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Classic Paling in 't Groen (Eel in Green Sauce) - Image 1

Classic Paling in 't Groen (Eel in Green Sauce)

European cuisineBelgian cuisineFlemish cuisine
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Classic Paling in 't Groen (Eel in Green Sauce)

Paling 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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2lb eel(cleaned and cut into portions)
  • 1 cup parsley(fresh, roughly chopped)
  • 1/2 cup chervil(fresh, roughly chopped)
  • 1/4 cup sorrel(fresh, roughly chopped)
  • 2 pcs shallots(finely chopped)
  • 1 egg yolk
  • 1 cup white wine(dry)
  • 2oz butter
  • 2 tbsp lemon juice
  • 1/2 cup water
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Instructions

Sauce Preparation

  1. In a saucepan, combine the chopped shallots, white wine, and water. Bring to a simmer and cook for 5 minutes.
  2. Add the chopped parsley, chervil, and sorrel to the saucepan. Stir well and continue to simmer for another 5 minutes, allowing the herbs to soften.
  3. Transfer the herb mixture to a blender, add the butter, and blend until smooth. Season with salt and pepper to taste.
  4. In 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.
  5. Gently 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

  1. In 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.
  2. Carefully remove the cooked eel from the poaching liquid using a slotted spoon.

Serving

  1. Arrange the cooked eel portions on a serving platter. Spoon the warm green sauce generously over the eel.
  2. Serve immediately with crusty bread or boiled potatoes.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450.5 kcal180.2 kcal1,802 kcal
Protein35.2 g14.1 g140.8 g
Fat28.1 g11.2 g112.4 g
Carbs10.5 g4.2 g42 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!

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