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
BRUSSELS/MONS - We’ve made our way down to the historic city of Mons (Bergen) for the eighth edition of the international Brussels Beer Challenge. A 90-strong jury is busy tasting; there are four morning sessions in a ro... [ more ]
BRUGES - This city draws you back in time to the heydays of the Burgundian era. After years of renovation works the Gruuthusemuseum has re-opened its doors. This former city palace is the showca... [ more ]
ANTWERP - Brewers from 59 different countries flocked to attend the Brewers of Europe Forum 2019 in the prestigious Queen Elizabeth Hall, right next to the renowned Antwerp Central Station building. ... [ more ]
ERTVELDE - To track down a brewer within his own domain is a high-ranking form of sports, or that’s the impression I get. After a bit of practice I spot Jef Versele, CEO of the Van Steenberge brewery, well hidden amongst... [ more ]
MECHELEN - The historic city of Mechelen, halfway between Brussels and Antwerp, is truly a hidden gem. The presence of the Dukes of Burgundy, who ruled here in the late middle ages, still permeates the ancient city centr... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.