Entree: Belgium – Belgian Coast – Paling in 't Groen (Eel in the Green Sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 2 lb (900 g) freshwater eel fillets, skinned and cut into 1–2 in (2.5–5 cm) pieces
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 2 shallots, finely chopped (about 1.5 oz / 45 g)
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) fish stock or light fish fumet
- 1 tbsp (15 ml) lemon juice, plus lemon wedges to serve
- 2 tsp (10 g) coarse sea salt, or to taste
- Freshly ground white or black pepper, to taste
- 2 cups, packed (approx. 60 g) mixed fresh herbs: flat-leaf parsley, sorrel, chervil, chives and a little tarragon
- 2 tbsp (30 ml) heavy cream (optional; for a silkier sauce)
- 1 tbsp (15 g) cold unsalted butter, cubed (to finish the sauce)
- Boiled small potatoes or crusty bread, for serving

Instructions

1. Pat the eel pieces dry and season lightly with salt and pepper. Heat 2 tbsp (30 ml) oil and 3 tbsp (45 g) butter in a large sauté pan over medium-high heat until foaming.
2. Add the chopped shallots and onion and cook until softened and translucent, about 3–4 minutes.
3. Sprinkle the flour over the softened aromatics and cook, stirring, 1 minute to remove the raw flour taste.
4. Deglaze with the white wine, scraping any browned bits, then add the fish stock and lemon juice; bring to a gentle simmer.
5. Add the eel pieces to the simmering liquid, reduce heat to medium-low, and poach gently until the eel is just cooked through and tender, about 6–8 minutes (do not overcook).
6. Meanwhile, coarsely chop the mixed fresh herbs and place in a blender or food processor with 2–3 tablespoons of the hot cooking liquid; puree until very smooth. If you prefer a looser sauce, reserve a little more stock before blending.
7. Strain the herb purée through a fine mesh sieve into the pan with the remaining cooking liquid, pressing to extract all flavor. Stir to combine and simmer gently for 1–2 minutes to marry flavors.
8. Stir in the optional 2 tbsp (30 ml) heavy cream if using, then whisk in the 1 tbsp (15 g) cold cubed butter to finish, adjusting seasoning with salt and pepper and a little extra lemon juice if needed.
9. Return the eel to the warm green sauce briefly to reheat and coat, then serve immediately with boiled small potatoes or crusty bread and lemon wedges.