We use cookies. By using this website, you accept the use of cookies which helps us provide you more interesting and adapted content.

Accept
Lose yourself in articles about the many wonders of Europe, get inspired by galleries of stunning European sights, learn how to celebrate like the locals and browse through unique events,  discover exciting routes to embark on during your trip, get to know typical products, and, if you have a flair for cooking, take note of the very best European recipes!
Recipe

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.