Paling in t Groen

Ingredients

• 4 pcs Thyme
• 2 pcs Shallot
• 500 g Eel
• 40 g Sorrel
• 60 g Spinach
• 20 g Parsley
• 15 g Chervil
• 10 g Mint
• 10 g Tarragon
• 1 pcs Leek
• 2 pcs Celery
• 50 g Butter
• 150 ml Dry White Wine
• 300 ml Fish Stock
• 1 pcs Lemon
• 2 pcs Bay Leaves
• 0.75 tsp White Pepper
• 2 tsp Salt
• 2 pcs Bread

Method

1. Finely chop {sorrel}, {spinach}, {parsley}, {chervil}, {mint}, and {tarragon} so they melt smoothly into the sauce and keep its color vivid.
2. Thinly slice {leek}, dice {celery} and {shallot}, and slice {lemon} so the vegetables soften evenly and the citrus can perfume the broth.
3. Melt {butter} in a wide Dutch oven over medium heat, add {leek}, {celery}, and {shallot}, season with {salt}, and sweat for several minutes until softened and sweet but not browned.
4. Add {dry_white_wine} to the pot over medium-high heat and reduce until the raw aroma cooks off, then add {fish_stock}, {bay_leaves}, {thyme}, {white_pepper}, more {salt}, and {lemon}; simmer until lightly concentrated and fragrant.
5. Lower {eel} into the barely simmering broth, season lightly with {salt}, cover, and poach gently until the flesh turns opaque and yields easily; keep the heat low so the fish stays tender.
6. Add the chopped {sorrel}, {spinach}, {parsley}, {chervil}, {mint}, and {tarragon} to the pot over low heat and stir gently until wilted into a deep green sauce, then swirl in more {butter} for gloss and taste with {salt} and {white_pepper}.
7. Toast {bread} until crisp and golden so it can catch the green sauce and add contrast to the soft {eel}.
8. Spoon the {eel} and green sauce into warm bowls, finish with a squeeze from the cooked {lemon}, and serve at once with the toasted {bread}.