Eel in green sauce

Inspiring recipes

 

Eel in green sauce

Eel in green sauce

Ingredients

  • 2 + 1/2 lbs. of eel
  • 3 Tbsp + 1 Tsp of butter
  • 1 tbsp + 1 Tsp of garden sorrel
  • 1 Tbsp + 1 Tsp of spinach
  • 2 Tsp of parsley
  • 2 Tsp of chervill
  • 1 Tsp of tarragon
  • 2 Tsp of lemon herb
  • thyme
  • bay leaf
  • 1/4 cup + 3 Tbsp of white wine
  • 3/4 cup + 1 Tbsp of fish broth
  • salt and pepper
  • maizena (cornflour)
  • 2 Tsp of shallots
  • 1 lemon 

Directions

  • Clean the eels and cut them into pieces of +/- 1.97 inch.
  • 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