EEls, can ya eat em.

[Flatdog]

Stunning food... One of Britons best meals Jellied Eels, or serve hot with mash Potato or just eat it cold,for me
Cold is the best.
900g (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.

If you going to eat Eel hot you need a Liquor Sauce ( gravy)

25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
300 ml Water (10 fl oz) or Stock
4 Tablespoon Chopped fresh parsley
Salt and freshly ground pepper
1 Teaspoon Malt vinegar, optional

How to make Parsley Liquor

Melt the butter in a saucepan. Add the flour and cook for 1 minute.
Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley and seasoning and vinegar if using.
Now that is the way to eat them.

[joeksr]

Originally Posted by Flatdog

Stunning food... One of Britons best meals Jellied Eels, or serve hot with mash Potato or just eat it cold,for me
Cold is the best.
900g (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.

If you going to eat Eel hot you need a Liquor Sauce ( gravy)

25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
300 ml Water (10 fl oz) or Stock
4 Tablespoon Chopped fresh parsley
Salt and freshly ground pepper
1 Teaspoon Malt vinegar, optional

How to make Parsley Liquor

Melt the butter in a saucepan. Add the flour and cook for 1 minute.
Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley and seasoning and vinegar if using.
Now that is the way to eat them.

I'm gonna have to try some of these recipies.
Heres the deal. Let that sucker sit for a while to clean him out. Just checked the trap. Dam, got another one.
No bait in the trap Think it came to fool around
Gonna clean em tomorrow and try, Smoke, Fry
and this. thanks folks. It appears my canal has many eels.
No gas to burn. If they are good, EEls for nuthin and the food is free.

On the other hand, If they are good eatin, I'm gonna be pissed that I froze the first 4 for bait.

[Hwhydah17172002]

Ok growing up we ate all the eels we could catch

We would take them home and we would clean them by nailing them to a tree that my dad used out back. He would then start to cut around the head carefully not to sevure it, and then grab the skin with a pair of pliers, and pull downward and skin it. We kept the skins for bass fishing, after putting them into a salt brine..... Back to the Eels, we then would cut them into 4 or 5 inch pieces and roll them in flour or beer batter. We used good old lard for cooking, 4 mins on each side and they were great. Then cook the french fries in the same lard.... mmmmmmmm Leighton

[CaptRandy]

Growing up in the 50/60's used to eat often, nail head to tree and pull skin off then fry in pan with oil, watch them squirm in the pan.
Save the skin to troll for stripers.