Belgian Paling in ‘t Groen (Eel in Green Herb Sauce)

Paling in ‘t Groen is a dish that blends freshwater flavours with the country’s deep rooted appreciation for fresh herbs.

Found primarily in the Flemish region, this dish is a staple of traditional Belgian cuisine, celebrated for its bright, herbaceous sauce that perfectly complements the delicate texture of eel.

It’s a dish that speaks of riverside villages, where eel has been fished for centuries, and where the knowledge of balancing bold yet natural flavours has been passed down through generations.

Often served with fries or rustic bread, Paling in ‘t Groen is as much about tradition as it is about taste.

What Is Paling in ‘t Groen?

Paling in ‘t Groen translates to “Eel in Green,” a name that captures both its main ingredient and the striking colour of its sauce.

This dish consists of pieces of tender, freshwater eel simmered in a vibrant green sauce made from a medley of fresh herbs.

The sauce is what truly sets this dish apart; fragrant, slightly tart, and packed with bright, grassy flavours, it perfectly complements the mild, slightly sweet taste of the eel.

Traditionally enjoyed in late spring and summer, when the herbs are at their most flavourful, Paling in ‘t Groen is a favourite in Belgian riverside towns and countryside restaurants.

It’s a dish that invites diners to slow down, savour the freshness of the ingredients, and appreciate the harmony of flavours on the plate.

Ingredients and Taste

The foundation of Paling in ‘t Groen is, of course, eel, typically sourced from Belgian rivers, where it thrives in slow moving waters. The fish is cut into pieces and gently simmered to retain its delicate texture.

But the real magic happens in the sauce, which features an assortment of fresh green herbs like sorrel, parsley, chervil, mint, and watercress. These herbs are finely chopped and added towards the end of cooking to preserve their vibrant colour and fresh aroma.

To balance the dish, a touch of acidity is introduced, often in the form of lemon juice or vinegar, which enhances the brightness of the herbs while cutting through the richness of the eel.

The result is a dish that is at once refreshing and deeply flavourful, with the tender eel absorbing the freshness of the sauce while maintaining its own subtle, slightly sweet profile.

Paling in ‘t Groen is typically served with crusty bread or Belgian fries, allowing diners to soak up every last bit of the fragrant sauce.

Some variations may include white wine in the sauce, adding an extra layer of depth to the dish. The combination of tender eel and fresh, zesty herbs makes for a uniquely satisfying meal, one that feels both rustic and refined.

A Taste of History

Eel has long been a part of Belgium’s culinary traditions, particularly in Flanders, where rivers and canals provide an abundant supply.

Historically, eel was considered a common fish, easily caught and prepared in simple, rustic dishes. Over time, the recipe for Paling in ‘t Groen evolved, with the addition of fresh herbs turning it into a dish that celebrates both the land and the water.

The use of green herbs in cooking can be traced back to medieval European cuisine, where they were prized for their medicinal and culinary benefits.

In Belgium, the practice of incorporating a variety of herbs into sauces likely developed through monastic kitchens and countryside traditions, where cooks relied on locally available ingredients to create flavourful meals.

By the 19th century, Paling in ‘t Groen had become a well-established dish, served in Flemish households and riverside inns, where eel was prepared fresh from the catch of the day.