paling in 't groen
{{Short description|Belgian dish}}
{{Infobox food
| name = {{lang|nl|Paling in 't groen}}
| image = Paling in t groen.jpg
| image_size = 225px
| caption =
| alternate_name = {{lang|fr|Anguilles au vert}}
| place_of_origin = {{flag|Belgium}}
| region =
| creator =
| course =
| type = Fish
| served =
| main_ingredient = eel, various herbs
| variations =
| calories =
| other =
}}
{{lang|nl|Paling in 't groen}} (Dutch) or {{lang|fr|Anguilles au vert}}{{sfn|Longuepee|Girard|2012}} (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.[http://www.visitflanders.us/about-flanders/products/flemish-specialities/paling-in-t-groen/index.jsp Paling in 't groen] {{Webarchive|url=https://web.archive.org/web/20111007150851/http://www.visitflanders.us/about-flanders/products/flemish-specialities/paling-in-t-groen/index.jsp |date=2011-10-07 }}, Visit Flanders US (Retrieved 30 June 2011)[http://www.wijzers.be/2007/06/paling-in-t-groen-een-klassieker-uit-de-scheldestreek/ Paling in 't groen, een klassieker uit de Scheldestreek!] (in Dutch), Wijzer(s).be (Retrieved 29 June 2011) 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.{{Cite book
|url=https://archive.org/details/bub_gb_Pr74EV5TQmgC
|title=Report of the Ad Hoc EIFAC/EC Working Party on Market Perspectives for European Freshwater Aquaculture: Brussels, Belgium, 14-16 May 2001
|author=European Inland Fisheries Advisory Commission
|publisher=Food and Agriculture Organization of the United Nations, Rome
|year=2001
|page=[https://archive.org/details/bub_gb_Pr74EV5TQmgC/page/n103 97]
|isbn=9789251047002
|accessdate=1 June 2011}}
Preparation
Once the eel has been gutted and its head and skin removed, two inch long cuttings are simmered with a mix of finely chopped fresh herbs. These may typically be a selection of sage, ginger mint, oregano, sorrel, lemon balm (citronella), chervil, thyme, citrus thyme, savory, parsley, stinging nettle, spearmint, burnet, watercress, dragon's-wort (tarragon), chives, and basil. Finely chopped shallot, cornflour, a little butter and salt are added. The stew is done as soon as the white flesh could easily be separated from the bone but still stays on when stirred gently; the amount of starch should allow the sauce on a plate after a minute to be a thickly flowing liquid.{{clarify|date=March 2016}} According to personal preference, a brighter green colour can be achieved by including spinach, though other aficionados reject this. Variations with beer or wine, lemon juice, egg yolk, or even with chicken broth do occur.[http://www.vlaanderenvakantieland.nl/het-geheim-van-paling-int-groen-ontsluierd Het geheim van paling in 't groen ontsluierd] {{Webarchive|url=https://web.archive.org/web/20120326110556/http://www.vlaanderenvakantieland.nl/het-geheim-van-paling-int-groen-ontsluierd |date=2012-03-26 }} (in Dutch), Vlaanderen Vakantieland (Retrieved 30 June 2011)[http://www.wezooz.be/video-recepten/paling-in-t-groen Paling in 't groen, een echte klassieker door chef Jan Buytaert] {{Webarchive|url=https://web.archive.org/web/20110726053132/http://www.wezooz.be/video-recepten/paling-in-t-groen |date=2011-07-26 }}: videos (in Dutch) for one variation, weZooz.be (Retrieved 30 June 2011)
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.[http://www.flanderstoday.eu/content/eel-good-factor The eel-good factor] {{webarchive|url=https://web.archive.org/web/20111004043728/http://www.flanderstoday.eu/content/eel-good-factor |date=2011-10-04 }}, Flanders Today (Retrieved 1 July 2011)
See also
{{portal|Food}}
References
=Notes=
{{reflist}}
=Bibliography=
{{cite book|last1=Longuepee|first1=Frederique|last2=Girard|first2=Sylvie|title=Larousse de la cuisine avec son lutrin|location=Paris|language=fr|publisher=Larousse|year=2012|isbn=978-2035869746|url=https://cuisine.larousse.fr/recette/anguilles-au-vert}}