How To Make Jellied Eels At Home
Jellied eel is a traditional dish with roots in England. It is served cold. It is really simple to make and uses simple ingredients. This dish originated in 18th-century London's…
- Prep50 min
- Cook30 min
- Total1 hr 20 min
- Serves5
- Calories12 kcal
Jellied eel is a traditional dish with roots in England. It is served cold. It is really simple to make and uses simple ingredients.
This dish originated in 18th-century London’s East End. I got 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, with simple flavors.
To make jellied eels, cut the eels diagonally into 2.5 cm lengths. Mix them with the lemon juice, bay leaves, peppercorns, cloves, and salt in a large saucepan. Add water and boil it for 20 minutes. Then add parsley and chill the mixture. Once the jelly forms, it is ready to serve.
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.
- 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 boils, reduce the heat to a gentle simmer.
- Skim off the foam or any impurities that rise to the surface during cooking for a cleaner-looking jelly.
- Let the jelly cool completely. 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. Use gluten-free bread instead of regular bread.
Storing And Reheating This Recipe
Storing
- Let the eel in jelly cool completely. Then add it to an airtight container and store the bread separately so it doesn’t become soggy; keep it in the refrigerator. Consume 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. Heat for 10-15 minutes.
- Stovetop: In a saucepan, add the eel and jelly with 2 tablespoons of water, and gently warm for 5-8 minutes. Keep checking it between now and then to prevent it from boiling, as that can cause the jelly to break down.
What To Serve With This Recipe
You can enjoy the jellied eels with pickled vegetables or steamed asparagus for a satisfying meal. You can also serve it with garlic butter mushrooms or deviled eggs for a wholesome dish.
Printable Version
Jellied Eels Recipe
- Prep50 minutes
- Cook30 minutes
- Extra
- Total1 hour 20 minutes
- Serves5
- Calories12kcal
Ingredients
- 900 g Skinned Eels
- Malt Vinegar
- 4 whole Cloves
- 3 Bay Leaves
- 8 Black Peppercorns
- 1 Lemon (zest and juice)
- 4 teaspoons Salt
- 1 small bunch of Curly Parsley
- Brown Bread and Butter
Equipment
- Saucepan
- Bowl
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 the other side and cut the fillet in a clean sweep. Repeat on 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 a boil for about 20 minutes.
- Now, put the mixture in the bowl and cool it. After 10 minutes, stir in the parsley and chill until the mixture sets.
- Once the mixture is set and the jelly has formed, it is ready to serve.
Recipe notes
Nutrition
per serving- 12kcalCalories
- 0.3gCarbs
- 3gProtein
- 0.1gFat
- 0.1gFibre
- 0.01gSugar
- 278mgSodium
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FAQs About the Jellied Eels
Why didn’t my jelly set?
The jelly is made from eel skin, bones, and connective tissue. Too much cooking liquid or too little gelatin results in a softer jelly.
How do I know when the eel is properly cooked?
When the eel turns tender and opaque, and the flesh separates easily with a fork, it’s cooked.
How can I get a clearer jelly?
Keep the cooking liquid at a gentle simmer rather than a rolling boil, and skim off any foam. Also, strain the liquid through a fine mesh sieve before chilling.
Why is the jelly too soft?
If the jelly is soft, you added too much water or not enough gelatin-rich skin/bones. Refrigerate it for several hours before checking the final texture.
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How To Make Shell Steak At Home
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Conclusion
The Jellied Eels are a traditional English dish that is mildly salty and slightly fishy in flavor. Prepare the dish by boiling eels until tender, then letting the cooking liquor cool into a natural jelly. Now you can prepare this nutritious and easy snack for a casual evening and enjoy it with your family.
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Agrita Chhibber Editor
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