Paling in ’t Groen (Eel in Green Herb Sauce)

• 60 g Unsalted butter
• 30 g Plain flour
• 250 ml Dry White Wine
• 350 ml Fish stock
• 800 g Eel, skinned and cleaned
• 1 ½ tsp Fine sea salt
• ½ tsp White pepper
• 1 medium Lemon
• 40 g Fresh parsley
• 20 g Chervil
• 10 g Fresh tarragon
• 10 g Fresh chives
• 20 g Fresh sorrel

1. Cut the eel into serving lengths. Finely chop the parsley, chervil, tarragon, chives and sorrel, keeping them separate if you like for easier mixing later. Zest the lemon, then squeeze the juice.
2. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes, stirring, until it smells lightly nutty but has not coloured. Gradually whisk in the white wine, then the fish stock, until smooth.
3. Bring the sauce to a gentle simmer, then add the eel in a single layer. Simmer very gently for 12 to 15 minutes, turning once, until the eel is just cooked through and flakes easily. Keep the heat low so the sauce does not boil hard.
4. Stir in the chopped herbs and cook for 2 to 3 minutes until the sauce turns a vivid green and thickens slightly. Season with the fine sea salt and white pepper. Add lemon zest and enough lemon juice to brighten the sauce without making it sharp.
5. Rest off the heat for 2 minutes so the flavours settle. Serve warm with plenty of the green sauce spooned over the eel. If serving with bread or boiled potatoes, keep the sauce slightly loose so it soaks in well.

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