Eel in green herb sauce

Name: Eel in green herb sauce
Prep time: 14 min
Total time: 14 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 2 lb eel, cleaned and cut into pieces; 3 shallots; 2 tbsp butter; 1 1/2 cups fish stock; 1/2 cup dry white wine; 2 cups, packed sorrel; 2 cups, packed spinach; 1 cup, packed parsley; 1/2 cup, packed chervil; 2 tbsp tarragon; 2 tbsp mint; 1 tbsp lemon juice; to taste salt; to taste white pepper

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A classic river eel dish gently cooked in a bright green sauce of herbs and stock.

Serves: 4 people

Preparation time: 14 min

Ingredients

eel, cleaned and cut into pieces – 2 lb
shallots – 3
butter – 2 tbsp
fish stock – 1 1/2 cups
dry white wine – 1/2 cup
sorrel – 2 cups, packed
spinach – 2 cups, packed
parsley – 1 cup, packed
chervil – 1/2 cup, packed
tarragon – 2 tbsp
mint – 2 tbsp
lemon juice – 1 tbsp
salt – to taste
white pepper – to taste

Method

1. Sweat the chopped shallots in butter without browning.
2. Add the fish stock and wine and bring to a gentle simmer.
3. Add the eel pieces and poach them for 8 to 10 minutes until just cooked.
4. Remove the eel carefully. Blend the herbs with a ladle of the cooking liquid, then stir the green herb purée back into the pan.
5. Return the eel to the sauce, add the lemon juice and warm through gently. Season with salt and white pepper.
6. Serve with bread, boiled potatoes or fries.