Dish

Paling in 't groen

Eel in green sauce

Paling in 't groen is typically made by cooking eel in a mixture of water, white wine, and vinegar, along with a variety of herbs such as parsley, chervil, and sorrel. The eel is then removed from the sauce and the sauce is pureed to create a thick, green sauce. The eel is then added back to the sauce and the dish is served hot with boiled potatoes.

European cuisine› Western European cuisine› Belgian cuisine

Seafood› Fish Dish› Eel Dish

Origins and history

Paling in 't groen is a traditional Flemish dish that has been enjoyed for centuries. It is believed to have originated in the 16th century, when eel was a popular and abundant fish in the rivers and canals of Flanders. Today, Paling in 't groen is still a popular dish in Belgium and the Netherlands, and is often served in traditional Flemish restaurants.

Dietary considerations

Paling in 't groen is not suitable for vegetarians or vegans, and may not be suitable for those with shellfish allergies. It is high in protein and low in fat, but may be high in sodium depending on the recipe.

Variations

There are no significant variations of Paling in 't groen, although some recipes may use different herbs or flavorings.

Presentation and garnishing

Paling in 't groen is typically served in a deep dish or bowl, with the eel and sauce arranged attractively on top. It is often garnished with fresh herbs such as parsley or chervil.

Tips & Tricks

To make Paling in 't groen, it is important to use fresh eel and a variety of fresh herbs to achieve the desired flavor and texture. It is also important to cook the eel thoroughly to avoid any risk of food poisoning.