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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.

Finnish Karelian Pies

Karjalanpiirakat come from Karelian kitchen and they are a great gift for Finnish food tradition. Recipe of the pies were spread first from Karelia to East Finland after the wars and then to the whole country. Finnish adapted these pies quickly to their ordinary and festival cuisine. Nowadays some find it easier just to buy pies ready made from grocery store, but baking the pie oneself is almost just as easy as well. Baking may take little bit more time, but the result, it’s worth it.


  • 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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