📝 About This Recipe
Transport yourself to the historic stalls of London’s East End with this quintessential seafood delicacy. Fresh, succulent river eels are poached in a fragrant, spiced liquor that sets into a crystal-clear, savory jelly as it cools. It is a nostalgic masterpiece of British street food, offering a clean, oceanic flavor profile balanced by the bright zing of malt vinegar and white pepper.
🥗 Ingredients
Main Ingredients
- 2 lbs Freshwater Eel (cleaned, skinned, and cut into 1-inch chunks)
- 500 ml Fish Stock (high quality or homemade)
- 300 ml Cold Water (to supplement the stock)
Aromatics and Spices
- 1/2 Lemon (juice and zest)
- 3 pieces Bay Leaves (dried)
- 10 pieces Whole Black Peppercorns (lightly crushed)
- 1 teaspoon Ground White Pepper (for that authentic heat)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1 bunch Fresh Parsley (finely chopped)
- 2 tablespoons Malt Vinegar (plus extra for serving)
The Setting Agent
- 3 teaspoons Gelatin Powder (unflavored; helps the natural eel collagen set firmly)
👨🍳 Instructions
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1
Begin by rinsing your prepared eel chunks under cold running water to ensure they are perfectly clean. Pat them dry with paper towels.
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2
In a large, heavy-bottomed saucepan, combine the fish stock, cold water, bay leaves, crushed peppercorns, and sea salt.
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3
Bring the liquid to a gentle simmer over medium heat. Do not let it reach a rolling boil, as this can break up the delicate fish.
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4
Carefully slide the eel chunks into the simmering liquor. Ensure the fish is fully submerged; add a splash more water if necessary.
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5
Add the lemon juice, lemon zest, and the malt vinegar to the pot. This acid helps soften the small bones and brightens the broth.
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6
Simmer the eels very gently for about 20-25 minutes. You will know they are done when the flesh is opaque and begins to pull away slightly from the central bone.
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7
While the eels cook, place the gelatin powder in a small bowl with 2 tablespoons of cold water. Let it 'bloom' for 5 minutes until it forms a thick paste.
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8
Once the eels are cooked, use a slotted spoon to carefully transfer the fish pieces into a shallow glass dish or individual ramekins.
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9
Strain the hot cooking liquor through a fine-mesh sieve lined with muslin or cheesecloth into a clean bowl to remove the aromatics and any sediment.
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10
Stir the bloomed gelatin and the finely chopped parsley into the hot, strained liquor until the gelatin is completely dissolved.
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11
Taste the liquor; it should be highly seasoned. Add the white pepper now for a clean, sharp kick.
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12
Pour the seasoned liquor over the eels in the dish until they are completely covered. Allow to cool at room temperature for 30 minutes.
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13
Transfer the dish to the refrigerator and chill for at least 4-6 hours, or ideally overnight, until the jelly is firm and set.
💡 Chef's Tips
Always use the freshest eel possible; the skin should be bright and the flesh firm. If the jelly isn't setting firmly enough, you can re-melt it gently and add another teaspoon of dissolved gelatin. Don't skip the white pepper; it provides the specific 'bite' that is traditional to London pie-and-mash shops. Ensure you strain the broth through a very fine cloth to achieve that beautiful, professional transparency in the jelly.
🍽️ Serving Suggestions
Serve chilled with a generous splash of extra malt vinegar and a dusting of white pepper. Pair with a side of traditional 'Mash and Liquor' (parsley sauce) for the full cockney experience. Enjoy with a thick slice of buttered crusty bread to soak up the melting jelly. A cold glass of light ale or a crisp pilsner cuts through the richness of the eel perfectly.