Entree: Belgium – Flanders – Paling in 't Groen (Freshwater eel cooked in a bright green herb sauce made from watercress, sorrel, and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) freshwater eel, cut into 1–2 inch (2.54 to 5.08 cm) pieces, skinned and gutted
- 4 tbsp (60 g) unsalted butter
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 1 clove garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) fish stock or low-sodium chicken stock
- 2 cups (480 ml) (packed) fresh watercress, roughly chopped (about 2 1/8 oz (60 g))
- 1 cup (240 ml) (packed) fresh sorrel leaves, roughly chopped (about 1 1/16 oz (30 g))
- 1 cup (240 ml) (packed) flat-leaf parsley, roughly chopped (about 1 1/16 oz (30 g))
- 1/2 cup (120 ml) (packed) fresh chervil or young spinach, roughly chopped (about 0.53 oz (15 g))
- 1 tbsp (15 ml) white wine vinegar
- 1 egg yolk
- 2 tbsp (30 ml) heavy cream
- 1 bay leaf (optional)
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) white pepper

Show original ingredient measurements

- 2 lb (900 g) freshwater eel, cut into 1–2 inch pieces, skinned and gutted
- 4 tbsp (60 g) unsalted butter
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 1 clove garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) fish stock or low-sodium chicken stock
- 2 cups (packed) fresh watercress, roughly chopped (about 60 g)
- 1 cup (packed) fresh sorrel leaves, roughly chopped (about 30 g)
- 1 cup (packed) flat-leaf parsley, roughly chopped (about 30 g)
- 1/2 cup (packed) fresh chervil or young spinach, roughly chopped (about 15 g)
- 1 tbsp (15 ml) white wine vinegar
- 1 egg yolk
- 2 tbsp (30 ml) heavy cream
- 1 bay leaf (optional)
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) white pepper

Instructions

1. Pat the eel pieces dry and season lightly with 1/2 tsp (2.5 ml) salt and a pinch of white pepper. Set aside while you prepare the sauce base.
2. Melt 2 tbsp (30 g) butter in a heavy-bottomed sauté pan over medium heat. Add the chopped onion and garlic and cook gently until translucent but not browned, about 5 minutes.
3. Stir in the flour and cook 1–2 minutes to form a light roux. Gradually add the white wine, whisking to loosen the roux, then pour in the fish stock. Add the bay leaf and bring to a gentle simmer.
4. Add the eel pieces to the simmering liquid, cover, and poach gently for 8–12 minutes until the eel is just cooked through and tender.
5. While the eel cooks, blanch the watercress, sorrel, parsley, and chervil (or spinach) in boiling water for 20–30 seconds, then transfer immediately to an ice bath to preserve color. Drain and squeeze out excess water.
6. Puree the blanched herbs with 2 tbsp (30 ml) of the cooking liquid in a blender until very smooth. Pass the herb purée through a fine sieve into the pan with the eel, stirring to combine and achieve a vibrant green sauce.
7. In a small bowl whisk the egg yolk with the cream. Temper the liaison by whisking in a few spoonfuls of the hot sauce, then stir the tempered yolk mixture back into the pan off the heat to thicken and enrich the sauce. Adjust seasoning with vinegar, remaining salt, and white pepper to taste.
8. Gently warm through for a minute on very low heat without boiling. Serve the eel pieces with plenty of sauce over boiled potatoes or crusty bread.