Jellied Eels
Tender rounds of fresh eel gently simmered in a fragrant, spiced stock, then chilled until suspended in savoury, glistening jelly.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Large saucepan
- •Slotted spoon
- •Fine sieve
- •Shallow ceramic dish
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 11
- carbs
- 1 g
- fibre
- 0 g
- protein
- 26 g
- calories
- 210 kcal
Instructions
- 1
Wash the sliced eel pieces thoroughly in cold water and pat dry.
- 2
Place the eel rounds into a large saucepan in a compact layer.
- 3
Add the fish stock, bay leaves, peppercorns, allspice, lemon juice, parsley stalks, and salt.
- 4
Bring the liquid gently to a simmer over medium heat on the hob.
- 5
Reduce the heat to low and simmer gently for twenty minutes until tender.
- 6
Use a slotted spoon to transfer the cooked eel into a shallow dish.
- 7
Whisk the gelatine into the hot cooking liquid until completely dissolved.
- 8
Strain the broth through a fine sieve directly over the warm eel.
- 9
Allow the dish to cool to room temperature on the counter.
- 10
Chill in the fridge for at least four hours until firmly set.
Chef's tips
Modern farmed eels contain less natural collagen than mature wild eels, so a sachet of gelatine guarantees a firm, sliceable set. Skim any white froth from the stock as it simmers to keep your final jelly sparkling and clear.
Ingredient substitutions
- powdered gelatine → agar-agar powder (4g boiled with stock)
- chilli vinegar → traditional brown malt vinegar
Storage
Keep covered in the fridge for up to three days.
Reheating
Jellied eels must be eaten cold straight from the fridge; do not reheat as the jelly will melt.
Common mistakes to avoid
- •Boiling the eel vigorously, which causes the delicate white flesh to flake apart.
- •Skipping the fine sieve, leaving whole spices and sediment trapped in the jelly.
- •Serving before the jelly has fully set firm in the refrigerator.
Serving suggestions
Cooked Jellied Eels?
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