jellied eels anybody got a good recipe?

Answer 1

900g (2lb) Eels
600ml (1 pint) Fish Stock
1 Onion
1 Carrot
1 stick Celery
15g (½ oz) Gelatine
½ Lemon
1 Bouquet Garni
Fresh Herbs
Grated nutmeg

Place the eels skin side down and sprinkle with a pinch of grated nutmeg, grated lemon zest and the chopped herbs.
Cut the fish into pieces about 4 inches long.
Roll up each piece and tie with string.
Put the stock, finely chopped onion, carrot and celery with the bouquet garni into a saucepan and bring to he boil.
Add the eels and simmer very gently for about 15 minutes or until tender, .
Extract the eels and remove the string and placing them in a bowl.
Measure the stock and make up to 450 ml (¾ pint) with water.
Add the lemon juice to the gelatine to dissolve, add to the hot stock stirring to ensure it is fully dissolved.
Strain over the eels and leave to set.
Turn out when cold.

Answer 2

2 1/2 Lb eel skinned & filleted egg whites
34/ pint Heavy cream
Nutmeg

Sauce
1 lg bunch watercress
1/4 pint Heavy cream

Cut off 1/3 of the meatiest part of the eel, set aside and make the fish mousse.
put the trimmings you reserved in a blender qwith the egg whites and reduce to a puree.

Transfer to a bowl set in ice. In antoher bowl whip the cream until thick but, not stiff and work it into the eel puree. Add nutmeg.
Use a stoneware turrine layering the mousse and the eel filets. Cut a piece of butter paper to fit the turrine and place it on top, then cover with foil.
Steam the mousse for 1 1/4 hours. then bake at 325 - 350 until the top is firm.
Remove and put on a cool place. When cold, refridgerate overnight.
serve with sauce; remove enough leaves from watercress to to make a Tblspn when chopped. liquidise the rest with a minimum amount of water to reduce to a slush.Push it through a sieve, add cream and whip until thick. Fold in the chopped leaves.

Answer 3

I honestly don't know if these are good or not, but I did find a few recipes.

http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=jelliedeels
http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=jelliedeelmousse

Answer 4

ewwwwwwwwww no sorry