Eel in Green Herb Sauce
- Clean and rinse the eel and cut into pieces of between 5 and 6 cm/2 inches
- Poach the eel for 10 minutes in the fish stock
- Rinse the herbs and chop them finely
- Make a white sauce with the butter or margarine, flower and fish stock
- Add the chopped herbs and season with salt, pepper and lemon juice
- Allow to boil for a few minutes
- Carefully mix the eel into the sauce
- Serve with brown bread or fries.