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What You Need:
(Serving Size: 4 to 6)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.
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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.
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NOTE: If you prefer, you may serve the anguilles au verthot, the moment they are done, as many Belgians do.
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