Eel in green sauce

Inspiring recipes

 

Eel in green sauce

Ingredients

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

Directions

  • Clean the eels and cut them into pieces of +/- 5cm.
  • Bake them slightly in butter
  • Clean the green vegetables and chop them together with the shallots
  • Add the green vegetables and the spices to the eel
  • Moisturize them with the white wine and the fish broth
  • Add some thyme and some bay leaf
  • Season with salt and pepper
  • Poach the eels for about 10min (do not overcook them)
  • Add some spices if liked and a touch of lemon juice
  • Take the cooked eel out of the cooking broth
  • Make the sauce boil and thicken it with maizena
  • Decorate with a slice of lemon