in Green Sauce CD MC
Belgian 45mins plus cooling
Belgian Name: Anguille au Vert
4-6 Cold Fish Alcohol
Herbs Main Course Gluten Wheat free
1.3kg/3lb fresh Small Eels
Salt and Pepper
3-4 tbsp Freshly
chopped mixed Herbs, e.g. mint, sage, chervil and Parsley)
Wine (check manufacture)
The juice of
2 large Lemons
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
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
6. Transfer the
eels to deep-ish serving dish, pour the stock over the top and leave to stand
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