Who in their right mind would sit and think "Jelly and Eel that'll work..!!"?

Answer 1

Oh man, isn't that a little like the first person who thought.. "Hmm I wonder how a snail tastes?"

Answer 2

It's not seet jelly like in jam. Its eel prepared with non-flavored gelatine :

Jellied Eels

2lb / 900g Eels ( fresh )
Grated nutmeg - pinch
1 Lemon zest and juice
Fresh herbs - a few, chopped
1 pint / 600 ml Fish stock
1 small onion finely chopped
1 small carrot finely chopped
1 small celery head finely chopped
Bouquet garni
1 oz / 15g gelatine


Skin and bone the eels ( or have the fishmonger do it ) but do not cut them up. Lay them on the table, skin side down and sprinkle with grated nutmeg, a little grated lemon zest and the chopped herbs.

Cut the fish into pieces about 4 inches long. Roll up each piece and tie with strong cotton or fine string.
Put the stock, vegetables and bouquet garni into a saucepan and bring to he boil. Add the eels and simmer very gently until tender, for about an hour.

Lift out the fish, take off the cotton or string and place the eels in a basin. Measure the stock and make up to 1 pint / 450 ml with water.

Add the gelatine to the lemon juice to dissolve the gelatine, then add this to the hot stock. Stir until completely dissolved. Strain this over the fish and leave to set.

Turn out when cold and serve with a green salad and sliced gherkins.

Answer 3

It's not jelly as in jam or fruit, it is aspic jelly. That's a savoury jelly and the eels are a good tasting fish. I've no doubt you have tried fish eggs (caviar), scallops, and other fruits of the sea, it's just the same.
I would rather eat the eels than squid or octopus, now they are foul.
You will have eaten scampi and prawns or shrimps and they feed on anything dead they can find.

Answer 4

Probably thought that because of the flavour profiles and the texture between the meaty, but fishy taste of the eel with the jelly (hopefully not fruit jelly, mind you).

I could see it working, if it was done right, and the jelly was more of a miso-soup kind of jelly.

Answer 5

the same people that thought out of an entire fish...the cheeks would be the best and most tasty past. or even better...
From mid-December until late February or early March, one of the tastiest dishes you may ever have the luxury of devouring is in season. Time is fleeting, and I cannot encourage you more to rush out at your earliest convenience to sample the delicious flesh of the fugu, if you have the stones for it…and you may not. Every year between 20 and 100 people actually die from eating it.

This creature’s liver, gonads, and, in some cases, its skin, all contain the nerve poison, Tetrodotoxin. There is enough of it in a single fish to kill 30 adults, and a death from this substance is not fun. Being a neurotoxin, it acts to paralyze the muscles while the victim remains conscious. You will be fully aware as you slowly asphyxiate. There is no known antidote for Tetrodotoxin poisoning.

hell i wonder how many idiots it took to get this one right..

Answer 6

Gelatine occurs naturally in some foods. When the water they are boiled in is reduced and left to cool - Hey Presto, jelly! Aspic I think chefs call it. I imagine someone noticed this with eels and ready made gelatine has been used since. NB ready made gelatine is usually of animal origin - bones etc.

Answer 7

Are you sure you don't mean "jellied eel"? That would be cooked eels served in aspic, which would not be sweet at all, but more of a savory seasoned gelatin.

Answer 8

Someone who was skint, but had a load of jelly and eels!

Answer 9

the poor sod who could only catch eels out of the thames , and had to jelly them to preserve them ? so he could eat for the next week ????? (maybe )

Answer 10

The gastronomic genius who invented pie and eel shops, that's who.