Chop all the vegetables and herbs. Fry the chopped shallots

and garlic in butter. Cut the eel in pieces and let it fry in butter. 

Add white wine and fish stock to the eel and simmer covered

for 20 minutes. Put aside capped off.

Blanch the fresh herbs and vegetables except the sorrel and

the marjoram. Cool under running cold water. Put this mixture

in the blender with the sorrel and the marjoram.

Remove the eel from the gravy. Add to the gravy the spices

puree. Mix briefly and bind with starch dissolved in wine.

Season to taste. Add the eel.

Serve with Belgian fries.

Eel in green sauce

eel shallots garlic spinach chervil  parsley mint
sorrel watercress lemon maize starch fresh marjoram chives butter
lemon balm dragon sage basil dill white wine fish fumet
A Recipe Guide For The Amateur Chef Belgian Cuisine

Eel in green sauce

Chop all the vegetables and herbs. Fry the chopped

shallots and garlic in butter. Cut the eel in pieces and let

it fry in butter.  Add white wine and fish stock to the eel

and simmer covered for 20 minutes. Put aside capped

off.

Blanch the fresh herbs and vegetables except the sorrel

and the marjoram. Cool under running cold water. Put

this mixture in the blender with the sorrel and the

marjoram.

Remove the eel from the gravy. Add to the gravy the

spices puree. Mix briefly and bind with starch dissolved

in wine. Season to taste. Add the eel.

Serve with Belgian fries.

eel shallots garlic spinach chervil  parsley mint
sorrel watercress lemon maize starch fresh marjoram chives butter
lemon balm dragon sage basil dill white wine fish fumet
a recipe guide for the amateur chef Belgian Cuisine