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Eels In Green Sauce Delicious Easy Recipe.
Eel meat is quite firm with a high fat content and full-bodied, distinctive flavor. The raw flesh is gray but turns lighter when cooked, and it has a small, fine flake.
European delicacy recipe how to cook eel in white wine with parsley, spinach leaves, fresh sage, chervil, fresh mint, sorrel, fresh dill, thyme leaves, fresh tarragon, lemon, butter, salt and pepper.
Eel is low in Sodium, just 51 mg. It is a good source of Phosphorus, and a very good source of Protein, Vitamin A and Vitamin B12. 100 g of raw edible food contains: Calories 184 g, Total Fat 11.6 g, Total Protein 18.4 g, Omega-3 0.58 g, Cholesterol 126 mg.
Ingredients:
- 2 pounds fresh Eel, cleaned, skinned and cut crosswise into 2-inch peaces
- 6 tbsp. butter
- 1 cup dry white wine
- 2 egg yolks
- 2 tbsp. strained fresh lemon juice
- 1 cup fresh spinach leaves, coarsely chopped
- 1/2 cup fresh parsley, coarsely chopped
- 4 tbsp. fresh sorrel, coarsely chopped
- 1/4 cup fresh chervil, finely cut
- 1 tbsp. fresh mint, finely cut
- 1 tbsp. fresh dill, finely cut
- 1 tsp. fresh thyme, finely cut
- 1 tsp. fresh tarragon, finely cut
- 1/2 tsp. fresh sage, finely cut
- 1 1/2 tsp. salt
- Black pepper, freshly ground to taste
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Serves/Makes: 4-6
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How to cook Eels In Green Sauce:
- Wash the pieces of eel thoroughly under cold running water.
- Place the pieces of eel in vinegar and let it soak for an hour to lose some of its fat.
- Rinse well under cold running water, drain it well.
- In a heavy 12-inch skillet, melt the butter over moderate heat.
- When the foam begins to subside, add the spinach, parsley, sorrel, chervil, mint, thyme, tarragon and sage.
- Stirring frequently, cook uncovered for 2 to 3 minutes, until the greens begin to wilt in a transparent state.
- Add the eels and, turning the slices frequently, cook overmoderate heat for 5 minutes, but do not let them brown.
- Then stir in the wine, salt and a few grindings of pepper, cover tightly, and simmer over low heat for 15 minutes, or until the eel shows no resistance when pierced with the fork.
- In a small bowl, beat the egg yolks with a fork only long enough to combine them.
- Stir in 1/2 cup of the simmering cooking liquid and mix well, then slowly pour the mixture into the skillet, stirring gently all the while. Add the lemon juice seasoning to taste.
- Transfer the entire contents of the skillet to a shallow glass or enameled baking dish.
- Cool to room temperature not to lose flavor, then cover with plastic wrap and refrigerate for at least 4 hours, or until thoroughly chilled.
- Sprinkle the finished dish with the grated lemon rind. Garnish with boiled potatoes and parsley.
- Serve cold with bread or baguette, as an appetizers.
Notes:
This Eels In Green Sauce is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Eels In Green Sauce serves/makes: 4-6
Main Ingredient: Eel
Preparation Method: Poached/Simmered
Cuisine: European / Belgium
How to skin Eel:
The eel needs to be skinned, usually accomplished by putting the head on a hook or nail, cutting the skin around the neck area and peeling the skin back inside out towards the tail, like taking off a sock. washed it thoroughly in cold clean water. Wipe the fish from the entrails and cut into slices.
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