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River eel with green herbs
River eel with green herbs

Get it all on this Recipe...

Download River eel with green herbs as pdf
Preparation Time
  • 35 minutes
Cooking Time
35 minutes
Recommended Wine
Blaye blanc ou Mugels
2 lbs. river eel fillets, 1 spoon chopped shallots, 1 cup white wine, 1 spoon cream, 1 cup of water, salt, pepper, lemon juice, herbs (sorrel, spinach, chervil, chive, mint, laurel, thyme, basil, flat parsley, tarragon, marjoram), 1 ½ tablespoons fresh butter
Preparation Instructions
Pour 1 cup white wine and 1/2 cup water in a saucepan. Add the chopped shallots, thyme, laurel, salt, and pepper. Insert the eel and allow to it soak for about 10 minutes. Remove the eel and boil the liquid down by half. Add one spoon cream, green herbs, a drop of lemon juice, and one spoon of fresh butter. Put the eel back into the wine mixture and let it cool down.
Restaurant Name
Chef Name

River eel with green herbs

Eels became popular in Spain at the turn of the century when the Basques, always at the forefront of Spanish cooking, made angulas part of their cuisine and elevated them to culinary stardom.


Recently some Spanish restaurants seeking creative uses for traditional ingredients have subjected angulas to a host of indignities. Most chefs agree, however, that the classic preparation “a la Bilbaina” is still the best; once other ingredients are added, the taste of angulas can easily be overpowered and the angulas run the risk of becoming little more than a high-priced garnish, angulas salad, for example, made with olive oil, shallots and a touch of Truffle-scented vinegar, is extraordinarily good and so is angulas on toast coated with a light bechamel sauce and run under the broiler, it can also be served a salad of angulas with pickled hot green pepper encircled by warm homemade pasta. Because the season for angulas is short and demand overwhelming, angulas sell at somewhat scandalous prices. Fresh angulas are available in restaurants from late October through February and can be found frozen, at similar prices, all year long in many restaurants.


★★★★   59 votes
Reviews (12)
bygrace, July 12, 2012
I do really love the taste of river eel and that matches with green herbs really good to our health most specially to our tummy.
byDivine, June 7, 2012
I did this recipe and it was a mess, for the butter and cream should not be included in here! It tasted so bland and it’s very watery!
byMelisa Vester, May 18, 2012
I had a hard time looking for garden eels on the market. I really don’t know where to find one. I am so excited to make this recipe because eel is an exotic food right? And this would be my very first exotic recipe try. Basing from all the comments and reviews, I know this recipe will surely be a good one.
byKharen Sedge, May 12, 2012
I may like this recipe but the green herbs distract me. I think they should separate the green herbs and not pour it to the dish. It looks like slim that it could lose our appetite.
byyani, April 16, 2012
This dish is not good! The combination of the ingredients is quite bad. I don't like the mixture of white wine, cream, lemon, and the taste of the river eel -- really awful. I tried my best to make it perfect, but it seems it really turned out not good! You have to revise this recipe!
byJesse, April 16, 2012
Ouch, what do you mean boil by half? I boiled it all the way. And I found myself cooking the whole recipe for a long time. Plus, I did not understand the instruction about “a drop of lemon juice”. I told myself, what’s the point of adding lemon juice if it’s just a drop. So I cut a lemon in two then used one slice for the juice. The recipe still tastes like food, though.
byHollie cummings, April 11, 2012
When I watched the video and saw the green sauce, I thought I would never try this. But the eel was very tempting because I've never had any before. To my surprise, the creamy green sauce was so full of flavors. The consistency of the eel made for a very elegant presentation.
bycarmen, March 29, 2012
This is actually a very tasty and much sought after dish in Europe. For sophisticated palates, as well as the adventurous ones. It's like eating caviar... Children with well-developed eating habits would love it!!
byAmy Hayder, March 13, 2012
The hardest part of making this is dealing with the eel when you’re not very fond of them. The other matters would be fine for as long as you follow what’s presented or you know what you’re doing. For the flavor, it’s pretty much incomparable to usual dishes and I’m not too good at explaining such things. What I can assure you, however, is it’s good. I think most people would appreciate how it tastes and some might even find it a new discovery for their taste buds.
byJean, March 7, 2012
I have never enjoyed eel quite like I did with this recipe. The steps are presented nicely; I never had to backtrack to check if I did something correctly or if I did it at all. The ingredients are easy to find, you can make it anytime you crave for it.
byStephanie, March 6, 2012
This kind of recipe is really exotic! I like the great combination of herbs that has been added to river eel. Not only that the river eel has a different taste from the other fish, really delectable! I will surely recommend this to my other friends who loves eating exotic food.
byAbigail, March 1, 2012
What a dish for an eel recipe! It was all integrated systematically. The video was comprehensible enough that it wouldn’t confuse viewers. And that if they missed out they can just replay it or just follow the steps written below the video, that was really helpful and genius. And the first thing that I noticed with the ingredients is that they are all organic. And that they are very accessible to everyone and they are mostly available year round!
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