Paling in 't groen (eel in green sauce)

Ingredients for Paling in 't groen (eel in green sauce)

Instructions for Paling in 't groen (eel in green sauce)

To prepare the Paling in 't groen (eel in green sauce) recipe, please follow these instructions:

Clean the eels very carefully, they must be very fresh, and cut them into 5 cm long pieces. Melt butter, come bury in, fry them for a moment, and then add the chopped shallots and finely chopped herbs. Let it cook a couple of minutes. The wine came in, and fill up with water so that it exactly covers, let it boil for a low heat for about 10 minutes.

In a glass dish whips up one egg yolks lightly with lemon juice. Add a little of the hot liquid from the eels, whisk well, came the rest of the liquid in, together with the herbs and eel.

Paling in 't groen can be eaten hot, but it is more common to eat it cold with bread and butter.

Tips:
Ambergris is a very strong tasting herb that is also used in the perfume industry, it is difficult to obtain in this country and may be omitted.

Pimpernelle is a herb, used mostly as schnapps and liqueur-making, it can be replaced with watercress or watercress.