Belgian Simmered Eels Recipe

Serves/Makes: 2 - 3 servings

Ingredients:

  • 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
  • Seasoning
  • 3 egg yolks
  • 1 pound fresh spinach, washed and trimmed
  • Juice of 1 lemon
How to cook Belgian Simmered Eels:
  • 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.

Notes:

The Dutch Baked Eel recipe very easy to cook and so good! This dish is equally good hot or cold.

Comments:

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 (more Eel recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Belgian (more Belgian recipes)

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