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Eels in Green Sauce   CD  MC  Belgian  45mins plus cooling

Belgian Name: Anguille au Vert


Serves 4-6     Cold   Fish   Alcohol  Herbs  Main Course Gluten Wheat free  Belgium  Europe


1.3kg/3lb fresh Small Eels 

Salt and Pepper

25g/1oz Butter

3-4 tbsp Freshly chopped mixed Herbs, e.g. mint, sage, chervil and Parsley)

180ml/6fl.oz White Wine (check manufacture)
3 Eggs
The juice of 2 large Lemons




1.  Remove the heads then skin the eels and cut in 5cm/2-inch lengths. 


2. Place them in a large saucepan together with the butter,  salt and pepper and  finely chopped herbs over a low to medium heat, cover and simmer for about 15 minutes.


3. Add the white wine and enough water to just cover the fish, bring to the boil then continue to boil for 10 minutes.


4. Meanwhile, in a small mixing bowl, mix together the egg yolks, lemon juice and about 120ml/4fl.oz. of cold water.


5. Remove the saucepan from the heat and stir in the yolk mixture until well blended.  


6. Transfer the eels to deep-ish serving dish, pour the stock over the top and leave to stand until cold.



 More Belgian Recipes

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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