Jellied Eels

How to make Jellied Eels.

Ingredients: Serves 4

  • 600g eels, ask your fishmonger to skin and debone for you
  • Zest of one lemon
  • Juice of one lemon
  • 3 whole cloves
  • 6 black peppercorns
  • 3 tsps salt


  1. Cut the eel diagonally into 2.5 cm pieces.
  2. Put all the ingredients into a large saucepan. 
  3. Add enough cold water just to cover, then bring to a boil and simmer for 20 minutes.
  4. Transfer the eels and their cooking liquid to a bowl and let cool.
  5. Divide the mixture among four to six small pots. 
  6. Cover and refrigerate until the cooking liquid has set. 
  7. Serve with bread and butter.
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