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Jellied eels

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by: Jersey Cook






Jellied eels is a traditional English dish that originated in the 18th century, primarily in London's East End. The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It can be eaten hot or cold.




ingredients

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serves: 4-6

2 lb (900 g) skinned eels

1 Pared zest and juice of lemon

3 leaves bay

4 whole cloves

8 black peppercorns

4 teaspoons salt

1 small bunch of curly parsley (chopped)

Good malt vinegar

Freshly ground white pepper

Brown bread and butter, for serving

Nutrition Facts
Jellied eels

Servings Per Recipe: 4

Amount per Serving

Calories: 453

  • Total Fat: 27.8 g
  •     Saturated Fat: 5.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 287.8 mg
  • Sodium: 2562.3 mg
  • Total Carbs: 7.2 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 0.8 g
  • Protein: 42.9 g
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preparation

6acb7c10cdcae5473adc124cfc78b71de4e80821.jpg 1.  Cut through the skin around the back of the head with a small, sharp knife.

2.  Using fish pliers, pull away about 1 inch (2.5 cm) of skin from all the way around the head.

3.  Hang the eel up by the head, with a meat hook or a piece of string, from something very secure and with plenty of room in which to work. Using a second pair of pliers, grab hold of some skin on either side of the eel and start to pull it away.

4.  As soon as the skin starts to come away more cleanly, firmly and steadily pull it down toward the tail. As you near the tail it will start to get a little harder, but just give it a vigorous final tug and it will come away completely, over the tail.

5.  To fillet the eel, lay it on a chopping board and cut off the head. Using a sharp, thin-bladed, flexible knife, make a shallow cut along the backbone of the fish, just above the line of bones. Start to cut away the fillet, keeping the blade of the knife as close to the bones as you can.

6.  As soon as you can get the whole blade of the knife under the fillet, rest your other hand on top of the fish and cut the fillet away in one clean sweep, down toward the tail. Turn the eel over and repeat on the other side.

7.  Cut the eel fillet diagonally into pieces that are 1 inch (2.5 cm) wide.

8.  Put the pieces of eel into a large saucepan with the lemon zest, juice, bay leaves, cloves, peppercorns, and salt. Add enough cold water just to cover, then bring to a boil and simmer for 20 minutes.

9.  Transfer the eels and their cooking liquid to a bowl and let cool.

10.  Stir in the chopped parsley, then divide the mixture among four to six small pots. Cover and chill until the cooking liquid has set. Serve with the vinegar, pepper, and bread and butter.

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