River eel with green herbs

Eels are great tasting food once you get over the somewhat intimidating snake-like appearance of the live salt or fresh water creatures, the soft texture and subtle flavors definitely please the palate. As food, unagi is among the most familiar especially for those who love Japanese healthy food recipes. Freshwater eels are also eaten in Europe and the United States. Though not as commonly available in their whole raw form, it is more accessible in fish recipes such as jellied eel, a traditional east London delicacy and one of the best recipes in many parts of the world.

A dish called “Paling in’t groen,” is a Flemish dish and a Dutch term which literally translates to “Eel in the Green” but actually means “eel in a setting of green plants.” It refers to fresh water eel in a green herb sauce. In this presentation by Chef Luc Huysentruyt, it’s called “River eel with green herbs.”

Although occasionally eaten cold, the dish is normally served hot and accompanied with chipsor bread.

Consumers may squeeze some lemon over the pieces of eel.

Mediterranean eel in a Cress Sauce with Potato Puree and Tomatoes Recommended Wine Blaye blanc ou Mugels Ingredients 2 lbs. river eel fillets 1 spoon chopped shallots 1 cup white wine 1 spoon cream 1 cup of water salt, pepper lemon juice herbs (sorrel, spinach, chervil, chive, mint, laurel, thyme, basil, flat parsley, tarragon, marjoram) 1 ½ tablespoons fresh butter Preparation Instructions 1. To prepare: Clean the ingredients. Mince the spinach all green vegetables and herbs. Fillet the eels then cut into large pieces.

2. Melt butter in a pan. Put the shallots in it. Add the eel, season with salt and pepper, and then let it fry for a few seconds, not more.

3. Add the white wine and some water. Let it simmer for about 10 minutes.

4. Place the eels on a serving plate without including any of the juice, or you can separate the contents and the juice first.

5. Reduce the juice for a few seconds. While mixing, add the double cream then the green vegetables and herbs, making quite awatery green sauce.

6. Pour some green sauce to the eel fillets then serve “River eel with green herbs.” Bon appétit!