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Le Chaudron recipe
Anguille au vert
Eel in green herb sauce
⏱ 45 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)fresh eel, cut into chunks
1large bunch of fresh sorrel
1bunch of flat-leaf parsley, chopped
1bunch of fresh chervil
1bunch of fresh watercress
300 ml (1¼ cups)dry white wine
200 ml (¾ cup)thick crème fraîche
3shallots, finely chopped
50 g (2 oz)unsalted butter
2egg yolksto thicken
- 1 kg (2.2 lb) fresh eel, cut into chunks
- 1 large bunch of fresh sorrel
- 1 bunch of flat-leaf parsley, chopped
- 1 bunch of fresh chervil
- 1 bunch of fresh watercress
- 300 ml (1¼ cups) dry white wine
- 200 ml (¾ cup) thick crème fraîche
- 3 shallots, finely chopped
- 50 g (2 oz) unsalted butter
- 2 egg yolks to thicken
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Clean the eel pieces carefully and season them lightly on all sides.
- Melt the butter in the sauté pan over medium heat and soften the shallots for 5 minutes without browning.
- Add the eel and sear for 5 minutes per side until golden.
- Pour in the dry white wine and enough filtered water to cover, then cook over low heat for 15 minutes.
- Meanwhile, wash and spin-dry all the fresh herbs, then chop them roughly in the food processor.
- Add the herbs to the pan and cook 5 more minutes.
- Off the heat, whisk in the cream and beaten egg yolks to thicken the sauce.
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