Eels in gel

Ingredients for Eels in gel

Instructions for Eels in gel

To prepare the Eels in gel recipe, please follow these instructions:

Clean and rinse the eels and cut it in pieces/slices, boil it and let it get cold in the boiling brine. Remove skin and bones. Foam fat of the soup and the si.

Jelly: measure ½ l of soup and bring it to a boil. Smelt it macerate isinglass herein. Season with salt and pepper.

Pour a thin layer of gel on the bottom of a large or several small molds and let it congeal. Onion olive shrimp and herbs in the form of a nice pattern. Fix your it with a thin layer of gel, which will stiffen.

Put fish in pieces and pour gently so much gel in that the fish are covered.

Set the right cold and let it congeal. Turn it out on a platter and serve with salad and parsley or dill and egg both.

Variation: instead of cutting the eel in pieces before boiling, you can open it and take out the anchovies. The eel is sprinkled with the chopped dill and crushed peppercorns, and rolled together from the tail. The roll is held together with a toothpick. Boiled and cut into thin slices, and place then in gel