eel in green sauce

Clean up the spinach and fresh herbs. Fry the chopped shallots with the crushed garlic in butter. Add the eel slices and fry. Add white wine, dried marjoram and fish stock and leave to simmer without a lid for at least 20 minutes until the eel is cooked. Blanch the fresh herbs and spinach. Cool under running cold water. Remove the eel from the pan and set aside, covered. Add the blanched herbs and spinach to the cooking liquid. Mix briefly with the hand mixer until all the fibres are broken up. Let it boil for a while. If desired, you can bind the sauce with some flour dissolved in water. Season with pepper and salt. Add the eel, mix and bring to temperature. Serve with fries or baked potatoes.