Olivier Poels 5:40 p.m., May 09, 2022
This dish from the North is one of the recipes that has been somewhat forgotten for a few decades... Green eel was born in Flanders, in the Dendermonde region, not far from Antwerp.
It is an eel prepared with a mixture of herbs.
This area of Flanders was famous for fishing for eels which were found in abundance in the watergangs - kinds of small canals which were used to irrigate the fields.
When returning, the fishermen used to collect herbs along the paths, which they used to prepare their fish.
This recipe spread as far as France, where it met with some success until the 18th century, before disappearing in favor of other preparations.
It is still found in Belgium.
Until the 19th century, eels that swarmed in rivers or ponds were very popular fish in France, but they gradually disappeared due to pollution.
Green eel recipe
Ingredients :
1 kg fresh eel prepared and gutted
3 shallots
2 egg yolks
10 cl of white wine
½ lemon juice
Butter
1 bunch watercress
1 bunch of tarragon
1 bunch of parsley
1 bunch of sorrel
4 sage leaves
A few rocket leaves
A few mint leaves
Wash and mix all the herbs
Cut the eel into sections and lightly flour them
Brown the eels in butter with the shallots, basting abundantly
Deglaze with the white wine and add the herbs
Let simmer for 5 minutes
In a bain-marie saucepan: mix the egg yolks, beat in the butter, add the cooking juices and the herbs (the sauce must be well blended)