Jellied Eels

🛒 Ingredients

• Fresh Eel (cleaned, cut into pieces) 160 g · 379 kcal
• Water 30 g · 0 kcal
• White Wine Vinegar 8 g · 2 kcal
• Bay Leaves 1 g · 0 kcal
• Black Peppercorns 1 g · 0 kcal

👨‍🍳 Instructions

1. Thoroughly clean the eels, removing any slime and cutting them into 2-inch (5 cm) pieces; rinse well under cold water.
2. Place the eel pieces in a large pot, cover with water, and add white wine vinegar, bay leaves, black peppercorns, and salt.
3. Bring to a boil, then reduce heat and simmer gently for 45-60 minutes, or until the eel is very tender and the liquid has reduced slightly.
4. Carefully remove the eel pieces from the pot and arrange them neatly in individual serving dishes or a shallow platter.
5. Strain the cooking liquid through a fine-mesh sieve into a clean bowl, discarding the bay leaves and peppercorns. Skim off any excess fat from the surface.
6. Pour the strained, slightly cooled liquid over the arranged eel pieces, ensuring they are fully submerged. The liquid will naturally gel as it cools due to the eel's collagen.
7. Cover the dishes and refrigerate for at least 4 hours, or preferably overnight, until the jelly is firm and set.
8. Serve chilled, optionally with a squeeze of lemon juice or a dash of chili vinegar for added flavor.