Paling in 't groen facts for kids
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| Alternative names | Anguilles au vert |
|---|---|
| Type | Fish |
| Place of origin |  Belgium |
Paling in 't groen (Dutch for 'Eel in the Green') or Anguilles au vert (French) is a special Belgian dish. It comes mainly from the Flemish Region, especially near the Scheldt river between Dendermonde and Antwerp. This dish is made with freshwater eel cooked in a bright green sauce full of fresh herbs. People often make it at home, but you can also buy it ready to cook from fish shops or enjoy it in special restaurants.
How Paling in 't Groen is Made
To make this dish, the eel is first cleaned. Its head and skin are removed. Then, the eel is cut into small pieces, about two inches long. These pieces are gently cooked, or simmered, with a mix of many finely chopped fresh herbs.
Some common herbs used include:
- Sage
- Ginger mint
- Oregano
- Sorrel
- Lemon balm
- Chervil
- Thyme
- Parsley
- Stinging nettle
- Spearmint
- Watercress
- Tarragon
- Chives
- Basil
Other ingredients like finely chopped shallot, cornflour (to make the sauce thicker), a little butter, and salt are added. The stew is ready when the white eel meat easily separates from the bone. The sauce should be thick but still flow smoothly. Some people add spinach to make the sauce an even brighter green, but others prefer not to. Sometimes, cooks might add beer, wine, lemon juice, egg yolk, or even chicken broth for different flavors.
This dish is usually served hot. People often eat it with chips or fresh bread. Many also like to squeeze some lemon juice over the eel pieces before eating.
Where Do Eels Come From?
The local river eel used to be common, but now it is rare. This is partly because of pollution in the rivers. While there are eel farms, the eels from these farms are often fattier and not as good for cooking. Because of this, wild eel is usually imported from other places. Wild eel has become a threatened species, which means it is very expensive to buy.
