Paling in het Groen (Eel in Green Sauce)
A classic Flemish dish, Paling in het Groen features tender pieces of eel simmered in a vibrant, herb-infused green sauce. It's a rich and flavorful dish, often served with fries.
🧂 Ingredients
- 800 g Eel fillets(fresh or smoked, cut into 4-5 cm pieces)
- 50 g Butter
- 2 medium Leeks(white and light green parts, thinly sliced)
- 1 medium Onion(finely chopped)
- 200 ml White wine(dry)
- 300 ml Fish stock
- 100 ml Heavy cream
- 50 g Fresh parsley
- 25 g Fresh chervil
- 15 g Fresh tarragon
- 15 g Fresh sorrel(optional, for tanginess)
- 2 large Egg yolks(for thickening)
- 1 tbsp Lemon juice
- to taste Salt
- to taste White pepper
👨🍳 Instructions
- 1
If using fresh eel, blanch it briefly in boiling water for 30 seconds, then immediately plunge into ice water. This helps firm the flesh. Pat dry.
💡 Tip: This step is crucial for fresh eel to prevent it from breaking apart during cooking. - 2
Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced leeks and chopped onion and sauté until softened, about 8-10 minutes.
⏱️ 10 minutes💡 Tip: Do not brown the vegetables. - 3
Pour in the white wine and let it bubble and reduce by half.
⏱️ 5 minutes - 4
Add the fish stock and bring to a simmer. Add the eel pieces to the pot. Cover and poach gently for about 15-20 minutes, or until the eel is cooked through.
⏱️ 20 minutes💡 Tip: The eel should be cooked but still firm. - 5
While the eel is poaching, finely chop all the fresh herbs (parsley, chervil, tarragon, sorrel if using).
⏱️ 5 minutes - 6
Once the eel is cooked, carefully remove the pieces from the pot and set aside. Keep the poaching liquid in the pot.
💡 Tip: Be gentle to avoid breaking the eel. - 7
Add the heavy cream to the poaching liquid and bring back to a gentle simmer. Stir in the chopped herbs and lemon juice.
💡 Tip: The herbs should retain their fresh flavor and color. - 8
In a small bowl, whisk the egg yolks with a tablespoon of the warm green sauce. Then, gradually temper the egg yolk mixture back into the sauce in the pot, whisking constantly. Cook over low heat for a few minutes until the sauce thickens slightly. Do not boil, or the eggs will scramble.
⏱️ 5 minutes💡 Tip: This process is called tempering and is key to a smooth, thickened sauce. - 9
Season the sauce with salt and white pepper to taste. Return the eel pieces to the sauce and gently heat through for a few minutes.
💡 Tip: White pepper is preferred to avoid dark specks in the green sauce.
💡 Pro Tips
- ✓If eel is unavailable or not preferred, other firm white fish like pike-perch or cod can be used, though it won't be traditional.
- ✓Serve immediately with a side of crispy Belgian fries.
- ✓The quality of the herbs is paramount for the flavor of this dish.
🔄 Variations
- For a richer sauce, some recipes include a roux made with butter and flour before adding the liquids.
- A small amount of finely chopped celery can be added with the leeks and onions for added flavor.