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 Eel 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.
The Jellied Eel is an affordable dish. This recipe is delicious, simple, and easy to cook.
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 1 inch 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.
This recipe for Jellied Eel serves/makes: 4 - 6 servings
The Jellied Eel recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.Main Ingredient: Eel (more Eel recipes)