Jellied Eels on Toast

Name: Jellied Eels on Toast
Prep time: 60 min
Total time: 60 min
Yield: 4 people
Cuisine: British
Ingredients: 500 g Cooked eel pieces; 500 ml Fish stock; 4 Gelatine leaves; 2 tbsp White vinegar; 2 tbsp Parsley; 1 Lemon; to serve Toast; to taste White pepper

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A true old London classic: eels set in savoury stock and served cold or barely warm with sharp vinegar and hot toast. Texture-lovers only.

Serves: 4 people

Preparation time: 60 min

Ingredients

Cooked eel pieces – 500 g
Fish stock – 500 ml
Gelatine leaves – 4
White vinegar – 2 tbsp
Parsley – 2 tbsp
Lemon – 1
Toast – to serve
White pepper – to taste

Method

Warm the stock and dissolve the soaked gelatine in it, then season with vinegar and pepper. Arrange eel pieces in a dish, pour over the stock and chill until set. Serve with parsley, lemon and hot toast.