Photograph of the finished Anguille au vert

France · Lươn om xốt rau thơm xanh Anguille au vert

Anguille au vert

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 1.4 kg
  • Photograph of Spinach Spinach 600 g
  • Photograph of Parsley Parsley 160 g
  • Photograph of Tarragon Tarragon 60 g
  • Photograph of Sage leaves Sage leaves 32 leaves
  • Photograph of Lager beer Lager beer 600 ml
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Lime Lime 4
  • Photograph of Shallots Shallots 2

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.

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