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  Added: Apr 11, 2006  •  Visited (1273)  •  Print version Print this recipe (85)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Eels In Green Sauce
(Anguilles au Vert)
What You Need:
  • 6 tablespoons butter
  • 1 cup coarsely chopped fresh spinach leaves
  • ½ cup coarsely chopped fresh parsley
  • 4 tablespoons coarsely chopped fresh sorrel
  • ¼ cup finely cut fresh chervil
  • 1 tablespoon finely cut fresh mint
  • 1 teaspoon finely cut fresh thyme
  • 1 teaspoon finely cut fresh tarragon
  • ½ teaspoon finely cut fresh sage
  • 2 pounds eels, cleaned, skinned and cut crosswise into 2-inch lengths
  • 1 cup dry white wine
  • 1½ teaspoons salt
  • Freshly ground black pepper
  • 2 egg yolks
  • 2 tablespoons strained fresh lemon juice

  • How To Cook:
    1. In a heavy 12-inch skillet, melt the butter over moderate heat. When the foam begins to subside, add the spinach, parsley, sorrel, chervil, mint, thyme, tarragon and sage.

    2. Stirring frequently, cook uncovered for 2 to 3 minutes, until the greensbegin to wilt.Add the eels and, turning the slices frequently, cook overmoderate heat for 5 minutes, but do not let them brown.

    2. Then stir in the wine, salt and a few grindings of pepper, cover tightly, and simmer over low heat for 15 minutes, or until the eel shows no resistance when pierced with the tip of a knife.

    3. In a small bowl, beat the egg yolks with a fork only long enough to combine them. Stir in ½ cup of the simmering cooking liquid and mix well, then slowly pour the mixture into the skillet, stirring gently all the while. Add the lemon juice and taste for seasoning.

    4. Transfer the entire contents of the skillet to a shallow glass or enameled baking dish. Cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or until thoroughly chilled. Serve cold, as a appetizers.

    NOTE: If you prefer, you may serve the anguilles au verthot, the moment they are done, as many Belgians do.
     
    Serving Size: 4 to 6
     This recipe is also available in:
    Cuisine » Europe » Belgium
    Main Ingredient » Fish » Eel
    Main Ingredient » Herbs & Spices » Spinach
    Main Ingredient » Herbs & Spices » Sorrel
    Dish » Appetizers

     





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