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.

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