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  Added: Jun 07, 2011  •  Visited (109)  •  Print version Print this recipe (3)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Belgian - Style Eels
What You Need:
  • 1 pound small eels
  • 1 tablespoon mixed herbs (sage, chervil, mint, parsley, sorrel, watercress)
  • 2 oz butter
  • 1 small onion
  • ¾ pint white wine
  • Seasoning
  • 3 egg yolks
  • 1 pound fresh spinach, washed and trimmed
  • Juice of 1 lemon

  • How To Cook:
    1. Remove the heads of the eels, skin the fish and cut into 2-3-inch lengths.

    2. Melt the butter, put the eels in this with the sliced onion and add the seasoning, spinach and the chopped mixed herbs.

    3. Add the wine, and simmer gently for 15 - 20 minutes until the fish and spinach are cooked.

    4. Remove the pan from the heat and stir in the egg yolks, previously mixed with the lemon juice.

    5. Reheat gently, but do not boil; serve either hot or cold.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » Belgium
    Dish » Appetizers
    Main Ingredient » Fish » Eel
    Main Ingredient » Herbs & Spices » Spinach
    Main Ingredient » Condiments » Wine



     




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