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  Added: Apr 21, 2011  •  Visited (288)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Jellied Eels
What You Need:
  • 2 - 2˝ pound eels
  • Seasoning
  • 1 quart strong fish stock
  • 1 tablespoon white wine vinegar
  • 2 onions
  • ˝ oz gelatin
  • 1 bay leaf and a little parsley
  • 1 tablespoon sherry (optional)

  • How To Cook:
    1. Clean and skin the eels and cut into pieces about 2 inches long.

    2. Put into a large pan with the fish stock, sliced onions, bay leaf, parsley, seasoning and vinegar and simmer gently for 3 - 3˝ hours, or until the fish is tender, then.

    3. Lift out into a deep pie dish.

    4. Simmer the liquor in the pan to reduce it a little, remove it from the heat and add the gelatin dissolved in a little water; when slightly cooled, add the sherry.

    5. Strain this mixture over the pieces of eel and leave to set, preferably overnight.

    AN ALTERNATIVE METHOD IS AS FOLLOWS:
    1. Clean and skin the eels, cut into pieces of equal length and pack closely into a deep dish, the pieces of fish standing upright.

    2. Into the crevices put some chopped or sliced onion and small sprigs of parsley.

    3. Fill the dish, to cover the eel, with seasoned vinegar, diluted with 1 part in 4 of water.

    4. Cover the dish securely and bake in a slow oven (300°F) for at least 3 hours.

    5. Leave to cool overnight.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » England
    Dish » Appetizers
    Main Ingredient » Fish » Eel
    Main Ingredient » Condiments » Gelatin
    Main Ingredient » Condiments » Vinegar

     





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