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Eel in Green Sauce

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Recipe Information

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Video-Specific Recipe

Eel in Green Sauce

Cultural Context

Eel in Green Sauce, known as 'Anguilles au Vert' in French, is a traditional dish from Belgium, particularly popular in the Flanders region. This dish showcases the local love for freshwater eel, often caught in rivers and lakes. The vibrant green sauce, made from fresh herbs, reflects the rich culinary heritage of the area, where herbs are celebrated for their flavor and health benefits. Today, this dish is enjoyed in various forms across Europe, with each region adding its unique twist to the preparation.

BelgianBEmain
45 min
medium
4 servings
Servings4
1 lb eel
2 cups fish stock
1 cup sorrel
1/4 cup chervil
1/4 cup parsley
1/4 cup mint
1 cup watercress

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

eel

🥗Healthier: trout

💰Cheaper: cod

Trout offers a similar texture while being more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

white wine

🥗Healthier: white grape juice

💰Cheaper: cooking wine

Cooking wine provides a similar acidity without alcohol.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with fish sauce

Vegetable stock is lighter and can be made from scraps.

1

Cut the eel into pieces.

2

Cook the eel in fish stock or water.

3

Add herbs like sorrel, chervil, parsley, mint, and watercress to the dish.

Cooking Techniques

poachingsautéing

Equipment Needed

potpanknifecutting boardmeasuring cups

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Dietary

pescatarian

Allergens

fishmilk

Also Known As

Anguilles au VertEel in Green Sauce

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