British
Jellied Eels
A traditional East London dish of fresh eel gently simmered with vinegar, parsley, and warm spices, then chilled in its own natural jelly. Serve it cold with plenty of white pepper and a splash of malt vinegar.
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Ingredients
- fresh eel, cleaned, skin on, cut into 5 cm pieces500g
- cold water600ml
- malt vinegar2 tbsp
- flat-leaf parsley stalks6
- bay leaf1
- black peppercorns1 tsp
- white peppercorns1/2 tsp
- mace blade1 small piece
- sea salt1 tsp
- chopped flat-leaf parsley1 tbsp
- ground white pepper, to serve1/2 tsp
- extra malt vinegar, to serve2 tbsp
Method
- Rinse the eel pieces briefly under cold running water, then pat them dry; keep the skin and bones intact, as they provide the natural gelatine.
- Put the eel pieces in a small saucepan with the cold water, malt vinegar, parsley stalks, bay leaf, peppercorns, mace, and sea salt.
- Bring slowly to a bare simmer, skimming off any foam that rises to keep the liquor clear.
- Simmer gently for 20 to 25 minutes, until the eel is just tender and the liquor feels slightly sticky between your fingers.
- Lift the eel pieces into two small bowls or deep dishes, keeping the pieces whole and bone-in in the traditional style.
- Strain the cooking liquor through a fine sieve or muslin into a clean pan, discarding the spices and parsley stalks.
- Boil the strained liquor for 5 minutes, or until reduced to about 300ml, then stir in the chopped parsley.
- Taste the liquor and adjust with a little more salt or malt vinegar if needed; it should be savoury, lightly sharp, and peppery.
- Pour the hot liquor over the eel pieces, making sure they are just covered.
- Cool to room temperature, then cover and refrigerate overnight until the liquor sets into a soft jelly.
- Serve cold, sprinkled with ground white pepper and a dash of malt vinegar.
Common questions
Can I substitute another fish if I can’t get eel?
Not really for an authentic result, because eel’s skin and bones create the natural jelly. If you must substitute, use a rich, oily fish stock and expect a looser set and a different flavour.
How long should I simmer jellied eels so they stay tender?
Simmer very gently for 20 to 25 minutes, just until the eel is tender. A hard boil will toughen the flesh and cloud the liquor, so keep it at a bare simmer and skim as needed.
What are the most common mistakes when making jellied eels?
Overboiling, under-salting the liquor, and not reducing the strained broth enough are the biggest issues. Also avoid removing the skin or bones, since they provide the gelatine that helps the dish set.
How should I store jellied eels, and how long do they keep?
Cool them quickly, cover, and refrigerate once set. They’re best eaten within 2 days. Keep them chilled until serving, and do not leave them at room temperature for long because the jelly softens and spoils faster.
What is the best way to serve jellied eels?
Serve them cold or just lightly chilled in their set liquor, with chopped parsley and plenty of extra malt vinegar. White pepper is traditional, and crusty bread or pickled onions make a good accompaniment.