiling.
6
Return eel to the sauce. Adjust seasoning and serve with bread or boiled potatoes.

💡

Did You Know?

Paling in 't groen traditionally uses seven different green herbs, though the exact seven vary by cook and region along the Scheldt river.

Chef's Notes

Equipment Tips

large skillet with lid
blender
sharp knife

Garnishing

fresh herbs, lemon wedge

Accompaniments

boiled potatoes, crusty bread

The Story Behind Paling in 't Groen

Paling in 't groen is one of Flanders' oldest and most distinctive dishes, originating in the marshlands along the Scheldt river where eels were abundant. The dish's vibrant green sauce uses whatever fresh herbs the season offers, traditionally including sorrel, chervil, parsley, tarragon, mint, spinach, and watercress.

🕐 Traditionally enjoyed spring and summer dinner 📜 Origins: Medieval Flanders

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