Paling in 't groen
Alternative names | Anguilles au vert |
---|---|
Type | Fish |
Place of origin | Belgium |
Main ingredients | eel, various herbs |
Paling in 't groen (Dutch) or Anguilles au vert[1] (French) is a Belgian dish, mainly from the Flemish Region along the river Scheldt, between Dendermonde and Antwerp. The Dutch name (literally 'Eel in the Green') refers to freshwater eel in a green herb sauce.[2][3] The traditionally home-made meal is also sold fully prepared but still uncooked by some fishmongers' shops or market stalls, and can be enjoyed in specialty restaurants.[4]
Preparation
Once the eel has been gutted and its head and skin removed, two inch long cuttings are
Although occasionally eaten cold, the dish is normally served hot with chips or bread. Consumers may squeeze some lemon over the pieces of eel.
Eel production
The local river eel has become rare or unwanted because of pollution. Since eel farms offer a very fat and gastronomically less desirable product, wild eel is usually imported. It has become a threatened and very expensive species.[7]
See also
References
Notes
- ^ Longuepee & Girard 2012.
- ^ Paling in 't groen Archived 2011-10-07 at the Wayback Machine, Visit Flanders US (Retrieved 30 June 2011)
- ^ a b Paling in 't groen, een klassieker uit de Scheldestreek! (in Dutch), Wijzer(s).be (Retrieved 29 June 2011)
- ISBN 9789251047002. Retrieved 1 June 2011.
- ^ Het geheim van paling in 't groen ontsluierd Archived 2012-03-26 at the Wayback Machine (in Dutch), Vlaanderen Vakantieland (Retrieved 30 June 2011)
- ^ Paling in 't groen, een echte klassieker door chef Jan Buytaert Archived 2011-07-26 at the Wayback Machine: videos (in Dutch) for one variation, weZooz.be (Retrieved 30 June 2011)
- ^ The eel-good factor Archived 2011-10-04 at the Wayback Machine, Flanders Today (Retrieved 1 July 2011)
Bibliography
Longuepee, Frederique; Girard, Sylvie (2012). Larousse de la cuisine avec son lutrin (in French). Paris: Larousse.