Anguille au vert (Paling in 't groen)

Instructions

1. In a large pot, bring the water to a boil with the vinegar, studded onion, carrot, leek and bouquet garni, then simmer for 10 minutes.
2. Add the eel pieces, salt and pepper, then poach at a gentle simmer for 15 minutes, without letting it boil hard.
3. Carefully lift out the eel pieces with a slotted spoon and keep them warm. Strain the broth and keep 50 cl.
4. Finely blend the herbs with a little broth to make a green purée.
5. In a saucepan, melt the butter, add the flour and cook for 2 minutes without browning. Gradually pour in the strained broth while whisking until smooth.
6. Off the heat, stir in the green purée, then the beaten egg yolks mixed with the cream, stirring without letting it boil.
7. Season with lemon juice, salt, pepper and nutmeg, then return the eel pieces to the sauce and reheat for 5 minutes over very low heat.
8. Serve hot with potatoes boiled in water.