Paling in ‘t Groen
Although some of us get a bit squeamish at the idea of eating eel, this fish isn't only adored by the Japanese. Eel used to be a main staple food in Belgium, and certainly in Flanders.
For sustainability, most eels are now raised using aquaculture in (Dutch) fish farms as they are becoming rarer in the wild.
Nevertheless many Flemish restaurants serve them as a true delicacy prepared in various ways. The most typical of preparations is still "in 't ’groen" (green sauce).
- 20g butter
- 1 tablespoon flour
- 1 finely chopped onion
- 500g fresh eel, chopped pieces (+/- 10cm)
- 200ml dry white wine (no beer in this one)
- 2 bunches of flat-leaf parsley
- 500g fresh spinach
- Three sprigs of mint
- Three sprigs of sage
- Half a bunch tarragon
- Half a bunch dill
- A sprig of lemon balm
- Three lovage leaves
Soften and sweat the onion in butter with the eel, herbs and salt to taste. Sprinkle with flour and add the white wine. Stir and leave to simmer for 15 minutes at a low temperature. Remove the eel from the cooking juices and drain briefly.
Use a blender to chop up the juices with the herbs and then push them through a small-holed sieve.
Return the eel to pan and add the sauce you have just sieved. Heat through, season to taste with a pinch more salt and a drop of lemon juice.
Serve and enjoy this Flemish speciality!
This high fermentation, amber beer (5% ABV) is brewed with Saaz hops an several pure malts. No maize or sugars are added during the brewing process. It has a very distinctive zesty and a light bitter taste with a soft aroma that perfectly matches the character of this dish.
Tips & Tricks
- Get fresh quality eels.
- Let your fish monger clean the fish so it’s ready to use.
- Don’t brown the onions!
- Don’t be intimidated by other recipes using even more herbs, there is no definitive version of this recipe.
More Recipes with Beer
Every now and then most of us like having some delicious battered and fried finger food, certainly when combined with a nice beer. Rather than whipping up your regular day-to-day variety, surprise ... [ read more ]
Maybe not the most typical Belgian dish but this is a dish that breathes honest, rural cooking. If you are a creative and active hobby cook you will have no difficulties coming up with your own variat ... [ read more ]
In the autumn and winter game finds its way on to Belgian tables. As an alternative to the tried and trusted pork pâtés, we like this stronger-tasting paté of wild boar with a confiture or jelly, ma ... [ read more ]
We Belgians like to think of ourselves as real gourmets. It will come as no surprise that we are also chocoholics with a very sweet tooth. We take our desserts very seriously and always use the ver ... [ read more ]
You must be logged in to leave a comment
At the BeerLovers’ Café just behind Liège’s City Hall we get together to taste the limited edition Chimay Grande Réserve Fermentée en Barriques 2018, a Trappist beer aged in whisky barrels. T... [ more ]
LIESHOUT/STEENHUFFEL - Since 2016 the Palm, De Hoorn and Rodenbach breweries have been owned by Bavaria, a Dutch-based brewer. Two years after the takeover, Bavaria has been re-named Swinkels Family ... [ more ]
BRUSSELS - To be authentic is not a competition and neither is it a fashionable attitude. You either are an authentic brewer or you are not. You are driven, you make great beers that have a soul, you have a good story to... [ more ]
LEUVEN - 12,500 fans made their way to Leuven for what was already the 15th edition of the Zythos beer festival. Many fans travelled a long way to get to Belgium. They flocked here from many European ... [ more ]
MARCHE-EN-FAMENNE - “Their cuisine is on a par with that of the French and the portions are generous...” When people discuss the Belgian art of living, it won’t be long before the term ‘Burgundian’ ... [ more ]
Kasteel Tripel is a West Flemish tripel through and through, enriched with Belgian hops. Brewery CEO Xavier Van Honsebrouck firmly states that this Tripel is as solid as a castle, ... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.