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Eel in Green Herb Sauce — traditional dish from Flanders, Belgium
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥510kcal
💪38gProtein
🌾10gCarbs
🥑34gFat
🌿3gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🐟 Fish

Eel in Green Herb Sauce

How to order / say it
Say it Paling in 't Groen — [pah-ling in t grow-en]
Order I'd like the eel in green herb sauce, please.
Locally Ik wil graag de paling in 't groen, alstublieft.
Say locally

Eel cooked in a vibrant herbed sauce.

Why try it?

This dish is a unique celebration of Antwerp's ancient fishing traditions and the abundant seasonal herbs of the region. It is an ode to the harmonious connection between the land and sea.

How it tastes

The tender, freshwater eel is complemented by a vibrant sauce of parsley, chervil, and sorrel, providing a bright, earthy flavor with a hint of citrus and a smooth consistency.

Origin & History — first documented: 1800

Paling in 't Groen is a Flemish dish with roots tracing back to medieval Europe. It gained popularity in the 1800s due to the growth of eel fishing along the Scheldt River, becoming synonymous with local culinary ingenuity.

Recipe

Ingredients

  • 🐟 500 g fresh eel
  • 🌿 1 cup parsley
  • 🌿 1/2 cup sorrel
  • 🌿 1/4 cup chervil
  • 🥛 50 g butter
  • 🍋 2 tbsp lemon juice
  • 🧄 2 shallots

Method

  1. 1 Cut eel into pieces and sauté in butter.
  2. 2 Add shallots and cook until soft.
  3. 3 Blend herbs with lemon juice and add to eel.
  4. 4 Simmer until the eel is tender and sauce thickens.

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All Europe recipes — Belgium — Antwerp — Eel in Green Herb Sauce
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