Jellied eel is a traditional dish that has its roots in England. It is served cold. It is really simple to make and has simple ingredients too.
This dish originated in the 18th century in the East End of London. I had a chance to try this dish when I visited a seafood restaurant in London. I have always been a fan of traditional recipes, and this recipe caught my eye. It was savory, and the flavors were simple.
Jellied eels can be prepared by cutting the eels diagonally into lengths of around 2.5 cm. Mix it with the lemon juice, bay leaves, peppercorn, cloves, and salt in a large saucepan. Add water and boil it for 20 minutes. Then, add parsley and chill it in the mixture. When the jelly is formed, it is ready to be served.
This was just a quick overview of the recipe. Check out the full recipe below.
Expert Tips That I Recommend
- Always pick fresh eel for the recipe. Make sure the eel has firm flesh and a clean, mild smell.
- You need to keep the knife close to the bones. It helps you remove the maximum amount of meat while keeping the fillet intact.
- Avoid boiling too much. Once the water reaches a boil, reduce the heat to a gentle simmer.
- Make sure you skim off the foam or any impurities that rise to the surface during the cooking process to get a cleaner-looking jelly.
- Give the jelly enough time to cool down completely. Make sure you let it set completely.
Recipe Variation for Different Diets
- Keto Version: Instead of malt vinegar, add apple cider vinegar; replace brown bread with keto bread with almond flour.
- Gluten-Free Version: Use apple cider vinegar instead of malt vinegar; replace regular butter with gluten-free butter. Make sure you use gluten-free bread instead of regular bread.
Storing And Reheating This Recipe
Storing
- Allow the eel in jelly to cool down completely. Then add it to an airtight container and store the bread separately so that it does not become soggy, then keep it in the refrigerator. Make sure you consume it within 2-3 days.
- If the jelly develops an unusual smell, appearance, or texture, then discard it.
Reheating
- Oven: First preheat the oven to 160 degrees C. Then add the eel and jelly to an oven-safe dish and cover it tightly with foil. Now heat it well for 10-15 minutes.
- Stovetop: Take a saucepan, add eel and jelly with two tablespoons of water, and gently warm for 5-8 minutes. But you need to keep checking in between to prevent it from boiling, as it can cause the jelly to break down.Â
What To Serve With This Recipe
The Jellied Eels can be enjoyed with pickled vegetables or steamed asparagus, making it a satisfying meal. You can also serve it with garlic butter mushrooms or some deviled eggs, making it a wholesome preparation.
Printable Version
Jellied Eels Recipe
Ingredients
Equipment
Method
- First, you need to prepare the eel. Using a sharp knife, cut the skin of the eel from the back of the head. Then, using fish pliers, pull away 2.5 cm of its skin.
- After skinning, lay the eel on the chopping board and cut off the head. Make a cut on the backbone, just above the lines of bones.
- Now, cut away the fillet. Keep the knife close to the bones.
- When the knife is close to the bones, hold the eel from another side and cut the fillet in a clean sweep. Repeat the same for the other side.
- Now cut the fillet into pieces of around 2.5cm in length diagonally.
- Then, take a large saucepan and add pieces with the ingredients, i.e., lemon juice, bay leaves, peppercorn, cloves, and salt.
- Pour cold water into the saucepan and bring this mixture to boil for about 20 minutes.
- Now, put the mixture in the bowl and cool it. After 10 minutes, stir it after adding parsley and chill it until the mixture is set.
- After the mixture is set and jelly is formed, it is ready to be served.
Tried this recipe?
Let us know how it was!FAQs About the Jellied Eels
Why didn’t my jelly set?
The jelly is a preparation made from eel’s skin, bones, and connective tissue. When you add too much cooking liquid or insufficient gelatin, it results in a softer jelly.
How do I know when the eel is properly cooked?
When the eel turns tender and opaque, and if the flesh separates easily with a fork, it means the eel is cooked.
How can I get a clearer jelly?
You need to keep the cooking liquid at a gentle simmer rather than a rolling boil, and skim off any foam formation. Also, strain the liquid through a fine mesh sieve before chilling.Â
Why is the jelly too soft?
If the jelly is soft, it is because you added too much water or insufficient gelatin-rich skin/bones. You need to refrigerate it for several hours before checking the final texture.
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Conclusion
The Jellied Eels are a traditional English dish that is mildly salty and slightly fishy in flavor. The dish is prepared by boiling eels until they are tender, then letting the cooking liquor cool into a natural jelly formation. Now you can prepare this nutritious and easy snack for a casual evening and enjoy it with your family.
