Eel or whatever Fish with Herb Sauce

Anguille on N’importe Quoi au Vert

Preparation info

  • Makes


    main-course servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

In its original version, anguille au vert is a rough-and-tumble affair made by packing pieces of eel into a pot with shredded sorrel, lettuce, and chard, adding some white wine (or, in some places, beer), and simmering the whole thing until the eel is done. The cooking liquid is thickened by whisking in a little flour worked with some butter (beurre manié) and bringing the liquid to a simmer. The liquid is then whisked into egg yolks and the mixture gently heated, but not allowed to boil—a