Eel in green sauce with Timmermans Lambicus Blanche

Preparation

• Cook the spinach, the garden sorrel and the herbs in salted water for 3 minutes.
• Then immediately immerse in ice water in order to preserve the green colour.
• Fry the pieces of eel until golden brown in a large knob of butter.
• Season with salt and pepper and quench with Timmermans Lambicus Blanche.
• Leave to cook for a little while.
• Add the fish fumet and allow for the eel to become soft.
• Finely chop the herbs and the spinach to a green paste in a food processor.
• Once the eel is soft, add the green paste and the lemon juice.
• Stir in the egg yolks with the cream and thicken the eel with this mixture.
• Do not cook any longer.