Belgian Eel in Green Herb Sauce

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This traditional Walloon river dish features tender freshwater eel simmered in a vibrant emerald sauce made from fresh parsley, spinach, sorrel, and chervil. A beloved springtime specialty along Belgium's Meuse valley, it is traditionally served on Holy Saturday as part of the Easter feast.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 10 gCarbs
• 3 gFiber
• 2 gSugar
• 38 gProtein
• 520 mgSodium
• 880 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 65 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the eel and poaching liquid

• 2 lb (about 1 kg) fresh eel, skinned, gutted, and cut into 3-inch pieces
• 1/4 cup white wine vinegar
• 2 bay leaves
• 6 whole black peppercorns
• 1 small yellow onion, thinly sliced
• 4 cups cold water

For the green herb sauce

• 4 cups tightly packed fresh flat-leaf parsley, stems removed
• 2 cups fresh baby spinach leaves
• 1 cup fresh sorrel leaves
• 1/2 cup fresh chervil leaves
• 1/2 cup fresh watercress
• 6 green onions, white and light green parts only, chopped
• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup warm fish or light chicken stock
• 1/4 cup heavy cream
• 1 tbsp fresh lemon juice
• 1/4 tsp ground nutmeg
• Sea salt and freshly ground black pepper to taste

Directions

1. Place the eel pieces in a wide pot and add the cold water, vinegar, bay leaves, peppercorns, and sliced onion. Bring slowly to a gentle simmer and poach for 12 to 15 minutes, until the eel is just tender when pierced.
2. While the eel poaches, bring a large pot of generously salted water to a rolling boil and set up a large bowl of ice water nearby. Working in batches, blanch the parsley, spinach, sorrel, chervil, watercress, and green onions for 30 seconds, then immediately transfer them to the ice bath to lock in the bright green color.
3. Drain the shocked greens in a colander, pressing firmly to extract excess water, then pulse them in a food processor until you have a coarse, vivid green purée. Set aside.
4. In a wide sauté pan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to form a pale blond roux.
5. Slowly whisk the warm stock and the cream into the roux until smooth, then stir in the green herb purée. Season with the nutmeg, lemon juice, salt, and pepper, and simmer gently for 5 minutes so the flavors meld.
6. Using a slotted spoon, lift the poached eel pieces from their cooking liquid and nestle them into the herb sauce. Simmer together for 5 to 7 minutes, turning the pieces once, so the eel absorbs the herby flavor and finishes cooking through.
7. Taste and adjust the seasoning — the sauce should be intensely herbaceous, slightly tangy, and richly green. If it loosens too much, simmer uncovered for a minute to thicken.
8. Ladle the eel and sauce into shallow bowls and serve immediately with boiled new potatoes or crusty Belgian country bread to soak up every drop of sauce.

Cook’s Notes

• Fresh eel is essential for authentic flavor and silky texture; if unavailable, smoked eel fillets can be poached briefly in warm water and added to the sauce at the very end.
• The ice-water shock after blanching is the secret to the sauce's signature vivid emerald color — do not skip it.
• Sorrel gives a gentle lemony tang that brightens the herbs; substitute with extra parsley and a teaspoon more lemon juice if you cannot find it.
• In Wallonia this dish is traditionally eaten on Holy Saturday as the main course of the Easter feast, following the fasting period of Lent.
• Pair with a Belgian blonde ale such as a Leffe Blond or a Trappist dubbel to complement the rich, herby sauce.

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