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Recipe
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Eel in Green Herb Sauce

  1. Clean and rinse the eel and cut into pieces of between 5 and 6 cm/2 inches
  2. Poach the eel for 10 minutes in the fish stock
  3. Rinse the herbs and chop them finely
  4. Make a white sauce with the butter or margarine, flower and fish stock
  5. Add the chopped herbs and season with salt, pepper and lemon juice
  6. Allow to boil for a few minutes
  7. Carefully mix the eel into the sauce
  8. Serve with brown bread or fries.
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Pasties with Sheep Cheese

The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheepʼs milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.

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Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.

Serves

  • 4

Prep time

  • 25 minutes

Cook time

  • 25 minutes
  • 1 kg/2,2 lb eel
  • fish stock
  • 50 g/1,8 oz butter or margarine
  • 30 g/1 oz flour
  • 250 g/8,8 oz sorrel
  • a few sprigs of parsley and chervil
  • mint
  • lemon juice
  • salt and pepper