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Jellied Conger Eel Recipes

Updated on September 16, 2017
Gordon Hamilton profile image

Gordon has been sea fishing and cooking since childhood. He loves coming up with tasty ways of cooking his fresh catch when he gets home.

Jellied conger eels serving platter
Jellied conger eels serving platter

What are Jellied Eels?

Jellied eels is a concept which was developed and rapidly grew in the East End of London in the late 18th and early 19th centuries. The eels used were silver, freshwater eels, taken largely from the River Thames. They were boiled in water and spices before being chopped up and potted. The natural collagen in the eels emulated gelatin, causing the poaching liquor subsequently poured over them to set like jelly.

The freshwater eel population in Britain as a whole has diminished drastically in recent years so this recipe sees the silver eels replaced with the saltwater eel that is conger eel. The recipe has also been amended particularly to separate all bones and skin from the eel flesh before the meat only is subsequently jellied.

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Portion of conger eel
Portion of conger eel

Conger eels can grow up to 12 feet in length and weigh upwards of 300 pounds. Big eels like this, however, would not be suitable for eating as the flesh would be far too tough. If taking a conger eel for the pot when fishing, you would only want to consider a smaller eel (sometimes called strap conger eel), ensuring they are more than 36 inches (91cm) in length to comply with current minimum catch size regulations. The eel portion used in the recipes on this page was around nine inches in length.

How to Prepare Conger Eel for Poaching

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Trimming fins from conger portionSlicing conger in to steaksConger steaks or slicesBlanching conger steaksBlanched conger
Trimming fins from conger portion
Trimming fins from conger portion
Slicing conger in to steaks
Slicing conger in to steaks
Conger steaks or slices
Conger steaks or slices
Blanching conger steaks
Blanching conger steaks
Blanched conger
Blanched conger

Conger eels do not have scales which would require removal prior to cooking as do many types of fish. This eel portion had also already been gutted. All that remained to be removed therefore were the dorsal (top) and anal (bottom) fins. This is best done with a pair of heavy duty kitchen scissors.

Wash the eel and chop it in to steaks around an inch and a half thick. This makes for even cooking. You will find there is still some blood in the flesh so the easiest way to get rid of this is to blanche the conger portions in heavily salted water. Bring a pot of water (containing a couple of tablespoons of salt and deep enough to contain the eel portions) up to a boil. Carefully add the eel portions and simmer as gently as possible for a couple of minutes only.

Lift the eels from the water to a plate with a large slotted spoon. The water at this stage of the procedure should be discarded.

How to Poach Conger Eel

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Carrot, celery and onionSliced carrot, celery and onionBlanched conger eel steaks are added to poaching potConger eel poaching accompaniments are added to potConger eel ready for poachingPoached conger eelPoached conger eel steaks
Carrot, celery and onion
Carrot, celery and onion
Sliced carrot, celery and onion
Sliced carrot, celery and onion
Blanched conger eel steaks are added to poaching pot
Blanched conger eel steaks are added to poaching pot
Conger eel poaching accompaniments are added to pot
Conger eel poaching accompaniments are added to pot
Conger eel ready for poaching
Conger eel ready for poaching
Poached conger eel
Poached conger eel
Poached conger eel steaks
Poached conger eel steaks

The poaching water for traditional jellied eels will include flavourants such as nutmeg, bay leaf and lemon juice. The reality is that you can add pretty much anything that takes your fancy. In this instance, the eel was accompanied in the water by a stick of celery (washed, trimmed and chopped), half a carrot (washed, trimmed and chopped) and half a white onion (peeled and chopped). Half a lime, four tablespoons of malt vinegar, four fresh basil leaves and plenty of salt and black pepper were also added.

You will later need at least a pint and a half of the poaching liquor to prepare the recipes on this page. For this reason, you should add at least two pints of cold water to the pot, as some of the liquid will be lost to evaporation.

Put the pot containing the eel and all the additions on to a high heat, just until the water starts to simmer. Reduce the heat and maintain the simmer for twenty minutes. Lift the eel portions from the water with a slotted spoon. Lay on a plate, cover and leave to cool. Put the lid on the pot and also leave to cool.

How to Separate Conger Eel Meat from Bones

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Separating conger eel meat from skin and bonesConger eel meatStraining conger eel stock or brothConger eel stock or broth
Separating conger eel meat from skin and bones
Separating conger eel meat from skin and bones
Conger eel meat
Conger eel meat
Straining conger eel stock or broth
Straining conger eel stock or broth
Conger eel stock or broth
Conger eel stock or broth

Jellied eels of the traditional type will frequently be prepared with the skin and even the bone in place. They are sucked off the bone (where applicable) as they are eaten. In these recipes, the skin and bone are going to be removed in advance.

When the conger eel steaks have cooled, sit a bowl beside the plate to hold the removed flesh. Using your hands, pull the skin off the steaks. You will see the flesh is arranged in cross-section in what are four quarters. Carefully pick the flesh from the bones, adding it to the bowl as you do so. This can be just a little bit tricky and moderately time consuming but the end results more than justify the means.

Discard the skin and bones and cover the bowl of eel flesh.

How to Make the Jelly for Jellied Conger Eels

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Conger eel jelly ingredientsLeaf gelatine is briefly soaked in cold waterGelatine is added to conger eel broth
Conger eel jelly ingredients
Conger eel jelly ingredients
Leaf gelatine is briefly soaked in cold water
Leaf gelatine is briefly soaked in cold water
Gelatine is added to conger eel broth
Gelatine is added to conger eel broth

The jelly for jellied eels would traditionally be made by boiling the poaching liquor to further reduce after the eel has been removed. Egg white and crushed shells (yes, shells!) will also frequently be added. Experience has suggested, however, that conger eels do not contain the same levels of collagen (natural setting agent) as their freshwater cousins so modern ingredients were used to serve the required purpose and cut down a little bit on the overall cooking time.

The initial recipes on this page (for the small ramekins of jellied conger eel) required around three-quarters a pint of setting liquid. It is important not to find yourself short, however, so use a pint of the reserved poaching liquor to be on the safe side. Measure it out and pour it in to a saucepan.

The setting agent used is leaf gelatine. This is fairly inexpensive and can usually be found in the baking aisle/section of supermarkets. As you want the eel jelly to have a bit of a wobble but not be set too firmly, use only half the prescribed amount of gelatine for setting a pint of liquid, otherwise following carefully the instructions on the pack. In this instance, two leafs of gelatine were required to be soaked in cold water for five minutes before being squeezed out and added to the warmed liquid to dissolve. Be sure that you never allow the stock to boil after the gelatine has been added or you risk destroying some or all of its setting qualities.

Allow the gelatine infused liquid to cool significantly but not to the stage where it starts to set before pouring it in to a jug for assembling your jellied eels.

How to Combine the Conger Eel Flesh and Jelly

Conger eel flesh and some suggested jelly accompaniments
Conger eel flesh and some suggested jelly accompaniments

Basic Jellied Conger Eel Recipe

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Poaching liquor is poured over conger eel fleshConger eel flesh is spooned in to ramekin
Poaching liquor is poured over conger eel flesh
Poaching liquor is poured over conger eel flesh
Conger eel flesh is spooned in to ramekin
Conger eel flesh is spooned in to ramekin

This first recipe could be described as basic jellied conger eel. A teaspoon was used to spoon enough eel flesh in to the ramekin to just over three-quarters fill it. Liquid was added to both cover the eel flesh and come almost but not quite up to the rim of the ramekin. The ramekin is then left until completely cool before being placed in the fridge for a couple of hours (or even overnight) for the gelatine to do its work and set.

Jellied Conger Eel and Cockles Recipe

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Jellied conger eel and cocklesConger eel flesh and pickled cocklesConger eel and cockles are seaonedconger eel and cockles are divided between ramekins
Jellied conger eel and cockles
Jellied conger eel and cockles
Conger eel flesh and pickled cockles
Conger eel flesh and pickled cockles
Conger eel and cockles are seaoned
Conger eel and cockles are seaoned
conger eel and cockles are divided between ramekins
conger eel and cockles are divided between ramekins

Two ramekins were filled with this particular combination. First of all, three teaspoons each of eel and drained pickled cockles were stirred together in a bowl and seasoned with some white pepper. It was then divided evenly between the two ramekins to three-quarter fill before the setting liquid was added.

Jellied Conger Eel with Green Chilli and Onion Recipe

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Jellied conger eel with green chilli and onionConger eel, green chilli and onionGreen chilli and onion is combined with conger eel and seasonedConger eel with green chilli and onion
Jellied conger eel with green chilli and onion
Jellied conger eel with green chilli and onion
Conger eel, green chilli and onion
Conger eel, green chilli and onion
Green chilli and onion is combined with conger eel and seasoned
Green chilli and onion is combined with conger eel and seasoned
Conger eel with green chilli and onion
Conger eel with green chilli and onion

In this recipe, half a large green chilli was seeded and finely diced along with around a quarter of a small, peeled white onion. They were combined with four teaspoons of eel meat and seasoned with black pepper. The mix was split between two ramekins and the liquor carefully added.

Jellied Conger Eel with Onion and Parsley Recipe

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Jellied conger eel with onion and parsleyConger eel flesh, onion and parsleyCombining and seasoning conger eel, onion and parsleyConger eel with onion and parsley
Jellied conger eel with onion and parsley
Jellied conger eel with onion and parsley
Conger eel flesh, onion and parsley
Conger eel flesh, onion and parsley
Combining and seasoning conger eel, onion and parsley
Combining and seasoning conger eel, onion and parsley
Conger eel with onion and parsley
Conger eel with onion and parsley

This final recipe idea is similar to the one above but the green chilli is replaced by chopped parsley. The mix is again seasoned with black pepper before being added to the ramekins.

Serving Suggestions for Jellied Conger Eel

Jellied conger eel platter
Jellied conger eel platter

The platter which formed a part of this ramekin set was of practical use at this stage as well as ultimately providing attractive presentation. The ramekins were simply sat in place as they were filled before the dish was covered with a plastic food cover to let the setting liquid completely cool.

Conger eel platter is covered and the jelly is left to start setting
Conger eel platter is covered and the jelly is left to start setting

When the jellying eels were cool (an hour maximum) the serving platter was simply and carefully lifted to the fridge and sat on a shelf overnight. If desired, you could then simply take it to the lunch table the next day, provide a choice of accompaniments and let your family or guests help themselves. Alternatively, you may wish to try one or more of the serving suggestions included below.

Jellied Conger Eel and Cockles with Vinegar and White Pepper

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Jellied conger eel and cockles enjoyed simply with malt vinegar and white pepper seasoningJellied conger eel and cocklesMalt vinegar and white pepper are added to jellied conger eel and cockles
Jellied conger eel and cockles enjoyed simply with malt vinegar and white pepper seasoning
Jellied conger eel and cockles enjoyed simply with malt vinegar and white pepper seasoning
Jellied conger eel and cockles
Jellied conger eel and cockles
Malt vinegar and white pepper are added to jellied conger eel and cockles
Malt vinegar and white pepper are added to jellied conger eel and cockles

This serving suggestion mirrors the way traditional jellied eels would be eaten either on a market street in East London or perhaps at a British seaside resort. One of the ramekins of jellied conger eel and cockles was additionally seasoned with white pepper and malt vinegar before the seasonings were folded rather than stirred through with a teaspoon and the dish eaten with the same spoon.

Jellied Conger Eel and Cockles with Pan Fried Herring Fillets

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Jellied conger eel and cockles with pan fried herring fillets and bread and butterFresh herring filletsHerring fillets are patted in seasoned flourPan frying herring filletsSeasoning jellied conger eel and cockles with malt vinegar and white pepperTucking in to jellied conger eel and cockles with herring
Jellied conger eel and cockles with pan fried herring fillets and bread and butter
Jellied conger eel and cockles with pan fried herring fillets and bread and butter
Fresh herring fillets
Fresh herring fillets
Herring fillets are patted in seasoned flour
Herring fillets are patted in seasoned flour
Pan frying herring fillets
Pan frying herring fillets
Seasoning jellied conger eel and cockles with malt vinegar and white pepper
Seasoning jellied conger eel and cockles with malt vinegar and white pepper
Tucking in to jellied conger eel and cockles with herring
Tucking in to jellied conger eel and cockles with herring

This jellied conger eel serving suggestion provides a real treat for all seafood lovers. A ramekin of jellied eel and cockles was served with two fried herring fillets, as well as simple bread and butter. The eel and cockles were again seasoned with white pepper and malt vinegar.

The fillets were firstly patted on their skin sides only in a little seasoned flour while a non-stick frying pan containing a couple of tablespoons of vegetable oil was brought up to a fairly high heat. The herring were then laid in the pan skin sides down and fried until it could be seen from above that they were almost cooked. The skin protects the flesh during this time and will become crisp.

Turn the heat off and the fillets on to their flesh sides for about a minute. The residual heat will finish them off, at which stage they are ready for plating and eating.

Jellied Conger Eel and Green Chilli with Smoked Paprika

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Jellied conger eel with green chilli and smoked paprika served with white wine and simple saladMediterranean salad is washed in cold waterSmoked paprika is added to jellied conger eel with green chilliJellied conger eel and green chilli with smoked paprika and salad
Jellied conger eel with green chilli and smoked paprika served with white wine and simple salad
Jellied conger eel with green chilli and smoked paprika served with white wine and simple salad
Mediterranean salad is washed in cold water
Mediterranean salad is washed in cold water
Smoked paprika is added to jellied conger eel with green chilli
Smoked paprika is added to jellied conger eel with green chilli
Jellied conger eel and green chilli with smoked paprika and salad
Jellied conger eel and green chilli with smoked paprika and salad

This is an equally simple serving suggestion but adds a beautiful splash of summer colour to the plate, as well as a slightly Mediterranean slant to the dish. The Med is a part of the world where seafood of all types is of course hugely popular.

A mixed salad consisting of green salad leaves of choice, sliced bell peppers (capsicums) and cherry tomatoes was washed, shaken dry, seasoned with a little salt and laid on one side of a plate. A pinch of smoked paprika was folded through a ramekin of jellied conger eel and green chilli and the whole was served with a glass of chilled Spanish white wine.

Spicy Jellied Congor Eel with Green Chilli and Naan Bread

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Spicy jellied conger eel with mini naan breadsRed chilli powder is added to jellied conger eelMini naan breadsSpicy jellied conger eel is spooned on to naan bread
Spicy jellied conger eel with mini naan breads
Spicy jellied conger eel with mini naan breads
Red chilli powder is added to jellied conger eel
Red chilli powder is added to jellied conger eel
Mini naan breads
Mini naan breads
Spicy jellied conger eel is spooned on to naan bread
Spicy jellied conger eel is spooned on to naan bread

In this serving option, a pinch of hot chilli powder is stirred gently through a ramekin of jellied eel and green chilli. It is served with some reheated, packet mini naan breads.

Jellied Conger Eel, Onion and Parsley with Poached Herring

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Jellied conger eel, onion and parsley with poached herring and oatcakesHerring poaching ingredientsHerring ready for poachingPoached herring is left to coolJellied conger eel is seasoned with white pepper and vinegarOatcakes are plated with jellied conger eel
Jellied conger eel, onion and parsley with poached herring and oatcakes
Jellied conger eel, onion and parsley with poached herring and oatcakes
Herring poaching ingredients
Herring poaching ingredients
Herring ready for poaching
Herring ready for poaching
Poached herring is left to cool
Poached herring is left to cool
Jellied conger eel is seasoned with white pepper and vinegar
Jellied conger eel is seasoned with white pepper and vinegar
Oatcakes are plated with jellied conger eel
Oatcakes are plated with jellied conger eel

Herring again represents one of the random elements of this serving suggestion but here it has been prepared in a very different way from before, when it was fried. In this recipe, it has been poached/pickled in a way perhaps reminiscent of rollmops but ready in a couple of hours rather than a week or more. The flavour is of course consequently milder.

The herring fillet was added to a pot along with a 75/25 mix of cold water and malt vinegar to ensure it was fully covered. Seasoning was sea salt and black pepper. The pot was then put on a high heat just until the liquid reached a simmer, at which point the heat was turned off. The pot was covered and left for a couple of hours to cool. The herring fillet was then ready to be carefully lifted from the liquor and served.

The jellied conger eel pot is one of the parsley and onion ones and it was seasoned with white pepper and malt vinegar. Scottish oatcakes from the Orkney Isles were served on the side.

Jellied Conger Eel, Onion and Parsley with Tabasco Sauce

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Jellied conger eel, onion and parsley with Tabasco sauceTabasco sauce is added to jellied conger eelTucking in to jellied conger eel with Tabasco sauce
Jellied conger eel, onion and parsley with Tabasco sauce
Jellied conger eel, onion and parsley with Tabasco sauce
Tabasco sauce is added to jellied conger eel
Tabasco sauce is added to jellied conger eel
Tucking in to jellied conger eel with Tabasco sauce
Tucking in to jellied conger eel with Tabasco sauce

For an ultra spicy serving of anything, you can't go far wrong with Tabasco sauce. It is vitally important, however, to be very careful as this stuff is hot! Add a couple or three drops, carefully fold through and taste. You may well not need any more.

Serve with some hot buttered toast.

Pie, Mash, Liquor and Jellied Conger Eel

Mini steak pies and mash, served with jellied conger eel and liqueur made from conger poaching juices
Mini steak pies and mash, served with jellied conger eel and liqueur made from conger poaching juices

One of the most popular places jellied eels could be found (and still can be, though to a far lesser extent) were the pie and mash houses of London's East End. These simple "fast food" outlets of yesteryear served pies originally made from eel alongside mashed potato and a liquor made from the eel poaching juices and parsley. The pie base would be of suet pastry and the top of shortcrust pastry. Jellied eels were/are also available. In later years, minced (ground) beef more commonly began filling the pies - along with perhaps whichever vegetables happened to be available - while chicken or other stock was more frequently used in preparing the liquor/gravy.

This final jellied conger eel serving suggestion is very much based on the food of the pie and mash houses - though it has been given its own little twist or two.

Cook Time

Prep time: 1 hour 30 min

Cook time: 2 hours 30 min

Ready in: 4 hours

Yields: One serving

Note: The above times do not include the time required to firstly prepare the jellied conger eel

Ingredients

  • 6 ounces shin of beef (or other stewing beef)
  • 2 tablespoons vegetable oil
  • ½ small white onion, peeled and sliced
  • ½ small carrot, scraped and finely diced
  • Salt and black pepper
  • 1 pint fresh beef stock
  • 4 ounces puff pastry
  • 1 teaspoon plain/all purpose flour (plus extra for dusting rolling surface and pin)
  • Butter (1 ounce/¼ stick for liquor plus extra for greasing ramekins and mashing potatoes)
  • Beaten egg for glazing
  • 2 large baking potatoes
  • ½ pint eel poaching liquor
  • 1 tablespoon freshly chopped parsley
  • White pepper
  • 1 ramekin plain jellied conger eel to serve
  • Malt vinegar

How to Make the Beef Pie Filling

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Simple beef stew ingredientsShin of beefChopped shin of beefBrowning shin of beefChopped carrot and onion added to browned beefSimmering beef stew
Simple beef stew ingredients
Simple beef stew ingredients
Shin of beef
Shin of beef
Chopped shin of beef
Chopped shin of beef
Browning shin of beef
Browning shin of beef
Chopped carrot and onion added to browned beef
Chopped carrot and onion added to browned beef
Simmering beef stew
Simmering beef stew
  1. Chop the beef in to fairly small pieces but do not cut away the fat. The flavour comes from the fat and it also serves to keep the meat moist and tender. Any excess which does not render down during cooking can be discarded later.
  2. Heat the oil in a large pot and add the beef. Brown and seal, stirring with a wooden spoon.
  3. Season the beef with salt and pepper and add the onion, carrot and beef stock. Bring to a very gentle simmer, cover and cook for two hours or until tender.
  4. Switch the heat off under the beef stew and leave to cool (at least an hour).

How to Cook and Assemble Mini Steak Pies

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Puff pastry ready for rollingCutting puff pastry pie casesPuff pastry cases fitted in to ramekinsBeef stew spooned in to puff pastry casesCutting puff pastry pie lidsLids are fitted to puff pastry steak piesPuff pastry pies are crimped and glazedPuff pastry steak pies removed from ovenPuff pastry steak pies are rested on wire rack
Puff pastry ready for rolling
Puff pastry ready for rolling
Cutting puff pastry pie cases
Cutting puff pastry pie cases
Puff pastry cases fitted in to ramekins
Puff pastry cases fitted in to ramekins
Beef stew spooned in to puff pastry cases
Beef stew spooned in to puff pastry cases
Cutting puff pastry pie lids
Cutting puff pastry pie lids
Lids are fitted to puff pastry steak pies
Lids are fitted to puff pastry steak pies
Puff pastry pies are crimped and glazed
Puff pastry pies are crimped and glazed
Puff pastry steak pies removed from oven
Puff pastry steak pies removed from oven
Puff pastry steak pies are rested on wire rack
Puff pastry steak pies are rested on wire rack
  1. Put your oven on to preheat to 400F/200C/Gas Mark 6.
  2. Measure the diameter and depth of your ramekins. The pie casings need to be cut to slightly more than one times the diameter plus two times the depth.
  3. A small bowl was found to serve as a cutting template for the pie cases while a drinking glass (same diameter as ramekins) was subsequently used for the lids.
  4. Roll the pastry out large enough to cut two larger circles and two smaller ones.
  5. Grease the full insides of the ramekins with butter and carefully fit the casings inside, ensuring they overhang slightly and evenly all the way around.
  6. Spoon the cooled beef in to the ramekins. Do not completely fill. Any excess beef can be classed as cook/chef's perks.
  7. Cut the lids with the glass and carefully fit in place. Glaze the pastry lids with beaten egg.
  8. Crimp the edges of the pie casings over the edges of the lids and glaze the crimps.
  9. Use the point of a sharp knife to cut a steam vent in the top of each pie. Sit the ramekins on a baking tray and put them in to the oven for about half an hour until the pastry is risen and golden.
  10. Take the pies from the oven and use a blunt edged knife to carefully free the pastry all around the edges of each ramekin. It shouldn't be badly stuck, thanks to the butter.
  11. Wearing oven gloves, carefully tip the pies out of the ramekins and sit on a wire rack to rest for about ten minutes.

Bringing the Pie, Mash, Liquor and Jellied Conger Eel Together

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Making roux for pie and mash liquorEel poaching liquor is added to rouxParsley is added to liquorMashing boiled potatoesPie and mash liquorJellied conger eel and mashPie and mash with jellied conger eel
Making roux for pie and mash liquor
Making roux for pie and mash liquor
Eel poaching liquor is added to roux
Eel poaching liquor is added to roux
Parsley is added to liquor
Parsley is added to liquor
Mashing boiled potatoes
Mashing boiled potatoes
Pie and mash liquor
Pie and mash liquor
Jellied conger eel and mash
Jellied conger eel and mash
Pie and mash with jellied conger eel
Pie and mash with jellied conger eel
  1. When the pies have been in the oven for about ten minutes, peel and roughly chop the potatoes. Add them to a pot with plenty of cold water and some salt. Bring to a simmer for around fifteen to twenty minutes until just softened.
  2. Drain the potatoes through a colander at your sink, tip them back in to the empty pot and let them steam off for five minutes. If you don't do this to get rid of the excess moisture in the form of steam, you will have soggy mash.
  3. Measure out the half pint of eel poaching liqueur and gently heat in a saucepan until just simmering and no more. Pour in to a jug.
  4. Melt the ounce/¼ stick of butter in the same saucepan and add the teaspoon of flour. Stir to form a roux and cook for two or three minutes before pouring in the warm stock, stirring well.
  5. Add the parsley and bring to a simmer for a few minutes, stirring frequently, to thicken.
  6. While the liquor is simmering, add a little butter to the potatoes, season with white pepper and mash.
  7. Spoon the mash on to a serving plate and lay the ramekin of jellied conger eel alongside, having seasoned it with a little extra white pepper and malt vinegar.
  8. Sit the pies on top of the mash, pour or spoon on the liquor and enjoy this slight variation of a genuine English classic dish.

Tucking in to pie and mash, jellied eel liquor and jellied conger eel
Tucking in to pie and mash, jellied eel liquor and jellied conger eel

Preparing Freshwater Jellied Eels

There is no reason why this method of preparing jellied conger eels could not be applied to freshwater silver eels. The only amendment you would need to make would be to poach the eels for a slightly shorter period of time, around twelve to fifteen minutes.

If you liked the recipes on this page (or perhaps you didn't) please give them your star rating below. Thanks for visiting and reading.

5 stars from 3 ratings of these jellied conger eel recipes

© 2014 Gordon Hamilton

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    • Gordon Hamilton profile image
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      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      I wasn't aware of that stat re Japan and eel consumption, mySuccess8. I'm glad you like these ideas. Thanks for visiting and for the information.

    • mySuccess8 profile image

      mySuccess8 2 years ago

      Japan consumes the most of the global eel catch, as eels are commonly used in Japanese cuisine, which is one of my favorites. Now you have provided a different eel cuisine in various serving suggestions, with very clear and detailed cooking instructions and photographs. They look delicious and I would love to try them. Congrats on Hub of the Day!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      I hope you do get the opportunity to try this or something similar MJ Martin. You may find it tastes very different from what you expect. You could also of course try these ideas simply with a firm fleshed white fish. Thanks for visiting and for your comment :)

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      I can fully understand, motivationsblog, why seeing eels would put people off eating them. Fortunately, this wouldn't always be necessary and they can sometimes be bought already cleaned. Glad you're adventurous with food thougha dn otherwise like the idea. Thanks! :)

    • profile image

      Anika Diaries 2 years ago

      Not sure if I will be able to try this someday but this one's definitely well presented. Good job done!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks, rebecca. I know this is not something that would automatically appeal to everyone but I hope it encourages some people to give eel a try :)

    • MJ Martin profile image

      MJ Martin aka Ruby H Rose 2 years ago from Washington State

      I might be willing to try it with the help of all these appealing recipes. It is not a way I am used to eating fish that is for sure. Great presentation and congratulations on HOTD!

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      Miss Monae 2 years ago from North Carolina

      I would try this just because I'm adventurous and some of it looks delicious. I can't even look at an eel because they make me think of snakes. However I loved reading this article, awesome.

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      Ben Zoltak 2 years ago from Lake Mills, Jefferson County, Wisconsin USA

      I'm down with jellied eel! Yum!!!

      Ben

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      Rebecca Mealey 2 years ago from Northeastern Georgia, USA

      Eww. Well, I don't know, but you did a great job, so congrats are in order!

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      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks very much, Thelma. I'm aware this will be a new idea for most people and know that many will not have access to fresh conger eel. It's definitely worth trying though if you can get a hold of it.

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      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks 2besure and I'm glad you can compare the dish to something with which you're familiar. The salad option you refer to was one of my favourite to eat as well, I must admit.

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      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, gmwilliams and thanks. To be honest, I had never heard of conger eel being jellied before either until I decided to give it a go! Obviously, I was delighted with the results but you're certainly right about eel versatility.

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      Thelma Alberts 2 years ago from Germany

      Congratulations on the HOTD award. Well done! You definitely deserve it. I have not eaten this jellied fish food. This sounds yummy and I feel hungry looking at those photos. Thanks.

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      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      Provided it's fresh - like all fish and seafood - the smell from the eel itself is minimal, peachpurple :)

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      Pamela Lipscomb 2 years ago from Charlotte, North Carolina

      This dish is similar to the conch salad my my father who is from the Bahamas makes. Well actually the great spices that are used. I have never tried eel, but the picture where it is plated with a tossed salad looks very tasty. You did an extensive and great job of this topic.

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      Grace Marguerite Williams 2 years ago from the Greatest City In The World-New York City, New York

      Excellent hub. I have never heard of conger jellied eel before I read this hub. The recipes are quite interesting. There are so many ways to prepare eel. Eel is one of the most interesting foods there is. Congratulations on a great hub, VOTED UP!

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      peachy 2 years ago from Home Sweet Home

      doesn't the eels have strong fishy smell?

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      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Elsie, thank you very much for your comment and my apologies for the late reply. Yes, I can confirm there is truth in the eel taking longer to die but I'm not sure I should post here my surefire method for avoiding that... I hope you will try eel again - it really is beautiful eating! :)

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      Elsie Hagley 3 years ago from New Zealand

      Well you have done a great job with interesting photos.

      Not sure about eating eel again I ate it many years ago, it's a very rich meat. I think I could eat it with mini naan bread.

      The reason I'm not keen on cooking it as when I first meet my husband we cooked the eel and it was still alive (takes some 24 hours to die after catching it I think), anyhow a piece jump out the pan as he was cooking it, I have never forgotten it.

      Thanks for the recipes, we do catch eels in the river around here were I live in NZ but they are not nice, muddy, papa rock country.

    • Gordon Hamilton profile image
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      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Yes, I'm aware that jellied eels in a conventional sense can be a bit of an "acquired taste," Nell :) On the other hand, these ideas are pretty different (no skin or bones) so hopefully they may know greater and wider appeal. Thanks for visiting and commenting and I hope there is some remote possibility you may think about trying this sometime... ;)

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      Nell Rose 3 years ago from England

      Hi Gordon, I always love your recipes, but I have got to say, er, yuck double yuck and triple yuck to Jellied eels! LOL! I tried them once down by the coast, and was sick for three days! its now just the thought of them, but you make it sound appealing, just! but that's just my opinion, I am sure others would love to try it, nell