Paling in ‘t Groen (Belgian Eel in Green Herb Sauce)
Paling in ’t groen—literally “eel in the green”—is a traditional Belgian, especially Flemish, dish.It consists of pieces of freshwater eel cooked in a bright green herb sauce. The sauce typically includes herbs such as parsley, sorrel, chervil, watercress, spinach, mint, and tarragon, often with white wine or fish stock. Sorrel gives it a characteristic fresh, slightly tart flavor.It is usually served hot with bread or fries, though it may also be eaten cold. The dish is particularly associated with the waterways around Antwerp and the Scheldt River.
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Ingredients
- 2½ pounds eel cleaned and cut into 2-inch pieces
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 medium shallots finely chopped
- ¾ cup dry white wine
- 1 cup fish stock or low-sodium chicken broth
- 1 bay leaf
- 1 packed cup fresh sorrel leaves stems removed and chopped. If unavailable, use an extra cup of spinach plus 1–2 tablespoons lemon juice
- 1 packed cup fresh spinach
- 1 cup fresh flat-leaf parsley leaves
- ½ cup fresh chervil
- ½ cup watercress
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons fresh mint leaves
- 1 tablespoon lemon juice plus more to taste
- 1 teaspoon cornstarch optional
- 1 tablespoon cold water optional
For serving:
- Crusty bread
- boiled potatoes
- French fries
Instructions
- Pat the eel pieces dry and season with salt and pepper.
- Melt the butter in a wide Dutch oven or deep skillet over medium heat. Add the shallots and cook for 3–4 minutes, until softened but not browned.
- Add the white wine, stock, and bay leaf. Bring to a gentle simmer. Add the eel, cover, and simmer gently for 12–15 minutes, turning the pieces once, until the flesh is opaque, tender, and reaches 145°F.
- Transfer the eel to a warm plate and cover loosely. Discard the bay leaf.
- Add the sorrel, spinach, parsley, chervil, watercress, tarragon, and mint to the cooking liquid. Simmer for about 2 minutes, just until wilted and bright green.
- Carefully blend the sauce with an immersion blender until mostly smooth. Alternatively, transfer it to a countertop blender, venting the lid to allow steam to escape.
- Return the sauce to low heat. If it is too thin, mix the cornstarch with 1 tablespoon cold water, stir it into the sauce, and simmer for 1–2 minutes. Add the lemon juice and adjust the salt, pepper, and acidity to taste.
- Return the eel to the sauce and warm gently for 2–3 minutes without boiling.
- Serve immediately with crusty bread, boiled potatoes, or Belgian-style fries.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 678kcal (34%)Carbohydrates: 8g (3%)Protein: 56g (112%)Fat: 42g (65%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 380mg (127%)Sodium: 649mg (28%)Potassium: 1252mg (36%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 11989IU (240%)Vitamin C: 34mg (41%)Calcium: 200mg (20%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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