Recipe: Here you go Jean! Jellied Eels

here is a recipe for Jellied Eels as requested. I must admit this is not the kind of thing i like at all - but if it's want you like, great! :)

Jellied Eels
Eels - 900g (2lb)
Grated nutmeg - pinch
Lemon - , zest and juice
Fresh herbs - a few, chopped
Fish stock - 600 ml (1 pint)
Onion - 1 small, finely chopped
Carrot - 1 small, finely chopped
Celery - 1 small, finely chopped
Bouquet garni - 1
Gelatine - 15g ( oz)

METHOD

Skin and bone the eels but do not cut them up. Lay them on the table, skin side down and sprinkle with grated nutmeg, a little grated lemon zest and the chopped herbs.

Cut the fish into pieces about 4 inches long. Roll up each piece and tie with strong cotton or fine string - so it looks like a pinwheel. Put the stock, vegetables and bouquet garni into a saucepan and bring to he boil. Add the eels and simmer very gently until tender, for about hour.

Lift out the fish take off the cotton or string and place the eels in a basin. Measure the stock and make up to 450 ml ( pint) with water.

Add the gelatine to the lemon juice to dissolve the gelatine, then add this to the hot stock. Stir until completely dissolved. Strain this over the fish and leave to set.

Turn out when cold and serve with a green salad and sliced gherkins.

Enjoy!