Paling in ‘t groen (Belgian eels in green sauce) 💚
Another world cooking and foraging crossover on @inazumarina_cooks - the incredible amount of greens in this dish makes it perfect to include wild herbs.
It traditionally calls for chervil, hard to buy as is, so wild chervil or cow parsley (Anthriscus sylvestris ) came to the rescue with its mild notes. It’s part of the umbellifer family which contains deadly lookalikes like hemlock (Conium maculatum) which is easier to confuse when still young like it is now so do take care before foraging the family!
I also included wild garlic (Allium uranium) and crow garlic (wild chive - Allium vineale) in place of some garlic; and sorrel (Rumex acetosa - a traditional ingredient for the sourness). The oregano, mint and garlic leaves are homegrown (parsley is slacking a bit!).
It’s a gorgeous fresh dish with the eel! but it could easily be adapted to any dish or protein - the herbs are quickly blanched and cooled before being blended, then added to fish and onion deglazed with wine, stock, and lemon juice.
