Jellied Conger Eel
A traditional East End of London dish adapted for conger eel.
Ingredients
- 4 Conger eel steaks
For blanching
- 1 tbsp Sea salt
For cooking
- 1 stick Celery chopped
- 1 Carrot chopped
- ½ onions chopped
- ½ Lime
- 4 tbsp Malt Vinegar
- ½ tsp Sea salt
- ½ tsp Freshly ground black pepper
- 750 ml Water
For the jelly
- 2 leaves Gelatine
Instructions
- Bring a large pan of salted water to the boil, reduce to a simmer and very gently add the eel steaks and blanch for a couple of minutes. Remove with a slotted spoon and set aside. Discard the water.
- Add fresh salted water to the pan and add the eel steaks and the rest of the ingredients. Bring to a gentle boil, reduce the heat and gently simmer for 20 minutes.
- Remove the eel steaks with a slotted spoon, set aside and allow to cool. Strain the cooking licquor into a separate pan and also allow to cool.
- While the licquor is still warm prepare the gelatine leaves using the pack instructions and dissolve in the licquor, warming if necessary. Allow to cool but not to set.
- Place the eel steaks into a serving bowl and pour over the licquor. Place in the fridge to set.
Notes
To make individual portions remove the eel meat from the central bone and place the chunks in to a disposable cup before filling with the licquor and allowing to set.
Nutrition
Calories: 23kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gFiber: 1gSugar: 2g
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