📝 About This Recipe
Hailing from the lush banks of the Scheldt River, this iconic Flemish masterpiece features tender river eel bathed in a vibrant, herbaceous emerald sauce. This dish is a celebration of spring, combining a complex bouquet of fresh herbs like sorrel, chervil, and mint to create a bright, citrusy, and deeply savory profile. It is a true testament to Belgian culinary heritage, offering a silky texture and a refreshing herbal punch that is unlike any other seafood preparation.
🥗 Ingredients
The Fish
- 2.2 pounds Freshwater Eel (skinned, cleaned, and cut into 2-inch pieces)
- 1/2 Lemon juice (from half a lemon to prevent discoloration)
The Herb Bouquet (The 'Green')
- 3 cups Fresh Sorrel (stems removed, roughly chopped; provides essential acidity)
- 2 cups Fresh Spinach (for deep green color)
- 1 cup Fresh Chervil (finely chopped)
- 1 cup Fresh Parsley (flat-leaf preferred)
- 1/4 cup Fresh Mint (leaves only)
- 2 tablespoons Fresh Tarragon (leaves only)
- 1 tablespoon Fresh Sage (finely minced)
Aromatics and Liquid
- 3 tablespoons Unsalted Butter (high quality)
- 3 pieces Shallots (finely minced)
- 1 cup Dry White Wine (such as a crisp Riesling or Pinot Blanc)
- 1.5 cups Fish Stock (homemade or high-quality store-bought)
- 1 tablespoon Cornstarch (mixed with a little cold water to form a slurry)
- to taste Salt and White Pepper (white pepper maintains the visual aesthetic)
👨🍳 Instructions
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1
Rinse the eel pieces under cold water, pat them dry with paper towels, and toss them gently with lemon juice and a pinch of salt. Set aside.
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2
Prepare the herb mixture by washing all herbs thoroughly. Remove any tough stalks. Finely chop the sorrel, spinach, chervil, parsley, mint, tarragon, and sage. Keep them in a large bowl.
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3
In a large, wide heavy-bottomed pan or Dutch oven, melt the butter over medium heat until foaming.
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4
Add the minced shallots to the butter and sauté for 2-3 minutes until translucent and soft, ensuring they do not brown.
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5
Increase the heat slightly and add the eel pieces to the pan. Sauté for about 2 minutes, turning them gently so they are coated in the shallot butter.
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6
Pour in the dry white wine and let it bubble for 1 minute to allow the alcohol to evaporate.
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7
Add the fish stock until the eel pieces are just barely submerged. Bring to a very gentle simmer.
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8
Reduce the heat to low, cover the pan, and poach the eel for 10-12 minutes. The eel is ready when the flesh is opaque and begins to pull away from the central bone.
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9
Carefully remove the eel pieces with a slotted spoon and transfer them to a warm platter. Cover with foil to keep warm.
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10
Whisk the cornstarch slurry into the simmering poaching liquid and cook for 2 minutes until the sauce thickens slightly.
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11
Add the massive pile of chopped herbs into the liquid. Stir vigorously for only 2-3 minutes. You want the herbs to wilt and release their flavor but remain a vibrant, electric green.
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12
Taste the sauce. The sorrel should provide enough tang, but add a drop more lemon juice or salt if needed. Season with white pepper.
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13
Return the eel pieces to the pan, gently folding them into the green sauce to coat them thoroughly. Heat through for 30 seconds.
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14
Transfer the dish to a deep serving platter or individual bowls, ensuring plenty of green sauce accompanies the fish.
💡 Chef's Tips
Use the freshest herbs possible; the vibrancy of the dish depends entirely on the quality of the greens. Do not overcook the herbs; adding them at the very end ensures the sauce stays green rather than turning a dull olive brown. If you cannot find sorrel, use extra spinach mixed with the zest and juice of a full lemon to replicate that signature acidity. Handle the eel gently once cooked, as it becomes very delicate and can break apart in the sauce. For a richer sauce, whisk in a cold knob of butter (monter au beurre) just before serving.
🍽️ Serving Suggestions
Serve with thick-cut, double-fried Belgian frites for the most authentic experience. A side of crusty sourdough or farmhouse bread is essential for mopping up every drop of the green sauce. Pair with a crisp Belgian Gueuze or a dry Riesling to cut through the richness of the eel. A simple side of steamed new potatoes tossed in butter and sea salt also works beautifully.