Paling in 't groen (Eel in green sauce)
This recipe requires preparation in advance!
A chilled eel recipe from Flemish Belgium
Paling in 't groen (Eel in green sauce) | |
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Servings: | Serves 4 |
Calories per serving: | 650 |
Ready in: | 45 minutes (plus chilling time) |
Prep. time: | 30 minutes (plus chilling time) |
Cook time: | 15 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 19th December 2016 |
Best recipe reviewNooo 3/5 Not for me, whatever colour the sauce is 😛 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 750g-1kg eels, skinned and cleaned
- 40g butter
- 6 shallots
- ½ teaspoons dried sage
- ½ teaspoons dried thyme
- ¼ teaspoons dried tarragon
- 2 tablespoons fresh parsley, finely chopped
- Pinch of salt
- Freshly ground black pepper
- 180ml dry white wine
- 120ml water
- 3 egg yolks, lightly beaten
- Juice of ½ a lemon
Method
- Cut the eels into 5cm lengths.
- Heat the butter in a frying pan.
- Sauté the eel pieces over a moderately high heat until lightly browned.
- Add the herbs, seasoning, wine and just enough water to barely cover the eels.
- Bring to a simmer, cover the pan and cook slowly for 6-8 minutes or until the eels are just tender.
- Remove the eels to a serving dish, leaving the liquid in the pan.
- Mix a little of the hot liquid with the egg yolks.
- Pour the egg mixture and the lemon juice to the liquid in the pan and whisk over a very low heat until slightly thickened - do not allow to boil.
- Pour the sauce over the eels and place in the refrigerator and serve cold.
Variations
You can also try this recipe with prawns or lobster tails.
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