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Paling In 'T Groen

Paling In 'T Groen
Belgium
⏱ — min. Serves: —

Ingredients

  • 2 lbs fresh eel, cleaned and cut into pieces
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fish broth
  • 1 cup dry white wine
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh sorrel, chopped (or substitute with spinach and a splash of lemon juice)
  • 1/4 cup fresh chervil, chopped
  • 1/4 cup fresh watercress, chopped
  • 1/4 cup fresh tarragon, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon ground black pepper
  • Salt to taste
  • Lemon wedges (for serving)

Instructions

Prepare the Eel

Rinse the eel pieces under cold water and pat them dry with paper towels.

Cook the Onion and Garlic

In a large pot, melt the butter over medium heat.

Add the finely chopped onion and minced garlic, and sauté until the onion is soft and translucent.

Add the Liquids

Pour in the fish broth and dry white wine. Bring the mixture to a simmer.

Cook the Eel

Add the eel pieces to the pot. Cover and simmer gently for about 15-20 minutes, or until the eel is cooked through and tender.

Prepare the Herb Sauce

While the eel is cooking, combine the chopped parsley, sorrel (or spinach and lemon juice), chervil, watercress, tarragon, mint, and dill in a bowl.

After the eel is cooked, add the chopped herbs to the pot. Stir gently to combine.

Season with ground black pepper and salt to taste.

Continue to simmer for another 5 minutes to allow the flavors to meld together.

Serve

Transfer the eel and green herb sauce to a serving dish.

Enjoy your meal!