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Baby Eel in Green Sauce recipe

Baby Eel in Green Sauce Recipe

This recipe is a popular one in the regions of the Netherland and nearby regions. The green sauce is usually a mixture of some green herbs along with leafy vegetables.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Dutch
Servings 4
Calories 813 kcal


  • Saucepan


  • 1 kg Eel Steaks
  • 200 g Branch Spinach
  • 2 portions Chervil
  • 210 g Sorrel 
  • 1 bunch Watercress 
  • 1 Garlic clove (finely chopped)
  • 2 Shallots (finely chopped)
  • 1 Lemon 
  • 2 teaspoons Butter 
  • 2 sprigs Fresh Parsley (finely chopped)
  • 1 teaspoon Fresh Tarragon 
  • Salt and Pepper (as per taste)
  • 1 teaspoon Instant Binder


  • Take a saucepan and add some butter in it. Allow it to melt and add shallots and garlic into it.
  • Sauté them and once done, add the eel steaks. Cook them well on both of their sides for about 2 minutes. Add salt and pepper for taste.
  • Sprinkle some white wine into the pan and allow the eels to cook over low heat for 25 minutes. After 25 minutes, please take out the eels from the saucepan and keep them aside at warm temperatures.
  • Add spinach, sorrel, watercress, parsley, tarragon, and chervil into the saucepan and cook it for 5 minutes.
  • Once the sauce begins to boil, add some lemon juice to it and season it with salt and pepper. Add instant binder to bind the sauce together and then, add the eels back into it.
  • Garnish with some lemon wedges and serve immediately.


Calories: 813kcal | Carbohydrates: 8.5g | Protein: 40.6g | Fat: 59.6g
Keyword Baby Eel, Baby Eel in Green Sauce, Dutch Cuisine
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