Paling in 't Groen

Dive into the flavors of Belgium with Paling in 't Groen, a delightful dish of tender eel simmered in a vibrant blend of fresh parsley and watercress. Ideal for a cozy weeknight dinner or a special gathering with friends.

• 600 grams eel
• 1 cup fresh parsley
• 1 cup fresh watercress
• 2 tablespoons butter
• 1 cup fish stock
• 1 tablespoon white wine vinegar
• to taste salt salt
• to taste pepper black pepper

Method

1. 1

   In a large skillet, melt the butter over medium heat.

2. 2

   Add the eel pieces to the skillet and sauté for about 5-7 minutes until they begin to brown.

3. 3

   Pour in the fish stock and bring to a simmer. Let it cook for another 10 minutes.

4. 4

   Stir in the chopped parsley and watercress, cooking for an additional 5 minutes until the greens are wilted.

5. 5

   Add the white wine vinegar, salt, and black pepper to taste. Mix well.

6. 6

   Remove from heat and let it rest for a few minutes before serving.

7. 7

   Serve the eel with the green sauce over boiled potatoes or crusty bread.