Jellied Eels (Easy Recipe)

Hello foodies!

I am thrilled to introduce you to one of my all-time favorite recipes, jellied eels.

This traditional British dish may not be for everyone, but I guarantee that the unique combination of flavors will leave you pleasantly surprised.

Don’t be intimidated by the preparation process – I’ll guide you through step by step, and I promise it’s worth the effort.

Let’s dive in!

5 Reasons You’ll Love This Jellied Eels Recipe

1. Uniqueness: Jellied eels is a traditional British delicacy that has been enjoyed for generations. It’s a dish that tells the story of a particular place and its culture.
2. Health Benefits: Eels are a healthy seafood option, containing omega-3 fatty acids, vitamin A, and minerals like zinc and iron.
3. Versatility: This recipe can be served as a traditional main course, appetizer, or even as a brunch food paired with brown bread and butter!
4. Economical: Eels are relatively inexpensive and easy to find, making this an affordable dish to prepare.
5. Challenge: Preparing a traditional dish like this can be a fun culinary challenge that will impress your guests and broaden your culinary skills.

Essential Equipment

• Saucepan: a medium to large saucepan will be used to boil the eel broth
• Bowl: a large bowl is necessary to set the jellied eels mixture
• Sharp Knife: You’ll need a sharp knife to skin and fillet the eels.

Ingredients You’ll Need

• Skinned Eels (900g): This is the star of the dish.
• Malt Vinegar: Malt vinegar is the acid used in creating the jellied broth.
• Cloves (4 whole): Flavorful sweet spices.
• Bay Leaves (3): These aromatic leaves are used in the eel broth.
• Black Peppercorns (8): Peppercorns add a spicy kick to the broth.
• Salt (4 tsp): Balanced seasoning is key to getting the perfect flavors in your recipe.
• Lemon (zest and juice): Lemon adds a fresh citrus aroma to the broth and provides the perfect balance to the fishy flavor.
• Curly Parsley (1 small bunch): Adding curly parsley acts as a garnish for the jellied eels.
• Freshly ground White Pepper: White pepper adds a little heat and is used as a final seasoning.
• Brown Bread and Butter: Served as an accompaniment, brown bread and butter are perfect to soak up that jellied broth.

How To Make Jellied Eels

1. Prepping the eels: Using a sharp knife, cut the skin of the eel from the back of the head, and then, using fish pliers, pull away 2.5cm 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.
2. Preparing the broth: Take a large saucepan and add the pieces of eel, lemon juice, bay leaves, peppercorn, cloves, and salt. Pour cold water into the saucepan and bring this mixture to boil for about 20 minutes.
3. Cooling the broth mixture: 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.
4. Serving: Once the jelly is formed, jellied eels are ready to be served. Take the serving dish, scoop out the jelly carefully and place it on the plate with the pieces of eels. Garnish with freshly chopped parsley and serve with brown bread and butter.

5 Expert Tips and Tricks

• Ensure the eels are fresh and have been skinned properly.
• Add just the right amount of vinegar to the broth, not too much or too little.
• Use a lot of fresh parsley to add an appealing color and aroma to the dish.
• Chill the mixture for a long enough time for the broth to set properly.
• Pour some extra vinegar on top when serving to elevate the flavors.

Uses For Jellied Eels

• As a base for seafood salads and appetizers.
• The leftover eel meat can be used to make fish cakes, pates, or seafood soups.
• Chopped jellied eel can be used as a sandwich spread or as a filling for savory crepes.
• An accompaniment to a traditional brunch, served with crusty bread and butter.
• Jellied eels can be served as a main course for a fancy dinner party.

Recipe Variations

• Spicy Jellied Eels: Add some red chili flakes to the broth for an added kick.
• Smoked Eel Jellies: Smoke the eels before preparing the broth to get a smoky flavor.
• Eel Terrine: Add some cream to the broth mixture and bake it in a loaf pan to create an elegant eel terrine.
• Eel and Potato Salad: Chop the jellied eels and add them to a potato salad for added flavor and protein.
• Eel Mousse: Use a hand blender to make the broth mixture into a smooth paste and add some heavy cream to make it into a mousse.

Substitutions

• Eel Fish: If eels are unavailable, use any fish that has a meaty flesh.
• Sherry Vinegar: Use sherry vinegar instead of malt vinegar to make the broth.
• Vegetarian Substitute: Use vegetable broth and agar-agar instead of eels and gelatin.

Storing, Freezing, and Reheating

• Storing: Store jellied eels in an airtight container in the fridge for up to 3 days.
• Freezing: wrap the jellied eels tightly in plastic wrap and freezer paper and store in the freezer for up to 2 months.
• Reheating: Gently heat the jellied eels in a saucepan or microwave for a few seconds before serving.