Aal grün (eel in green herb sauce)

Name: Aal grün (eel in green herb sauce)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 800 g eel (cleaned, skinned, in 5 cm pieces); 1 tsp salt; pepper to taste; 2 tbsp butter or margarine; 1 piece shallot; 200 ml dry white wine; 300 ml fish stock; 150 ml cream; 2 piece egg yolks (medium); 1 tbsp lemon juice; 1 bunch parsley; 1 bunch dill; 1 bunch chervil; 3 piece tarragon stalks; 50 g sorrel

A German classic from North Rhine-Westphalia: on the Lower Rhine, eel comes to the table in a thick green herb sauce that takes its colour from parsley, dill, chervil and sorrel. The eel stays tender and juicy, while the sauce, enriched with egg yolk, is velvety and tastes freshly of the herb garden. Serves 4.

⏱

Cook time

50 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

790 kcal

Calories

33 g

Protein

70 g

Fat

4 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.20 · ~€1.05/serving

Instructions

1
Rinse the pieces of eel in cold water, pat them dry and season them all over with the salt and pepper.
2
Finely dice the shallot and sweat it in the butter or margarine in a wide pan until translucent. Pour in the white wine and the fish stock and bring to the boil once.
3
Slide in the pieces of eel, cover and let them poach over a low heat; the liquid must no longer bubble. The eel is done when the flesh is white and opaque and comes away in flakes.
4
Lift out the eel with a slotted spoon and keep it warm, covered. Stir the cream into the cooking liquid and let it reduce uncovered over a medium heat.
5
Wash the parsley, dill, chervil, tarragon stalks and sorrel and shake them dry. Pick the leaves off the herbs and chop them very finely.
6
Stir the chopped herbs into the hot sauce, pull the pan off the heat and let it infuse briefly.
7
Whisk the egg yolks with the lemon juice, stir in a few spoonfuls of the hot sauce and pour everything back into the pan. The sauce must not boil after this, or the yolk will curdle.
8
Lay the pieces of eel in the green sauce, warm them through and season with salt and pepper.