Paling in Roomsaus (Belgian Eel in Cream Sauce)

• 2 Shallot
• 40 g Unsalted butter
• 25 g Plain flour
• 200 ml Dry White Wine
• 350 ml Fish stock
• 1 tsp Fine sea salt
• ½ tsp White pepper
• 800 g Eel, skinned and cleaned
• 250 ml Double cream
• 1 Lemon
• 15 g Fresh parsley
• 8 g Fresh tarragon

1. Finely chop the shallots. Cut the eel into bite-sized pieces, then pat dry. Finely chop the parsley and tarragon, keeping a small pinch of each back for serving if you like.
2. Melt the butter in a saucepan over medium heat, then cook the shallots for 3 to 4 minutes until soft but not coloured. Stir in the flour and cook for 1 minute, stirring constantly, to make a pale roux.
3. Whisk in the white wine a little at a time until smooth, then whisk in the fish stock. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring often, until lightly thickened.
4. Season the sauce with the salt and white pepper. Slide in the eel pieces, reduce the heat to low, and poach very gently for 8 to 10 minutes until the eel is just cooked through and tender; keep the sauce below a simmer.
5. Stir in the double cream and warm for 2 to 3 minutes without boiling. Add the chopped parsley and tarragon, then squeeze in a little lemon juice to brighten the sauce. Taste and adjust with more lemon juice, salt, or white pepper as needed.
6. Serve straight away, spooning plenty of sauce over the eel. Finish with the reserved herbs if using. This is excellent with crusty bread or boiled potatoes to soak up the sauce.

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