6 - 8 servings
How to cook Belgian Eels in Green Sorrel Sauce
- 2 pounds eels (a fat eels), cleaned, skinned and cut crosswise into 2-inch lengths
- 6 tablespoons butter
- 1 cup coarsely chopped fresh spinach leaves
- 1/2 cup coarsely chopped fresh parsley
- 4 tablespoons coarsely chopped fresh sorrel
- 1/4 cup finely cut fresh chervil
- 1 tablespoon finely cut fresh mint
- 1 teaspoon finely cut fresh thyme
- 1 teaspoon finely cut fresh tarragon
- 1/2 teaspoon finely cut fresh sage
- 1 cup dry white wine
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- 2 egg yolks
- 2 tablespoons strained fresh lemon juice
- In a heavy 12-inch skillet, melt the butter over moderate heat. When the foam begins to subside, add the spinach, parsley, sorrel, chervil, mint, thyme, tarragon and sage.
- Stirring frequently, cook uncovered for 2 to 3 minutes, until the greens begin to wilt.Add the eels and, turning the slices frequently, cook over moderate heat for 5 minutes, but do not let them brown.
- Then stir in the wine, salt and a few grindings of pepper, cover tightly, and simmer over low heat for 15 minutes, or until the eel shows no resistance when pierced with the tip of a knife.
- In a small bowl, beat the egg yolks with a fork only long enough to combine them. Stir in 1/2 cup of the simmering cooking liquid and mix well, then slowly pour the mixture into the skillet, stirring gently all the while. Add the lemon juice and taste for seasoning.
- Transfer the entire contents of the skillet to a shallow glass or enameled baking dish. Cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or until thoroughly chilled. Serve cold, as a appetizers.
The Belgian name of this recipe is Paling in't Groen
, French - Artguille au Vert
If you prefer, you may serve the Belgian Eels in Green Sorrel Sauce hot, the moment they are done, as many Belgians do.
The Eels in Green Sorrel Sauce is famous Belgian dish. It is agreeable to join the Belgians in passionate discussions about just which greens should be used, but the important thing is to have several and to be sure to include sorrel, since its flavor should be the most noticeable.
This recipe for Belgian Eels in Green Sorrel Sauce serves/makes: 6 - 8 servings
The Belgian Eels in Green Sorrel Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Eel
Preparation Method: Poached/Simmered