Paling in 't groen (Eel in green sauce) Recipe | Samsung Food App
A chilled eel recipe from Flemish Belgium
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Ingredients
- 750g-1kg eels, skinned and cleaned
- 40g butter
- 6 shallots
- ½ teaspoons dried sage
- ½ teaspoons dried thyme
- ¼ teaspoons dried tarragon
- 2 tablespoons fresh parsley, finely chopped
- Pinch of salt
- Freshly ground black pepper
- 180ml dry white wine
- 120ml water
- 3 egg yolks, lightly beaten
- Juice of ½ a lemon
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