Entree: Netherlands – North Sea Coast – Paling in 't Groen (Freshwater eel braised in a bright green herb sauce typical of the Dutch North Sea coast)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

- 1.5 lb (680 g) freshwater eel, skinned and cut into 1–2 inch pieces
- 4 tbsp (57 g) unsalted butter
- 2 tbsp (30 ml) neutral oil (such as sunflower or vegetable)
- 2 small shallots, minced (about 2 oz / 60 g)
- 1 small leek, white and light-green parts only, sliced thin (about 4 oz / 115 g)
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) fish stock (or light vegetable broth)
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 3 cups packed (approx. 90 g) mixed fresh herbs (sorrel, flat-leaf parsley, watercress; can include chervil)
- 1/4 cup (60 ml) heavy cream (optional for silkier sauce)
- Salt and freshly ground black pepper to taste
- 1 lb (450 g) small waxy potatoes, scrubbed (to serve)
- Fresh parsley leaves for garnish (optional)

Instructions

1. Pat the eel pieces dry and season lightly with salt and pepper. In a large heavy skillet or Dutch oven, heat 2 tbsp (30 ml) butter and 1 tbsp (15 ml) oil over medium-high heat and brown the eel pieces in batches for 1–2 minutes per side; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) butter and the shallots and leek; cook until softened but not colored, about 4–5 minutes.
3. Sprinkle the flour over the softened shallots and leeks and stir for 1 minute to form a light roux.
4. Deglaze with the white wine, scraping up any fond, then add the fish stock and bring to a gentle simmer.
5. Return the eel pieces to the pan, cover partially, and simmer gently for 10–12 minutes until the eel is tender but not falling apart.
6. Meanwhile, blanch the mixed herbs in a pot of boiling water for 20–30 seconds, then plunge into ice water; drain and squeeze out excess water. Place the herbs in a blender with 1/4 cup (60 ml) of the cooking liquid and purée until very smooth.
7. Stir the herb purée into the simmering sauce, add the vinegar and lemon juice, and continue to simmer 2–3 minutes. If using, stir in the heavy cream to smooth the sauce. Adjust salt and pepper to taste.
8. Boil the potatoes in salted water until tender, drain, and keep warm.
9. Serve the eel in the green sauce with boiled potatoes on the side, garnished with a few parsley leaves. Serve immediately.