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