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Eel in green herb sauce with fries

Eel in green herb sauce with fries is a Belgian dish that simmers eel chunks in a green sauce full of fresh herbs, thickened with egg yolks and cream. It takes 60 minutes for 4 people, medium difficulty, about €5.20 per person. The key to success is a gentle simmer and finishing the sauce off the heat.

We're taking a trip to Belgium tonight with eel in green herb sauce, a sauce packed with fresh herbs, and crispy fries on the side.

Eel in green herb sauce with fries
Total time
1 h
Difficulty
Medium
Cost per person
€5.20
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

This dish gets its color and flavor from a mix of fresh herbs, spinach, sorrel, parsley, chervil, and tarragon, which perfume a silky sauce wrapped around tender pieces of eel. Sorrel brings a light tangy edge that wakes everything up, and the cream with egg yolks gives the sauce that smooth texture that clings nicely to the fish. Mon Chou walks you through it step by step so the sauce never breaks.

This is a dish for a Sunday or an evening when you have a bit of time ahead of you, more for adults and curious eaters, trickier for kids because of eel's strong flavor and the herbs. It works well for a meal with friends in spring or summer, when fresh herbs are at their best and eel is easy to find at the fish counter.

The ingredients

4 people

Fish counter

  • Eel, cut into chunks 1 kg

Fruits and vegetables

  • Fresh spinach 200 g
  • Sorrel 100 g
  • Parsley 1 bunch
  • Chervil 4 sprigs
  • Tarragon 4 sprigs
  • Shallots 3

Dairy

  • Butter 50 g
  • Egg yolks 2
  • Heavy cream 10 cl

Pantry

  • Flouroften in the pantry 2 tbsp
  • Dry white wineoften in the pantry 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen fries 800 g

Allergens Fish, Gluten, Lactose, Eggs

The step by step recipe

  1. Melt the chopped shallots in the butter, add the eel chunks and let them firm up without browning. 5 min

    Ask your fishmonger to skin and cut the eel for you, it's a real time saver.

  2. Sprinkle with flour, add the white wine and a little water, season with salt and pepper, then let it simmer gently. 15 min

    The liquid should just barely simmer, hard boiling will damage the eel.

  3. Roughly chop the spinach, sorrel, parsley, chervil, and tarragon, and add them to the pot for the last ten minutes. 10 min

    Add the most delicate herbs last so they keep their color.

  4. Meanwhile, bake the fries in the oven according to the package until golden brown. 20 min

    Flip them halfway through for even crispness.

  5. Off the heat, thicken the sauce with the egg yolks mixed with the cream and serve right away with the fries.

    Don't let it boil again after thickening, the yolks would scramble.

Our tips to get it right

  • Pick herbs that are really fresh, not wilted, they give the sauce its full color and aroma.
  • If you're unsure about the eel's doneness, check that it flakes easily with a fork without being dry.
  • Make the herb sauce right before serving so it keeps its bright green color.

The variations

  • Swap the eel for monkfish or conger eel chunks if you can't find it, as suggested in the recipe's tip.
  • For a fish-free version, use chicken breast cut into pieces and simmer it the same way in the green sauce.
  • To save time, use a frozen pre-chopped herb mix instead of fresh chopped herbs.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Fresh bread for the sauce

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, the egg and cream sauce doesn't hold up well longer than that. Reheat very gently over low heat without letting it boil, so the sauce doesn't break. Freezing isn't recommended because of the egg yolk thickening.

Questions about this dish

Can you make the green sauce ahead of time?

You can cook the eel in its broth ahead of time, but add the herbs and thicken with egg yolks and cream right before serving. This keeps the sauce bright green and stops it from breaking.

Can you freeze eel in green sauce?

It's not recommended, the sauce thickened with egg yolks and cream often separates once thawed. It's best eaten within two days.

How do you know when the eel is cooked through?

The flesh should flake easily with a fork while staying moist. Simmering it too hard or too long makes it dry and stringy.

Which herb is essential in this recipe?

Sorrel gives the green sauce its signature tang, it's what sets it apart from a plain herb sauce. If you can't find any, add a splash of lemon juice instead.

How long does it take to make an eel in green herb sauce with fries?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an eel in green herb sauce with fries?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an eel in green herb sauce with fries cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose, eggs. Always check the labels of the products you buy.

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