Anguille au vert

Method

1. 1 Cut the eel into 5 cm pieces and pan-fry in butter for 4 minutes until the outside is seared.
2. 2 Pour in the beer and simmer the eel for 12 minutes; Belgian white beer is the original braising agent for this dish.
3. 3 Finely chop the spinach, parsley, tarragon, and sage leaves and put them in a pot.
4. 4 Add the vegetables at the end and cook for only 5 minutes; cooking it longer will turn the sauce a dull brown instead of green.
5. 5 Remove the eel from the water, then whisk the egg yolks with lemon juice and mix in a little hot broth.
6. 6 Turn off the heat, pour the egg mixture into the pot and stir gently; reheat until the eggs solidify into crumbs.

With an appliance

• Oven 45 min

  Replace steps 2–4: cover and simmer the eel with beer on the middle rack of the oven at 170 degrees for 12 minutes, adding chopped herbs in the last 5 minutes; the egg yolk mixture from step 6 will remain after turning off the heat.