Cooking Jellied Eels: A Traditional British Delicacy

Jellied eels are a classic British dish that has been enjoyed for centuries, particularly in the East End of London. This traditional delicacy consists of chopped eels boiled and set in a gelatinous aspic made from the eel’s stock, spices, and vinegar. While it may seem like a daunting task to cook jellied eels, with the right ingredients and a bit of patience, you can create this iconic dish in the comfort of your own home.

Understanding the History and Cultural Significance of Jellied Eels

Jellied eels have a rich history that dates back to the 18th century, when eels were a staple food in the East End of London. The dish was originally created as a way to preserve eels, which were abundant in the River Thames. The eels were boiled and set in a gelatinous aspic made from the eel’s stock, spices, and vinegar, which helped to preserve the fish and keep it fresh for longer.

Over time, jellied eels became a popular dish in the East End, particularly among the working class. The dish was often served at pie and mash shops, which were small restaurants that served traditional British cuisine. Jellied eels were typically served with mashed potatoes and parsley liquor, a type of sauce made from parsley, vinegar, and spices.

The Cultural Significance of Jellied Eels

Jellied eels are more than just a traditional British dish; they are also a cultural icon. The dish is often associated with the East End of London and is seen as a symbol of the area’s rich history and heritage. Jellied eels are also a popular dish at traditional British events, such as festivals and fairs.

In recent years, jellied eels have experienced a resurgence in popularity, thanks in part to the efforts of chefs and food enthusiasts who are working to preserve traditional British cuisine. The dish has also been featured on several food television shows, including the BBC’s “The Great British Menu” and Channel 4’s “River Cottage.”

Ingredients and Equipment Needed to Cook Jellied Eels

Before you can start cooking jellied eels, you will need to gather the necessary ingredients and equipment. Here is a list of what you will need:

• 1 pound of eels, cut into 1-inch pieces
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 cup of white vinegar
• 1 cup of water
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of cayenne pepper
• 1 envelope of unflavored gelatin
• 2 tablespoons of lemon juice
• 2 tablespoons of chopped fresh parsley

You will also need the following equipment:

• A large pot with a lid
• A strainer or colander
• A bowl or container to hold the eel stock
• A measuring cup
• A spoon or spatula
• A mold or container to shape the jellied eels

Preparing the Eel Stock

The first step in cooking jellied eels is to prepare the eel stock. This involves boiling the eel pieces in water with spices and vinegar to create a flavorful stock. Here is how to prepare the eel stock:

• In a large pot, combine the eel pieces, onion, garlic, vinegar, water, salt, black pepper, ginger, cinnamon, nutmeg, and cayenne pepper.
• Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, or until the eels are cooked through and the stock is flavorful.
• Strain the stock through a colander or strainer into a bowl or container, discarding the solids.

Reducing the Eel Stock

Once you have prepared the eel stock, you will need to reduce it to create a concentrated stock that will be used to make the aspic. Here is how to reduce the eel stock:

• Bring the eel stock to a boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the stock has reduced by half.
• Remove the stock from the heat and let it cool.

Assembling and Cooking the Jellied Eels

Now that you have prepared the eel stock, you can start assembling and cooking the jellied eels. Here is how to do it:

• In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
• Add the softened gelatin to the reduced eel stock and stir to combine.
• Add the lemon juice and chopped parsley to the eel stock and stir to combine.
• Pour the eel stock mixture into a mold or container and refrigerate for at least 3 hours, or until the aspic has set.

Serving the Jellied Eels

Once the aspic has set, you can serve the jellied eels. Here is how to do it:

• Remove the jellied eels from the mold or container and slice them into thick pieces.
• Serve the jellied eels with mashed potatoes and parsley liquor, a type of sauce made from parsley, vinegar, and spices.

Tips for Serving Jellied Eels

Here are a few tips for serving jellied eels:

• Make sure to serve the jellied eels chilled, as this will help to set the aspic and make it easier to slice.
• Use a sharp knife to slice the jellied eels, as this will help to prevent the aspic from breaking.
• Serve the jellied eels with a variety of sides, such as mashed potatoes, parsley liquor, and pickled vegetables.

Conclusion

Cooking jellied eels is a fun and rewarding experience that allows you to connect with traditional British cuisine. With the right ingredients and a bit of patience, you can create this iconic dish in the comfort of your own home. Whether you are a food enthusiast or just looking to try something new, jellied eels are a delicious and unique dish that is sure to impress.

Final Thoughts

Jellied eels are a classic British dish that is steeped in history and tradition. By following the recipe and tips outlined in this article, you can create a delicious and authentic version of this iconic dish. So why not give it a try? With a bit of patience and practice, you can become a master of cooking jellied eels.

1. Prepare the eel stock by boiling the eel pieces in water with spices and vinegar.
2. Reduce the eel stock to create a concentrated stock that will be used to make the aspic.

What are jellied eels and where do they originate from?

Jellied eels are a traditional British dish that consists of chopped eels boiled and set in a gelatinous aspic made from the eel’s stock, often served cold. This dish has its roots in the East End of London, where it was a staple food for the working class in the 18th and 19th centuries.

The dish was popularized by the pie and mash shops that were common in the area, which served jellied eels as a cheap and nutritious meal for the local population. The dish remains a beloved part of British cuisine to this day, with many restaurants and shops still serving traditional jellied eels.

What type of eels are used for jellied eels?

The type of eel used for jellied eels is typically the European eel (Anguilla anguilla), which is native to the UK and other parts of Europe. These eels are prized for their delicate flavor and firm texture, which makes them ideal for this dish.

It’s worth noting that European eels are a protected species, and their numbers have been declining in recent years. As a result, some recipes may use alternative types of eel, such as the American eel or the Japanese eel. However, the traditional recipe calls for European eels, and many chefs and foodies swear by their unique flavor and texture.

How do I prepare the eels for cooking?

To prepare the eels for cooking, you will need to clean and gut them, then chop them into small pieces. It’s also a good idea to soak the eels in cold water or vinegar to remove any impurities and give them a milder flavor.

Once the eels are chopped and soaked, you can boil them in a large pot of water or stock until they are cooked through. The cooking time will depend on the size and thickness of the eel pieces, but it’s usually around 10-15 minutes. After cooking, the eels should be tender and flake easily with a fork.

What is the aspic made of, and how do I make it?

The aspic is a gelatinous substance made from the eel’s stock, which is flavored with spices and herbs such as parsley, thyme, and bay leaves. To make the aspic, you will need to boil the eel’s bones and head in a large pot of water to extract the gelatin and flavor.

Once the stock has cooled, you can strain it through a cheesecloth or fine-mesh sieve to remove any solids, then mix it with gelatin and spices to create the aspic. The aspic should be clear and jelly-like in texture, and it should have a delicate flavor that complements the eels.

How do I assemble and serve the jellied eels?

To assemble the jellied eels, you will need to layer the cooked eel pieces in a mold or individual serving dishes, then pour the aspic over them. The dish should be refrigerated until the aspic is set, which can take several hours or overnight.

Once the aspic is set, the jellied eels can be served cold, garnished with chopped parsley or other herbs. The dish is often served with a side of bread or toast, and it can be accompanied by a variety of condiments such as malt vinegar or chili sauce.

Can I make jellied eels ahead of time, and how do I store them?

Yes, you can make jellied eels ahead of time, and they can be stored in the refrigerator for several days. It’s best to assemble the dish just before serving, but you can cook the eels and make the aspic ahead of time and store them separately in the fridge.

If you want to freeze the jellied eels, it’s best to freeze the cooked eels and aspic separately, then assemble the dish just before serving. Frozen jellied eels can be stored for several months, but they should be thawed slowly in the refrigerator before serving.

Are jellied eels a healthy food option?

Jellied eels can be a nutritious and healthy food option, as they are low in fat and high in protein. Eels are also a good source of omega-3 fatty acids, which are important for heart health and brain function.

However, the dish can be high in sodium and cholesterol, depending on the ingredients and cooking methods used. It’s also worth noting that eels are a protected species, and some recipes may use alternative ingredients that are higher in fat or calories. To make jellied eels a healthier option, you can use low-sodium stock and spices, and serve the dish in moderation as part of a balanced diet.