This dish from the North is one of the recipes that has been somewhat forgotten for several decades … The green eel was born in Flanders, in the Dendermonde region, not far from Antwerp. It is an eel prepared with a mixture of herbs.
This area of Flanders was famous for eel fishing, which was abundant in waterfronts – small types of canals used to irrigate fields. When they returned, the fishermen collected herbs along the trails, which they used to prepare their fish. This recipe spread to France, where it had some success until the 18th century, before disappearing in favor of other preparations. Still in Belgium.
Until the 19th century, eels that flooded rivers or ponds were very popular fish in France, but they gradually became extinct due to pollution.
Green eel recipe
- 1 kg of fresh eel prepared and removed
- 3 onions
- 2 egg yolks
- 10 cl white wine
- . Lemon juice
- 1 bunch of watermelon
- 1 bunch of tarragon
- 1 bunch of parsley
- 1 clutch of sorrel
- 4 sage leaves
- Some rocket leaves
- Some mint leaves
- Wash and mix all herbs
- Cut the eel into pieces and lightly grease with flour
- Fry the eels in butter with the onions, frying them profusely
- Coat with white wine and add the herbs
- Let simmer for 5 minutes
- In a ben-marie pot: mix the egg yolks, beat the butter, add the cooking juices and herbs (the sauce should be well mixed)