Entree: Belgium – Belgian Coast – Eel in the Green (Poached freshwater eel served in a bright, herb-forward green sauce traditional to the Belgian coast)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 1/2 lb (680 g) freshwater eel, skinned and cut into 6 portions
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or grapeseed)
- 1 medium onion, finely chopped
- 1 small leek (white and light green parts only), sliced
- 2 stalks celery, thinly sliced
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) fish stock or light chicken stock
- 2 cups (about 60 g) mixed fresh green herbs (sorrel, flat-leaf parsley, chervil, watercress), roughly chopped
- 2 tbsp (30 ml) white wine vinegar
- 2 tbsp (30 ml) unsalted butter (for finishing sauce)
- 2 tbsp (16 g) all-purpose flour
- Salt to taste
- Freshly ground black pepper to taste
- Boiled potatoes or crusty bread for serving

Instructions

1. Pat the eel portions dry and season lightly with salt and pepper. In a large, heavy skillet or wide saucepan, heat 2 tbsp (30 ml) oil over medium heat and sear eel pieces 1–2 minutes per side until lightly colored but not fully cooked; remove and set aside.
2. In the same pan, add 3 tbsp (45 ml) butter. Sauté the chopped onion, leek, and celery over medium heat until softened and translucent, about 6–8 minutes.
3. Sprinkle the flour over the softened vegetables and stir for 1–2 minutes to form a light roux. Deglaze with the white wine, scraping up any browned bits, then add the fish stock and bring to a gentle simmer.
4. Return the eel to the pan, cover partially, and poach gently in the simmering liquid for 8–10 minutes, or until the eel is just cooked through and flakes easily.
5. Meanwhile, in a blender or using an immersion blender, puree the mixed fresh herbs with the white wine vinegar and a splash of the cooking liquid until very smooth and vibrantly green. If using a mortar and pestle, pound until a loose paste forms, then stir in a little cooking liquid.
6. Stir the herb purée into the pan with the eel and simmer together 2–3 minutes to meld flavors. Swirl in the remaining 2 tbsp (30 ml) butter to enrich and slightly thicken the sauce. Adjust seasoning with salt and pepper.
7. Serve the eel and green sauce immediately with boiled potatoes or crusty bread, spooning the sauce generously over the fish.