Classic Paling in 't Groen (Eel in Green Sauce)
Classic Paling in 't Groen (Eel in Green Sauce)
Classic DishPaling in 't groen
Prep: 30 min • Cook: 20 min. A traditional Flemish dish featuring tender eel gently simmered in a vibrant green sauce, rich with fresh parsley, chervil, sorrel, and a hint of lemon. Perfect served with crusty bread to soak up the delicious sauce.
- Preparation time
- 30 min
- Cooking time
- 20 min
- Total time
- 50 min
- Servings
- 4
Instructions
Sauce Preparation
- 1In a saucepan, combine the chopped shallots, white wine, and water. Bring to a simmer and cook for 5 minutes.
- 2Add the chopped parsley, chervil, and sorrel to the saucepan. Stir well and continue to simmer for another 5 minutes, allowing the herbs to soften.
- 3Transfer the herb mixture to a blender, add the butter, and blend until smooth. Season with salt and pepper to taste.
- 4In a small bowl, whisk the egg yolk. Gradually whisk a few spoonfuls of the warm (not boiling) herb sauce into the egg yolk to temper it. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining sauce.
- 5Gently heat the sauce over low heat, stirring constantly, until it thickens slightly. Do not let it boil, or the egg yolk will curdle. Stir in the lemon juice.
Eel Cooking
- 1In a separate pot, bring lightly salted water to a gentle simmer. Carefully add the eel portions and poach for about 15-20 minutes, or until the eel is tender and cooked through.
- 2Carefully remove the cooked eel from the poaching liquid using a slotted spoon.
Serving
- 1Arrange the cooked eel portions on a serving platter. Spoon the warm green sauce generously over the eel.
- 2Serve immediately with crusty bread or boiled potatoes.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 35 g
- Fat
- 28 g
- Carbs
- 11 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbs | 11 g |
Tips
- Ensure your herbs are very fresh for the best vibrant green color and flavor in the sauce.
- Avoid boiling the sauce after adding the egg yolk, as it will scramble and ruin the sauce texture.
- Serve with plenty of crusty bread to mop up the delicious green sauce; it's the best part!
