Belgian Classics (17): eel in green sauce

Yield 4 portions



  1. Melt the butter in a sauce pan, sweat the shallots for a few minutes.
  2. Add the eel, white wine, season with salt and peper and simmer for about 20 minutes.
  3. Remove the eel and reserve. Add the spinach and watercress. Add the chopped herbs. Sauté for 5 minutes. Check seasoning,, add the lemon juice. Add the eel and serve with a lemon wedge and bread.


by Sandra Slawinski on 

Recipe by Leeks and High Heels at