You will need a cleaned eel, and fresh herbs including oregano, citronella, sage, mint, thyme, bay leaves, parsley, tarragon, wild chervil, chives, and basil. Also use spinach, fresh butter, shallots, double cream, lemon, white , water, salt and pepper. Fillet the eel and remove the spine. Cut it into very large pieces. Lightly fry it in butter and add diced shallots. Season it with ground pepper and salt. Add white wine and water and simmer for about 10 minutes. Remove the pieces of eel and place them on a plate. Keep the juice and reduce it for a few seconds. Add the double cream, minced spinach, the mixture of herbs which has been finely sliced. This makes a green sauce. Pour the sauce over the eel. This video shows a very interesting Flemish recipe with step-by-step instructions on how to make it.
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