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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

What is Jellied Eels?

A traditional East London dish of tender chopped eel simmered in a spiced broth, then chilled until encased in savory natural jelly. This reference files it under British appetizer: made on the stovetop, rated medium and about 40 minutes start to finish.

What internal temperature should Jellied Eels reach?

For Jellied Eels, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

Is there a substitute for gelatin in Jellied Eels?

The entry for Jellied Eels calls for 2 tsp unflavored gelatin powder. In its place: Agar powder sets at about a third of the volume and gives a firmer, less wobbly set. Boil it briefly to activate it.

Is Jellied Eels low-carb?

A serving of Jellied Eels carries 0 g of carbohydrate. Against a strict 20 g keto day that is 0 percent of the budget; against a moderate 100 g low-carb day it is 0 percent.

How do I store and reheat Jellied Eels?

Refrigerate what is left of Jellied Eels within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.