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Authentic Flemish Eel Casserole: Traditional Belgian Recipe for 6

Ingredients for 6 people
  • 2 kg eels
  • 50 cl dark beer
  • 2 slices smoked breast
  • 20 cl veal stock
  • 60 g butter
  • 60 g flour
  • 20 cl sunflower oil
  • 10 small onions
  • 20 small button mushrooms
  • 1 clove garlic
  • 1 bay leaf
  • 1 sprig thyme
  • 1 bunch parsley
  • 1 pinch nutmeg
  • Salt and ground pepper
Preparation
  1. Have your fishmonger skin and trim the eels, then cut into 5 cm sections.
  2. Cut the smoked breast into lardons.
  3. Heat the sunflower oil in a sauté pan. Place 50 g flour on a plate and lightly roll the eel sections in it.
  4. Fry the eels until golden brown, then drain.
  5. In a casserole dish, melt 30 g butter over medium heat. Brown the onions and lardons for 10 minutes.
  6. Add stemmed and washed mushrooms; cook 5 more minutes.
  7. Add the eels to the casserole.
  8. Moisten with beer (reserve 2 spoonfuls) and veal stock. Boil 5 minutes.
  9. Add thyme, bay leaf, parsley stalks tied in a bouquet, and peeled crushed garlic.
  10. Season with salt, pepper, and grated nutmeg.
  11. Simmer 15 minutes. Drain eels and keep warm. Remove bouquet.
  12. Make beurre manié: mix 30 g butter with 10 g flour. Thin with reserved beer; stir to avoid lumps.
  13. Pour into sauce; thicken while stirring.
  14. Return eels to sauce. Sprinkle with chopped parsley.
  15. Serve with mashed potatoes.
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