Paling in’t Groen (or Anguille au Vert)

Eel in a green sauce

Preparation info

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Method

This famous dish is easily made. It is agreeable to join the Belgians in passionate discussions about just which greens should be used, and I give below what Louis Paul Boon regards as the ideal list; but the important thing is to have several and to be sure to include sorrel, since its flavour should be the most not