In a green sauce

100YEARS Ambassador Gert De Mangeleer

Gert De Mangeleer

Hertog Jan *** Restaurant Group


For 10 servings

Green herbs mix

100g sorrel

20g basil

20g dill

20g tarragon

10g mint

1 shallot


1kg eel (gegut and without the head, gross weight cleaned)

100g of butter

150g shallot

15g garlic

100g Noilly Prat (vermouth)

100g white wine

400g fish stock

12.5 g sea salt

50g chervil

50g parsley

50g spinach

50g sorrel

40g lemon juice

100g Debic Cream 35%



mint sprigs



Greek basil


Green herbs mix

Remove the stalks from the herbs.

Cut all the herbs carefully fine.

Store in the refrigerator to preserve the beautiful green color.

Cut the shallots into very fine brunoise.


Remove the back and ondervin Eel.

Cut into pieces of 3.5 cm.

Put in salted water (25 g of salt per liter of water) for 1 hour.

Drain and pat dry.

Bake the eel in hazelnut butter and storage.

Sauté the finely chopped shallot and garlic together in the same hazelnut butter.

Bring all ingredients into a cast iron pot and cook over low heat.

Drain the eel off and catch the gravy.

Mix the sauce with chervil, parsley, spinach and sorrel.

Finally, add the lemon juice and Debic Room 35%.

Mix the green herb mixture under.


Fry the mint, basil mint and sage leaves at 165 ° C.

Season with fine salt.

Pick finally tops and leaves of Greek basil.

Dress the eel with sauce and green herbs in a deep plate.


Dress the eel with sauce and green herbs in a deep plate.

Finishing touch

Finish with a bunch watercress, some fried herbs and Greek basil.