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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
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
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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