In Flanders eel is served with a green sauce made with fresh river herbs and wild leaf vegetables, one or more of a choice from chervil, sorrel, spinach, watercress and wild garlic leaves. The sauce should be aromatic and not too thick.
- 1 kg eel, cut into 5 cm pieces
- 1 litre fish stock
- 300 g green herbs / vegetables, chopped small
- 25 g butter
- 25 g flour
- 1 lemon, juice
- 1 mint sprig
- 1 parsley sprig
- Salt, pinch
- Black pepper, freshly ground, pinch
Poach eel in stock over a low heat for 15 minutes.
Make a light roux, add 350 millilitres of stock, bring to the boil, add greens, lemon juice and seasonings, reduce heat and cook for five minutes.
For a thinner sauce use a little more stock.
Coat the eel pieces with the sauce, garnish with mint and parsley.
Serve with fries.