30 min   4 portions     difficulty

Eel in green sauce


Step 1

Clean the eels and cut them into pieces of +/- 5cm.

Step 2

Bake them slightly in butter

Step 3

Clean the green vegetables and chop them together with the shallots

Step 4

Add the green vegetables and the spices to the eel

Step 5

Moisturize them with the white wine and the fish broth

Step 6

Add some thyme and some bay leaf

Step 7

Season with salt and pepper

Step 8

Poach the eels for about 10min (do not overcook them)

Step 9

Add some spices if liked and a touch of lemon juice

Step 10

Take the cooked eel out of the cooking broth

Step 11

Make the sauce boil and thicken it with maizena

Step 12

Decorate with a slice of lemon


  • 1.2 kg eel
  • 50 g butter
  • 25 g garden sorrel
  • 25 g spinach
  • 10 g parsley
  • 10 g chervill
  • 5 g tarragon
  • 10 g lemon herb
  • thyme
  • bay leaf
  • 1 dl white wine
  • 2 dl fish broth
  • salt and pepper
  • maizena (cornflour)
  • 10 g shallots

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