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)

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 review Nooo 3/5 Not for me, whatever colour the sauce is 😛 NonLoggedInUser

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

1. Cut the eels into 5cm lengths.
2. Heat the butter in a frying pan.
3. Sauté the eel pieces over a moderately high heat until lightly browned.
4. Add the herbs, seasoning, wine and just enough water to barely cover the eels.
5. Bring to a simmer, cover the pan and cook slowly for 6-8 minutes or until the eels are just tender.
6. Remove the eels to a serving dish, leaving the liquid in the pan.
7. Mix a little of the hot liquid with the egg yolks.
8. 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.
9. 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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