Eel or whatever Fish with Herb Sauce

Name: Eel or whatever Fish with Herb Sauce (Anguille on N’importe Quoi au Vert)
Cuisine: France
Ingredients: 4 pounds [1.8 kg] whole fish such as striped bass, Atlantic sea bass, Spanish mackerel, red snapper, walleye, kingfish, or any nonoily, firm-fleshed fish.; 4 pounds [1.8 kg] whole fish such as striped bass, Atlantic sea bass, Spanish mackerel, red snapper, walleye, kingfish, or any nonoily, firm-fleshed fish.; 4 pounds [1.8 kg] whole fish such as striped bass, Atlantic sea bass, Spanish mackerel, red snapper, walleye, kingfish, or any nonoily, firm-fleshed fish.; 4 pounds [1.8 kg] whole fish such as striped bass, Atlantic sea bass, Spanish mackerel, red snapper, walleye, kingfish, or any nonoily, firm-fleshed fish.; 4 pounds [1.8 kg] whole fish such as striped bass, Atlantic sea bass, Spanish mackerel, red snapper, walleye, kingfish, or any nonoily, firm-fleshed fish.; 4 pounds [1.8 kg] whole fish such as striped bass, Atlantic sea bass, Spanish mackerel, red snapper, walleye, kingfish, or any nonoily, firm-fleshed fish.; 4 pounds [1.8 kg] whole fish such as striped bass, Atlantic sea bass, Spanish mackerel, red snapper, walleye, kingfish, or any nonoily, firm-fleshed fish.; 4 pounds [1.8 kg] whole fish such as striped bass, Atlantic sea bass, Spanish mackerel, red snapper, walleye, kingfish, or any nonoily, firm-fleshed fish.; 2 tablespoons butter (for cooking the leeks), plus 3 tablespoons butter (for finishing the sauce); 2 tablespoons butter (for cooking the leeks), plus 3 tablespoons butter (for finishing the sauce); 2 tablespoons butter (for cooking the leeks), plus 3 tablespoons butter (for finishing the sauce); 2 tablespoons butter (for cooking the leeks), plus 3 tablespoons butter (for finishing the sauce); 1 cup [250 ml] dry white wine; 1 small bouquet garni; ½ cup finely chopped herbs such as parsley, chervil, tarragon, basil (out of character for a Northern French dish but good anyway), sorrel (in chiffonade if you like), or chives, either alone or in combination. (Chop the herbs as close to the last minute as possible—with 2 teaspoons of olive oil if you’re using tarragon and/or basil to prevent them from turning black.); ½ cup finely chopped herbs such as parsley, chervil, tarragon, basil (out of character for a Northern French dish but good anyway), sorrel (in chiffonade if you like), or chives, either alone or in combination. (Chop the herbs as close to the last minute as possible—with 2 teaspoons of olive oil if you’re using tarragon and/or basil to prevent them from turning black.); ½ cup finely chopped herbs such as parsley, chervil, tarragon, basil (out of character for a Northern French dish but good anyway), sorrel (in chiffonade if you like), or chives, either alone or in combination. (Chop the herbs as close to the last minute as possible—with 2 teaspoons of olive oil if you’re using tarragon and/or basil to prevent them from turning black.); ½ cup finely chopped herbs such as parsley, chervil, tarragon, basil (out of character for a Northern French dish but good anyway), sorrel (in chiffonade if you like), or chives, either alone or in combination. (Chop the herbs as close to the last minute as possible—with 2 teaspoons of olive oil if you’re using tarragon and/or basil to prevent them from turning black.); ½ cup finely chopped herbs such as parsley, chervil, tarragon, basil (out of character for a Northern French dish but good anyway), sorrel (in chiffonade if you like), or chives, either alone or in combination. (Chop the herbs as close to the last minute as possible—with 2 teaspoons of olive oil if you’re using tarragon and/or basil to prevent them from turning black.); ½ cup finely chopped herbs such as parsley, chervil, tarragon, basil (out of character for a Northern French dish but good anyway), sorrel (in chiffonade if you like), or chives, either alone or in combination. (Chop the herbs as close to the last minute as possible—with 2 teaspoons of olive oil if you’re using tarragon and/or basil to prevent them from turning black.); ½ cup finely chopped herbs such as parsley, chervil, tarragon, basil (out of character for a Northern French dish but good anyway), sorrel (in chiffonade if you like), or chives, either alone or in combination. (Chop the herbs as close to the last minute as possible—with 2 teaspoons of olive oil if you’re using tarragon and/or basil to prevent them from turning black.); ½ cup finely chopped herbs such as parsley, chervil, tarragon, basil (out of character for a Northern French dish but good anyway), sorrel (in chiffonade if you like), or chives, either alone or in combination. (Chop the herbs as close to the last minute as possible—with 2 teaspoons of olive oil if you’re using tarragon and/or basil to prevent them from turning black.); ½ cup finely chopped herbs such as parsley, chervil, tarragon, basil (out of character for a Northern French dish but good anyway), sorrel (in chiffonade if you like), or chives, either alone or in combination. (Chop the herbs as close to the last minute as possible—with 2 teaspoons of olive oil if you’re using tarragon and/or basil to prevent them from turning black.); ½ cup finely chopped herbs such as parsley, chervil, tarragon, basil (out of character for a Northern French dish but good anyway), sorrel (in chiffonade if you like), or chives, either alone or in combination. (Chop the herbs as close to the last minute as possible—with 2 teaspoons of olive oil if you’re using tarragon and/or basil to prevent them from turning black.); ½ cup finely chopped herbs such as parsley, chervil, tarragon, basil (out of character for a Northern French dish but good anyway), sorrel (in chiffonade if you like), or chives, either alone or in combination. (Chop the herbs as close to the last minute as possible—with 2 teaspoons of olive oil if you’re using tarragon and/or basil to prevent them from turning black.); 3 egg yolks; salt; pepper

Anguille on N’importe Quoi au Vert

Preparation info

Makes
4
main-course servings

Difficulty
Easy

Appears in

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

Ingredients

Europe
France
Fish course
Pescatarian
Gluten-free

Ingredients

Method