This traditional Flemish dish can be translated as ‘eels in the green sauce and that’s exactly what it is: eels in a very, very green sauce. Fishermen used to catch the eels in the river Scheldt, between Dendermonde and Antwerp, and then prepared the dish with whatever fresh herbs they found along the river banks. Today, the sauce is made from a mix of herbs, which may include chervil, sorrel, parsley, mint, watercress, basil and thyme, which must be added at the very last minute in order to preserve their vibrant colour. Enjoy this dish served up with frites or bread.
