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Jellied Eel Delicious Easy Recipe.
Eel meat is quite firm with a high fat content and full-bodied, distinctive flavor. The raw flesh is gray but turns lighter when cooked, and it has a small, fine flake.
Jellied eels is a traditional English dish consists of chopped eels boiled in a fish spiced stock with malt vinegar, lemon juice, black peppercorns, onion, bay leaves and parsley that is allowed to cool and set, forming a jelly. It can be eaten hot or cold. The eel is a naturally gelatinous fish so the cooking process releases proteins, like collagen, into the liquid which solidify on cooling to form a jelly, though gelatin may be added in order to aid this process.
Eel is low in Sodium, just 51 mg. It is a good source of Phosphorus, and a very good source of Protein, Vitamin A and Vitamin B12. 100 g of raw edible food contains: Calories 184 g, Total Fat 11.6 g, Total Protein 18.4 g, Omega-3 0.58 g, Cholesterol 126 mg.
Ingredients:
- 3 pounds fresh Eel, peeled, cleaned and cut into 2-inch pieces
- 1/4 cup malt vinegar
- 1 medium-sized onion, peeled and thinly sliced
- 12 whole black peppercorns, wrapped in a cheesecloth packet and tied
- 2 small bay leaves
- 1/4 cup fresh lemon juice
- 2 tbsp. parsley, finely chopped
- 2 tsp. salt
- 2 1/2 cups water
- 2 hard-cooked eggs for garnish
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Serves/Makes: 4-6
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How to cook Jellied Eel:
- Wash the pieces of eel thoroughly under cold running water.
- Place the pieces of eel in salt water and let it soak for 5 minutes.
- Rinse well under cold running water, then place the eel in a heavy 4- to 5-quart stainless-steel or enameled saucepan.
- Add vinegar, sliced onion, peppercorns, bay leaves, salt and water, and bring to a boil over high heat.
- Reduce the heat to low, cover the pan, and simmer for 20 minutes.
- Transfer the pieces of eel to an baking dish (8x12x2-inch) With a slotted spoon, and stir the lemon juice into the cooking liquid. Discard the peppercorns.
- Then pour the entire contents of the pan over the eel, spreading the onion slices on top with a fork.
- Sprinkle evenly with the parsley, and refrigerate for at least 4 hours. When thoroughly chilled, the liquid should form a soft jelly.
- Cut eggs crosswise into 1/4-inch slices and arrange them attractively on the jelly and serve directly from the bowl.
Notes:
This Jellied Eel is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Jellied Eel serves/makes: 4-6
Main Ingredient: Eel
Preparation Method: Poached/Simmered
Cuisine: European / England
How to clean Eel:
Wash Eel thoroughly up to half an hour in cold clean water, followed by very careful scraping, may be necessary to remove final traces of slime. Gut the washed eels, taking care to slit the belly 2.5 cm or so beyond the vent in order to remove the kidney; scrub the gut cavity and wash it out carefully to remove all traces of blood from the backbone and throat, and then rinse the eels again.
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