Paling in 't Groen - Belgian Style Green Eel

Ingredients

• 2 pounds (900g) fresh eel fillets 2 pounds (900g) fresh eel fillets
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 cups (480ml) fish or vegetable broth 2 cups (480ml) fish or vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 bunch of fresh parsley, finely chopped 1 bunch of fresh parsley, finely chopped
• 1 bunch of fresh chervil, finely chopped 1 bunch of fresh chervil, finely chopped
• 1 bunch of fresh sorrel, finely chopped 1 bunch of fresh sorrel, finely chopped
• 1 bunch of fresh spinach, finely chopped 1 bunch of fresh spinach, finely chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 7g)
• Carbohydrates: 10g (Sugar: 2g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the eel fillets under cold water and pat them dry with paper towels. Cut the fillets into bite-sized pieces.
2. 2.
   In a shallow dish, season the flour with salt and pepper. Dredge the eel pieces in the flour, shaking off any excess.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the eel pieces and cook until golden brown on all sides. Remove the eel from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Pour in the fish or vegetable broth and white wine. Bring the mixture to a simmer.
6. 6.
   Add the chopped parsley, chervil, sorrel, and spinach to the skillet. Stir well to combine.
7. 7.
   Return the eel pieces to the skillet and gently simmer for about 10 minutes, or until the eel is cooked through and tender.
8. 8.
   Stir in the lemon zest and season with salt and pepper to taste.
9. 9.
   Serve the Paling in 't Groen hot with boiled potatoes or crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Eel — Make sure to rinse the eel fillets thoroughly under cold water to remove any impurities before cooking.
• Sorrel — If you can't find fresh sorrel, you can substitute it with a bit of lemon juice to add a tangy flavor to the dish.

Tips & Tricks

• To enhance the flavor, marinate the eel fillets in white wine and lemon juice for 30 minutes before cooking.
• If you prefer a smoother sauce, you can blend the herbs with a bit of broth before adding them to the skillet.
• For a touch of richness, you can finish the dish with a dollop of crème fraîche or sour cream.

Serving advice

Serve the Paling in 't Groen hot, garnished with a sprinkle of freshly chopped herbs for an extra burst of freshness.

Presentation advice

Arrange the eel pieces on a platter and pour the vibrant green sauce over them. Garnish with a lemon wedge and a sprig of fresh parsley for an elegant presentation.