2 - 3 servings
How to cook Belgian Simmered Eels
- 1 pound small eels
- 1 tablespoon mixed herbs (sage, chervil, mint, parsley, sorrel, watercress)
- 2 ounce butter
- 1 small onion
- 3/4 pint white wine
- 3 egg yolks
- 1 pound fresh spinach, washed and trimmed
- Juice of 1 lemon
- Remove the heads of the eels, skin the fish and cut into 2-3-inch lengths.
- Melt the butter, put the eels in this with the sliced onion and add the seasoning, spinach and the chopped mixed herbs.
- Add the wine, and simmer gently for 15 - 20 minutes until the fish and spinach are cooked.
- Remove the pan from the heat and stir in the egg yolks, previously mixed with the lemon juice.
- Reheat gently, but do not boil; serve either hot or cold.
The Dutch Baked Eel recipe very easy to cook and so good! This dish is equally good hot or cold.
Eel meat is quite firm with a high fat content and full-bodied, distinctive flavor. The raw flesh is gray but turns lighter when cooked, and it has a small, fine flake.
This recipe for Belgian Simmered Eels serves/makes: 2 - 3 servings
The Belgian Simmered Eels recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Eel
Preparation Method: Poached/Simmered