Paling in 't groen

Paling in 't groen is a traditional dish from the Flemish region, particularly the area along the River Scheldt between Dendermonde and Antwerp. This classic recipe features freshwater eel cooked in a vibrant green herb sauce. While many families prepare it at home, you can also find it ready-to-cook at fishmongers or served in specialty restaurants.

To prepare this dish, the eel is first gutted, with its head and skin removed, and then cut into two-inch pieces. These pieces are simmered with a finely chopped mix of fresh herbs such as sage, mint, oregano, and sorrel, among others. The recipe also includes shallots, cornflour, butter, and salt. The key is to cook the stew until the eel's flesh is tender enough to separate from the bone but still holds together when stirred gently. Typically, Paling in 't groen is served hot with a side of fries or bread, and a squeeze of lemon adds a zesty finish.

However, making this dish has become more challenging due to pollution, which has rendered local river eel scarce. Farmed eel doesn't quite measure up in quality, so wild eel is often imported. Unfortunately, wild eel is now a threatened species and has become quite expensive.

Despite these challenges, Paling in 't groen remains a cherished part of Flemish culinary heritage, celebrated for its unique flavors and the use of fresh, high-quality ingredients.