
Anguilles au vert

by:




The original flemish name for the dish is "Paling op t groen" (eels on/at the green) which was rather faithfully translated in French "anguilles au vert". But in English "eels in green herb sauce" is the most common translation. These are plump river eels which have a firm white flesh and excellent texture and this dish is FABULOUS!
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1 1/4 cups (300 ml) Fish Stock
1 tablespoon (15 g) butter
2 large shallots (minced)
1/2 clove garlic (crushed)
1 small sprig of thyme
1 small bay leaf
1/4 cup dry vermouth (such as Noilly Prat)
1/4 cup (25 g) shredded spinach leaves
1/4 cup (25 g) watercress leaves (stems removed)
1 tablespoon each chopped tarragon (flat-leaf parsley, chervil, and chives, plus extra for garnish)
1/4 cup (25 g) shredded sorrel leaves
1/4 loaf of French bread
1/4 cup Clarified Butter
12 oz (350 g) skinned eel fillets (cut into pieces about 4 inches (10 cm) long)
3/4 cup (175 ml) heavy cream
3 egg yolks
Lemon juice
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 501
- Total Fat: 37.7 g
- Saturated Fat: 18.1 g
- Trans Fat: 0.6 g
- Cholesterol: 340 mg
- Sodium: 462.6 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.8 g
- Sugars: 3.9 g
- Protein: 23 g
preparation

This is a classic eel dish, so eel it's got to be ... or does it? I have a feeling it would work well with thin fillets of flatfish such as plaice, lemon sole, gray sole, Petrale sole, or flounder, or with whiting.
comments
Mommy_loves_to_cook
May 8, 2012