Eels in green sauce, this is a Belgian classic! Paling in 't groen, the herb sauce contains fresh parsley, mint, oregano and chervil!
Melt half of the butter in a large casserole. Also add the chopped shallot and garlic.
Gently fry them for 3 minutes. Then add the chopped eels.
Cover the casserole, keep the heat medium and cook the eels for 5 more minutes until cooked through. Then remove the lid and let the remaining liquid reduce for another 3 minutes (you need some for later as well). Remove the eels from the pan and put them on a clean plate. Drain the cooled greens well and add them to a blender. Then add 3 tablespoons of the eel cooking liquid.