Belgian Classics (17) : eel in green sauce • Leeks and High Heels

Name: Belgian Classics (17) : eel in green sauce • Leeks and High Heels
Ingredients: 400 gr fresh eel, skinned and filets, cut in chunks of 10 cm; 1 lemon, 1/2 juiced, 1/2 wedge to serve; 2 small shallot, diced finely; 50 cl white wine; 1 table spoons butter, unsalted; salt and pepper; 100 gr of each of the green herbs: tarragon, parsley, sorrel, chervil,washed, coarsely chopped.; 100 gr young spinach leaves, washed; 100 gr watercress, washed

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This Belgian classic of freshwater eel with herby green sauce as many dishes, you either love it or hate.

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Ingredients

400 gr fresh eel, skinned and filets, cut in chunks of 10 cm
1 lemon, 1/2 juiced, 1/2 wedge to serve
2 small shallot, diced finely
50 cl white wine
1 table spoons butter, unsalted
salt and pepper
100 gr of each of the green herbs: tarragon, parsley, sorrel, chervil,washed, coarsely chopped.
100 gr young spinach leaves, washed
100 gr watercress, washed