Anguille au vert
Anguille au vert is a traditional Belgian dish and it is especially popular in Flanders. It is made of eel steamed in some butter, fish stock, wine, garlic and shallots. Latter to the sauce are added other herbs. In Belgium traditionally are added parsley, spinach, sorrel, sage, lemongrass, mint and young nettles, but there can be added some other herbs too. Sometimes to the green sauce are also added cream and egg yolk. The eel is served in this green sauce. It can be served hot as well as cold.
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Belgique. La recette des anguilles au vert, www.leguidedesconnaisseurs.be
Préparation Anguille au vert:, www.cuisinorama.com
Anguille au vert du Marais Poitevin, gastronomades.canalblog.com