Jellied Eels with a Twist

Ingredients

• 500g (1.1 lb) eels, cleaned and filleted 500g (1.1 lb) eels, cleaned and filleted
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 10g (0.35 oz) gelatin sheets 10g (0.35 oz) gelatin sheets
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the fish stock to a boil.
2. 2.
   Add the chopped onion, minced garlic, bay leaves, dried thyme, black pepper, and salt to the pot. Simmer for 10 minutes to infuse the flavors.
3. 3.
   Add the eel fillets to the pot and cook for 5-7 minutes until they are tender and cooked through.
4. 4.
   Remove the eel fillets from the pot and set aside.
5. 5.
   Soak the gelatin sheets in cold water for 5 minutes until they become soft and pliable.
6. 6.
   Remove the gelatin sheets from the water and squeeze out any excess liquid.
7. 7.
   Add the gelatin sheets to the hot fish stock and stir until completely dissolved.
8. 8.
   Strain the fish stock to remove any solids and impurities.
9. 9.
   Pour a thin layer of the fish stock into a mold or individual serving dishes.
10. 10.
    Place the cooked eel fillets into the mold or dishes, arranging them evenly.
11. 11.
    Pour the remaining fish stock over the eel fillets, ensuring they are fully covered.
12. 12.
    Allow the dish to cool to room temperature, then refrigerate for at least 4 hours or until the jelly is set.
13. 13.
    Once set, garnish with fresh parsley and serve chilled.

Treat your ingredients with care...

• Eels — Ensure that the eels are fresh and properly cleaned before filleting. If fresh eels are not available, frozen eel fillets can be used as a substitute.

Tips & Tricks

• For added flavor, you can marinate the eel fillets in a mixture of lemon juice, olive oil, and herbs for 30 minutes before cooking.
• If you prefer a spicier kick, you can add a pinch of chili flakes to the fish stock while simmering.
• Serve the jellied eels with a side of freshly baked crusty bread to complement the flavors.

Serving advice

Serve the jellied eels chilled as an appetizer or as part of a seafood platter. Accompany it with a squeeze of lemon juice for a refreshing burst of acidity.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh parsley and serve it in individual glass dishes to showcase the beautiful layers of eel and jelly.