Authentic Belgian Grilled Eel with Fresh Herb Butter

Introduction

There are few dishes that capture the rustic elegance of Belgian cuisine quite like grilled eel. Traditionally known as 'Paling in 't Groen' when served in a stew, this grilled variation brings a sophisticated twist to the classic river fish, perfectly suited for the high-heat searing capabilities of your Arteflame grill. The intense heat of the plancha creates a beautifully caramelized, crispy skin while keeping the rich, fatty meat underneath incredibly tender and moist. It is a culinary experience that bridges the gap between refined dining and primal outdoor cooking.

The secret to this dish lies in the herb butter, a vibrant medley of sorrel, chervil, parsley, and other fresh greens that melts into the hot eel, creating an instant, aromatic sauce. Whether you are a seafood aficionado or an adventurous griller looking to expand your repertoire beyond steaks and burgers, this recipe offers a unique flavor profile that is both earthy and refreshing. It is a dish that demands attention, perfect for a summer evening dinner party where the food is the centerpiece of the conversation.

Ingredients

The Eel

• 2 lbs (approx. 1 kg) fresh river eel, skinned and cleaned
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper

The Herb Butter

• 1/2 cup unsalted butter, softened to room temperature
• 1 tbsp fresh lemon juice
• 2 tbsp fresh sorrel, finely chopped
• 2 tbsp fresh chervil, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh watercress, finely chopped
• 1 small shallot, minced
• 1 clove garlic, minced or grated
• Zest of 1 lemon

Instructions

Step 1: Prepare the Herb Butter

1. In a medium mixing bowl, combine the softened butter with the minced shallot, garlic, and lemon juice.
2. Fold in the chopped sorrel, chervil, parsley, watercress, and lemon zest.
3. Mix until the herbs are evenly distributed throughout the butter.
4. Season with a pinch of salt and pepper to taste. Roll the butter into a log using parchment paper or simply set it aside in a bowl at room temperature so it is ready to melt over the fish.

Step 2: Prepare the Eel

1. Ensure the eel is thoroughly cleaned. Cut the eel into segments approximately 2 to 3 inches long.
2. Pat the segments dry with a paper towel. Removing excess moisture is crucial for achieving a good sear on the Arteflame cooktop.
3. Brush the eel segments lightly with olive oil and season generously with sea salt and black pepper on all sides.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal or wood. Allow the grill to heat up until the center grate is hot and the outer flat cooktop reaches a medium-high searing temperature.
2. Pour a small amount of cooking oil onto the flat steel cooktop where you intend to grill the fish to prevent sticking and aid in browning.

Step 4: Grill the Eel

1. Place the eel segments onto the hot flat cooktop. You want to hear a distinct sizzle immediately.
2. Grill for about 3 to 4 minutes per side. The exterior should turn golden brown and crispy, while the meat should start to pull away slightly from the center bone.
3. Use tongs to rotate the pieces, ensuring all sides get an even sear. Move the eel further from the center fire if it begins to brown too quickly before cooking through.

Step 5: Finish and Serve

1. Just before removing the eel from the grill, place a dollop of the herb butter on top of each segment.
2. Allow the butter to melt over the hot fish for 30 seconds, mingling with the cooking juices.
3. Remove the eel from the grill and plate immediately, pouring any remaining melted butter from the cooktop over the dish.

Tips

Cooking eel requires a bit of knowledge to ensure the best texture. Eel is a fatty fish, which makes it forgiving on the grill, but it needs to be cooked thoroughly to break down the collagen and ensure the texture is pleasant, not rubbery. Unlike tuna or salmon which can be served rare, eel should be cooked until the meat easily flakes off the central bone. When sourcing your ingredients, try to find wild-caught eel if possible, or sustainably farmed varieties. The freshness of the herbs is equally important; dried herbs will not provide the bright, grassy flavor profile required to cut through the richness of the eel.

Additionally, temperature management on the Arteflame is key. Start searing near the center for that appetizing crust, but don't be afraid to move the pieces to the cooler outer edge of the ring to finish cooking gently. This ensures the inside is tender without burning the delicate skin. If you cannot find chervil or sorrel, you can substitute with extra parsley, tarragon, or even spinach with a splash more lemon juice to mimic the acidity.

Variations

While the classic herb butter is traditional, grilled eel is a versatile canvas for various flavor profiles. You can easily adapt this recipe to suit different palates or to utilize whatever fresh ingredients you have in your garden. Here are a few ways to twist the classic Belgian recipe:

• Smoked Paprika & Garlic: Swap the green herbs for smoked paprika, cayenne pepper, and roasted garlic butter for a spicy, smoky Spanish twist.
• Asian Glaze: Omit the herb butter and baste the eel in the final minutes with a mixture of soy sauce, ginger, brown sugar, and sesame oil.
• Creamy Green Sauce: Instead of a compound butter, melt the butter with heavy cream and the herbs in a small cast-iron skillet directly on the Arteflame to create a rich dipping sauce (closer to the traditional stew).
• Citrus Explosion: Incorporate orange and lime zest along with the lemon for a citrus-forward butter that cuts through the fat even more effectively.
• Bacon Wrapped: Wrap each segment of eel in a thin slice of prosciutto or bacon before grilling for an extra layer of savory crunch.

Best pairings

Belgian grilled eel is a rich and savory dish, so it requires sides and beverages that can stand up to its intensity or cleanse the palate. The most classic accompaniment is, without a doubt, a serving of fresh, double-fried Belgian frites (fries) with mayonnaise. The crispiness of the potatoes complements the texture of the eel perfectly. Alternatively, a rustic loaf of crusty bread is essential for mopping up the melted herb butter left on the plate.

For beverages, look no further than Belgian beer. A crisp, dry Saison or a wheat beer (Witbier) offers the perfect acidity and carbonation to balance the fatty nature of the eel. If you prefer wine, a dry, mineral-forward white wine like a Sancerre, Chablis, or a dry Riesling pairs beautifully with the green herbs and the richness of the fish. Avoid heavy red wines, as the tannins will clash with the delicate iron-rich flavor of the seafood.

Conclusion

Grilling eel on the Arteflame is more than just cooking dinner; it is an homage to traditional Belgian gastronomy brought to life with modern outdoor cooking techniques. The combination of the smoky, charred exterior and the succulent, tender meat creates a texture that is difficult to replicate with any other cooking method. When topped with the bright, zesty fresh herb butter, the dish transforms into a gourmet meal that feels both luxurious and grounded.

We encourage you to try this recipe for your next gathering. It is a fantastic conversation starter and a delicious departure from standard barbecue fare. Once you master the art of grilling eel, you will find yourself returning to this recipe whenever you want to impress guests with something truly special. Gather your ingredients, light up the grill, and enjoy the authentic taste of Belgium in your own backyard.