Freshwater Eel with Herbs and Blanche de Hoegaarden Beer Recipe
Flavors of Belgium
Cooking time: 15-20 minutes
Total time: 30 to 60 minutes
Preparation time: 20 minutesCooking time: 15-20 minutes
Difficulty: Easy
Chef's Note
An original recipe from Pierre Wynants of Comme Chez Soi in Brussels
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Adding the greens in two batches ensures the dish retains its green color and fresh flavor.
In the wine glasses, I suggest a Pouilly Fumé de Ladoucette 1995
In the wine glasses, I suggest a Pouilly Fumé de Ladoucette 1995
![](/Image/ency-voy/belgique/soisign.jpg)
Ingredients
Ingredients for 4 servings
- 2 kg (4 1/2 lb.) gross weight medium Eels, cleaned by your fishseller
- 50 g (3 tbsp.) butter
- 160 g (5 oz.) shallots, cleaned and washed
- 160 g (5 oz.) sorrel, cleaned and washed
- 60 g (2 oz.) chervil, cleaned and washed
- 40 g (1 1/2 oz.) parsley, cleaned and washed
- 12 Lemon grass leaves
- 2 sage leaves
- 250 ml (1 cup) Blanche de Hoegaarden beer
- 2 lemons
- 25 g (1 oz.) potato starch
- 25 g (5 tsp.) salt
- Freshly ground pepper
Method
- clean the eels and cut into 4 cm (1 1/2") pieces;
- first greens: in a blender, combine 250 ml (1 cup) water, the shallots, sage, lemon balm, 60 g (2 oz.) sorrel, 20 g (2/3 oz.) chervil and 10 g (1/3 oz.) parsley; purée for 2-3 minutes until very fine; set aside in a bowl;
- second greens: in the emptied but unwashed blender container, prepare a second batch with 250 ml (1 cup) water and the remaining herbs: 100 g (3 1/2 oz.) sorrel, 40 g (1 1/2 oz.) chervil and 30 g (1 oz.) parsley; purée very finely and set aside in another bowl;
- dissolve the potato starch in the water;
- melt the butter in a skillet over high heat; add the eel pieces and sear for 2-3 minutes without browning; add the salt, pepper, beer and the first greens mixture; bring to a boil and cook for 3-4 minutes; at the end, add the starch mixture and mix well;
- remove from the heat; wait 5 minutes; add the second greens mixture; correct the seasoning with salt and pepper; add lemon juice and serve.
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