Freshwater eel from the Scheldt poached in a sharp green herb sauce of sorrel, parsley, chervil and tarragon, served with new potatoes. The Flemish summer-evening tradition at Antwerp bistros from May through August.

The Scheldt and Antwerp's polders once supplied eel in volume. The sharp herb sauce, built on sorrel and chervil, balances the rich fish. Once an everyday catch, eel is now a delicacy due to dwindling stocks. Bistro kitchens still serve it in season; the dish appears on tasting menus across Belgian fine dining.

Where to eat Paling in 't groen in Antwerp

2 editor picks for Paling in 't groen in Antwerp, ranked by editorial score. All Antwerp signature dishes · Paling in 't groen across every city.

  • Bistrot du Nord

    Order Anything off the meat menu; tripe and braised cheek are the chef's signatures.

    Bistrot du Nord in Antwerp keeps one Michelin star for hearty classical bistro cooking.

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  • RAS

    Order Whatever is in season from the North Sea; the chalkboard rotates with the day's catch.

    RAS in Antwerp sits on the riverfront on Ernest Van Dijckkaai with a Scheldt terrace listed in the Michelin Guide.

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Make it at home

Serves 450 minIntermediate

Ingredients

  • 800g freshwater eel, cleaned and cut into 6cm pieces
  • 50g sorrel leaves
  • 50g flat-leaf parsley
  • 30g chervil
  • 30g tarragon
  • 20g spinach (for colour)
  • 200ml white wine
  • 200ml fish stock
  • 100ml double cream
  • 50g butter
  • 2 shallots, finely chopped
  • Salt, white pepper

Method

  1. Soften the shallots in butter in a wide pan over low heat for 5 minutes.
  2. Add the wine and reduce by half, about 4 minutes.
  3. Add the stock and bring to a simmer.
  4. Place the eel pieces in the simmering liquid and poach gently for 8 to 10 minutes until cooked through.
  5. Remove the eel and keep warm. Reduce the cooking liquid by half.
  6. Blend the herbs and spinach with the reduced liquid in a blender until bright green.
  7. Return to the pan, whisk in the cream and remaining butter. Do not boil.
  8. Pour the sauce over the eel and serve immediately with buttered new potatoes.

Editor tip. If fresh eel is hard to find, the dish works with monkfish or pollock fillets; reduce poaching to 5 minutes.

Common allergens: Fish, Dairy.