Traditional English Jellied Eel Recipe

Ingredients

  • 1 kg fresh eels
  • 1.5 liters of water
  • 2 bay leaves
  • 10 black peppercorns
  • 4 cloves
  • 1 large onion, halved
  • 2 cloves of garlic, crushed
  • 2 lemons, zested and juiced
  • 25 g of gelatin
  • Salt to taste
  • Fresh parsley for garnish

Steps and instructions

  1. Clean the eels, removing the head and the innards. Cut into pieces about 5 cm long.
  2. In a large pot, add the eel pieces, water, bay leaves, peppercorns, cloves, onion, garlic, and lemon zest. Bring to a boil then lower the heat and simmer for about 2 hours.
  3. Strain the broth into a separate pot, but keep the eel pieces. Discard the other solids.
  4. Soak the gelatin in cold water for about 5 minutes, then squeeze out the excess water.
  5. Return the broth to the heat and add the gelatin. Stir until it dissolves completely.
  6. Add the lemon juice and salt to taste. Let it simmer for a few more minutes.
  7. Arrange the eel pieces in a terrine or a similar dish, then pour the broth over them, making sure they are completely covered.
  8. Allow the dish to cool at room temperature, then place it in the refrigerator for at least 6 hours, or until the jelly is set.
  9. Serve chilled, garnished with fresh parsley.

Tools for making

  • Cutting board - A sturdy surface for cleaning and cutting the eels.
  • Knife - A sharp knife for cleaning and cutting the eels.
  • Large pot - A pot large enough to boil the eel pieces and make the broth.
  • Strainer - A strainer to separate the broth from solids.
  • Separate pot - A pot to transfer the strained broth.
  • Gelatin - Gelatin to help set the jelly.
  • Terrine or similar dish - A dish to arrange the eel pieces and pour the broth.
  • Refrigerator - A refrigerator to chill and set the jellied eel.
  • Serving dish - A dish to serve the jellied eel, garnished with fresh parsley.

Recipe variations

  • Use different herbs and spices in the broth, such as thyme, rosemary, or coriander seeds, to add more flavor.
  • Add some chopped vegetables, like carrots, celery, or leeks, to the broth for added texture and taste.
  • Experiment with different types of vinegar, like malt vinegar or apple cider vinegar, to give a tangy twist to the dish.
  • For a spicier version, add chili flakes or a small chopped chili pepper to the broth.
  • Instead of using gelatin, try using agar-agar for a vegetarian or vegan-friendly version of jellied eel.
  • Serve the jellied eel on toasted bread or crackers for a delicious appetizer.
  • Add some finely chopped pickles or capers to the jelly mixture for added tanginess.
  • Instead of eels, use another type of firm fish, such as trout or mackerel, for a different flavor profile.
  • For a more traditional presentation, serve the jellied eel with a side of mashed potatoes and mushy peas.
  • Create a twist by adding a splash of white wine or dry sherry to the broth for a more complex flavor.

Recipe overview

Jellied Eel is a traditional English dish that originated in the 18th century, mainly in the East End of London. This recipe is perfect for adventurous eaters who appreciate unique textures and flavors. The dish involves tender pieces of eel simmered in a richly flavored broth, which is then turned into a jelly using gelatin. The result is a savory, gelatinous dish that can be enjoyed cold, making it a refreshing option for warm weather. While it might be a little outside of the ordinary, once you try this classic dish, its delicate and distinctive flavors will have you coming back for more. With a little bit of patience and preparation, you can recreate this traditional culinary gem right at home.

Common questions

  1. Can I use frozen eels instead of fresh ones?
    Yes, you can use frozen eels for this recipe. Thaw them before cleaning and cutting into pieces.
  2. How long does it take to cook the eels?
    Simmer the eel pieces in the broth for about 2 hours until they are tender.
  3. Can I use powdered gelatin instead of gelatin sheets?
    Yes, you can use powdered gelatin as a substitute. Follow the instructions on the package for the appropriate amount to use.
  4. Can I add other spices or herbs to the broth?
    Certainly! Feel free to customize the flavors by adding your favorite spices or herbs to the broth during the simmering process.
  5. How long should I chill the jellied eel before serving?
    Allow the dish to cool at room temperature, then refrigerate for at least 6 hours, or until the jelly is set.
  6. Can I serve jellied eel as a cold appetizer?
    Yes, jellied eel is traditionally served as a cold appetizer.

Serving dishes and utensils

Origin stories

Jellied eel is a quintessentially British dish, particularly associated with the East End of London. The tradition of eating eels in London goes back centuries, as eels were one of the few fish that could survive in the heavily polluted Thames. They became a staple food for the city's poor, and jellied eel shops were a common sight in the East End. In the 18th century, eel, pie, and mash shops started selling jellied eels as a side dish. It was an affordable, nutritious meal that fed the working classes. Today, the dish is a symbol of London's culinary history and is still enjoyed by many, evoking a sense of nostalgia. Despite the dwindling number of traditional jellied eel shops, it remains a beloved dish that represents the resilience and resourcefulness of Londoners.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.