Eels In Green Sauce Recipe

Feel like cooking up a yummy and exotic seafood dish! Then Eels In Green Sauce is the perfect choice. You can prepare this delicious dish using this recipe and trust me the resulting dish is fantastic! Try this Eels In Green Sauce recipe!


MethodMain Ingredient


 Fresh spinach1⁄2 Pound, well trimmed (Or More)
 Sorrel1⁄3 Pound, well trimmed (Or More)
 Oil3 Tablespoon
 Butter3 Tablespoon
 Eels3 Pound, cleaned and cut into one and one half inch lengths
 Freshly ground pepper To Taste
 Salt To Taste
 Dry white wine3⁄4 Cup (12 tbs)
 Finely chopped shallots3 Tablespoon
 Chicken broth/Fish stock3 Cup (48 tbs) (Fresh / Canned)
 Lemon juice2 Tablespoon (Of 1 Lemon)
 Chopped fresh thyme2 Teaspoon
 Egg yolks2
 Finely chopped basil1 Tablespoon
 Lemon slices4

Nutrition Facts

Serving size: Complete recipe

Calories 3675 Calories from Fat 2270

% Daily Value*

Total Fat 254 g390.2%

Saturated Fat 64.1 g320.7%

Trans Fat 0 g

Cholesterol 2181.4 mg727.1%

Sodium 3113.5 mg129.7%

Total Carbohydrates 42 g14.1%

Dietary Fiber 16.9 g67.6%

Sugars 6.9 g

Protein 273 g545.2%

Vitamin A 1468.7% Vitamin C 467.8%

Calcium 77.9% Iron 129.7%

*Based on a 2000 Calorie diet


Rinse the spinach and sorrel and drain well.
Using a large sharp knife, slice the greens into very thin shreds.
This is called a chiffonade.
Heat the oil and butter in a large skillet and add the eels.
Sprinkle with salt and pepper.
Cook, stirring carefully, about three minutes.
Drain the eels in a colander.
Add the wine and shallots to the skillet and simmer two minutes to reduce slightly.
Add eels, chicken broth, lemon juice and thyme; simmer five minutes.
Add the chiffonade of greens and simmer ten minutes longer.
Remove the skillet from the heat.
Beat the yolks with the basil, gradually adding a little hot broth from the skillet.
Add about one half cup broth in all.
Stir into the eels.
Return the skillet to heat and bring just to the boiling point, stirring and shaking the skillet.
Do not boil or the yolks might curdle.
Add salt and pepper to taste.
Remove from the heat and chill.