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Eel in Green Herb Sauce

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


  • 4

Prep time

  • 25 minutes

Cook time

  • 25 minutes
  • 1 kg/2,2 lb eel
  • fish stock
  • 50 g/1,8 oz butter or margarine
  • 30 g/1 oz flour
  • 250 g/8,8 oz sorrel
  • a few sprigs of parsley and chervil
  • mint
  • lemon juice
  • salt and pepper

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