European
European - British - Seafood
Jellied Eels
Chef's Menu Description
Historic London East End working-class delicacy: chopped freshwater eels simmered in spiced court bouillon with bay leaves and lemon, cooled so the rich natural gelatin forms a savoury, delicate jelly.
Ingredients
- • 500g fresh freshwater eels, cleaned and chopped into 3cm rounds
- • 600ml water or light fish stock
- • 1 dried bay leaf
- • 4 whole allspice berries and 4 white peppercorns
- • Juice of 1/2 lemon and 1/2 tsp sea salt
- • 1 gelatin leaf (optional, to guarantee firm set)
- • Chili vinegar and white pepper for serving
Preparation Steps
1
Phase 1
Wash chopped eel rounds thoroughly in cold salted water and drain.
2
Phase 2
Place eel pieces in a saucepan with water, bay leaf, allspice, peppercorns, lemon juice, and salt. Bring to a gentle simmer for 15-20 minutes until eel is tender.
3
Phase 3
Transfer cooked eel rounds into a shallow dish. Strain cooking broth through a fine sieve (dissolving optional soaked gelatin leaf into it).
4
Phase 4
Pour clear spiced broth over eel rounds to submerge. Refrigerate for 4 hours until firmly jellied. Serve cold with a splash of chili vinegar.