Eel stewed in Bockbier

  • Main course
  • 4 Persons
  • 30 min


  • Bock beer 800 grams of fresh cleaned eel (thus not fillet and/or smoked)
  • 3 coarsely sliced scallions
  • 2 preserved lemons (Moroccan store)
  • Cut the 2 dry bay leaves, 2 star anises, 2 sprigs of thyme
  • 1 teaspoon of sea salt flakes
  • 2 dl crème fraiche (French fermented double cream)
  • 40 grams of butter

1 bottle La Trappe Bockbier (7%)

More about La Trappe Bockbier (7%)


  • Cut the eel in pieces of approximately 5 cm.
  • Cook the Bockbier with the pieces of lemon, scallions, thyme, bay leaves, star anises and salt.
  • Add the pieces of eel. Seal the pot with a lid and lower the fire, simmer for about 15-20 minutes until ready. This depends on the thickness of the eel.
  • Remove the eel from the liquid and keep it warm in aluminium foil.
  • Sieve the beer and bring it to boil once more with the crème fraiche and butter.
  • Cook right through for 5 minutes and whip into a foam using a hand blender.
  • Very tasty with baby new potatoes, cooked with their skin, and a mix of fresh green peas and carrots.

Recipe from Krista Scheren