Legendary Dishes | Paling in‘t Groen (eels in green sauce)


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.

Indigenous Ingredients

Wild Garlic