3 oz (100 g) shallots
3 Tbs (50 g) butter
1½ cups (400 ml) dry white wine
2 cups (400 ml) fish stock
7 oz (200 g) spinach
1 Tbs chervil
1 Tbs finely chopped parsley
1 tsp finely chopped pimpernel
1 tsp finely chopped savory
1 tsp finely chopped tarragon
1 tsp finely chopped thyme
2 leaves of finely chopped mint
1 egg yolk
- Pell and finely chop the shallots and lightly braise them in the butter.
- Add the eel chunks and cook until the flesh turns white.
- Add white wine and fish stock and simmer until done.
- Remove the eel and put aside. Reduce fish stock to one quarter.
- Thoroughly wash, prepare and finely chop the spinach.
- Add the spinach and herbs to the fish stock.
- Bring to the boil, season
- to taste and thicken with egg yolk.
The Belgians like to accompany this dish with a bonedry Riesling from Luxembourg or a