Spudmurphy
Well-known member
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.
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.
