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Eel in a clear spice jelly

The jelly adds flavour to the eel and also acts as a preservative.

Makes 1300g.

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Allergens and dietary requirements

  • Fish
  • Egg

Ingredients

1
kg
eel
750
ml
vinegar
250
ml
water
35
g
gelatin
100
g
egg white
1
lemon, peel
4
leaves
bay leaf
1
red chilli pepper
1
mace
15
g
white peppercorns
15
g
salt

Scale recipe

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