Anguilles au Vert – Eel in Green Sauce

      Serves 4


      2 Lbs (1 kg) eel

      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
      ½ lemon

      Salt, black pepper


  • Skin, gut, and wash the eels and cut into pieces about 3-4 inches (6-8 cm) long. 
  • 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.

  • Serve the eel pieces in the green sauce either hot or cold, and garnished with lemon wedges.


         The Belgians like to accompany this dish with a bonedry Riesling from Luxembourg or a  
         Pilsner beer. The herbs add a fresh aroma to this dish, which can be eaten hot or cold.