Jellied Eels

Name: Jellied Eels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 lbs fresh eel, sliced; 3 cups water; 2 tbsp lemon juice; 2 tsp unflavored gelatin powder; 2 bay leaves; 1 tsp black peppercorns, crushed; 1 tsp fine sea salt

A traditional East London dish of tender chopped eel simmered in a spiced broth, then chilled until encased in savory natural jelly.

40 minMediumServes 4210 cal/serving

BritishAppetizerStovetopPescatarianLow CarbKetoHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumAlcohol-FreeCorn-Free

Ingredients

1.5 lbs fresh eel, sliced
3 cups water
2 tbsp lemon juice
2 tsp unflavored gelatin powder
2 bay leaves
1 tsp black peppercorns, crushed
1 tsp fine sea salt

Instructions

1

Place 1.5 lbs sliced fresh eel, 3 cups water, 2 tbsp lemon juice, 2 bay leaves, 1 tsp crushed black peppercorns, and 1 tsp fine sea salt into a pot over medium heat.
2

Bring liquid to a gentle simmer, cover, and cook for 20 minutes until the eel reaches an internal temperature of 145F.
3

Bloom 2 tsp unflavored gelatin powder in two tablespoons of cold water for 5 minutes.
4

Strain hot cooking liquid into a bowl, discard bay leaves and black peppercorns, and stir in bloomed unflavored gelatin powder.
5

Divide cooked fresh eel into small bowls, pour broth over top, and refrigerate for 4 hours until firmly set.

Questions

How long does Jellied Eels keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Jellied Eels?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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