Anguilles+au+vert

=anguilles au vert=

Brussels
When traveling in Europe, one expects to find unique and unusual items to dine on—but, really, how different can the food be? You would be surprised. One such dish is anguilles au vert (in French) or palinig in ‘t goen (in Flemish). It is a traditional Flemish dish that is mostly homemade. Palinig in ‘t goen has orgins along the River Schuldt in Belguim. With its orgins being along a river, one would probably assume that this is some sort of fish dish. And that is partially correct. Translated into English, palinig in ‘t goen means eel in green sauce, the main ingredient being freshwater eel. It is hard to get more exotic than that!

Eels in green sauce can be found already made but uncooked at open markets and at some restaurants already prepared. To prepare it, the eel would need to be beheaded, gutted and have its skin removed. It is then cooked with a mixture of herbs, including stinging nettles and dragon’s wort, until the eel turns white and it about to fall off the bone. The green color of the sauce comes from the herbs and to make that even brighter, some people add spinach to the dish. Fans of the dish say it tastes just like…chicken.

If you plan to try authentic palinig in ‘t goen, be prepared to spend a good amount of money. Because of pollution, the river eels are rare and unhealthy, as are the fat farm eels. Restaurants have taken to importing eels, which is pricey. One recommended place to try them at is the Belga Queen in Brussels.