Eel in green sauce with Timmermans Lambicus Blanche

  • 4 people
  • Average
  • Timmermans Blanche Lambicus


  • 1 kg eel
  • 30 cl fish fumet
  • 15 cl Timmermans Lambicus Blanche
  • 1 bunch of chervil, 1 of parsley, 1 of watercress
  • 3 x 2 basil, dill, marjoram
  • ½ kg spinach
  • 20 cl liquid cream
  • 3 egg yolks
  • 40 g butter
  • juice 1 lemon
  • pepper and salt


  • 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.