Redoing jellied eels


Daniel Doherty, executive chef at Duck & Waffle, has the recipe to reimagine classic English dishes.

Part 3: redoing jellied eels

22nd September 2014

Found in the East End of London, jellied eels have a somewhat forbidding reputation – some people find them to be just a bit much. I’d like to redo them: instead of cooking them in stock and allowing the natural gelatine in the bones to set the stock around them, I’m going to use smoked eel and garnish it with a horseradish jelly and some fresh sea vegetables. The cider vinegar in the jelly combined with the horseradish contrasts nicely with the richness of the eel. You should be able to get smoked eel from any good fishmonger or online from Forman & Field.

Smoked jellied eels and horseradish jelly
Serves 4
200g smoked eel
50g samphire
1 inch piece horseradish
50g crème fraiche
3 tablespoons olive oil
Few sprigs dill
for the horseradish jelly:
2 inch piece horseradish, grated
300ml cider vinegar
150g sugar
2 sheets gelatine

To make the jelly, soak the gelatine in cold water until soft (for about 10 minutes).

In a small pan, heat the vinegar and horseradish until almost boiling, then add the sugar to dissolve. This will only take a minute.

Remove the pan from the heat, add the gelatine and stir it in to melt.

Strain the jelly mix through a fine sieve and place the liquid in a small bowl in the fridge to set.

To serve, slice the eel approximately ½ cm thick, and scatter on a plate, about 8 slices per dish. Add a couple of 5p-sized blobs of crème fraiche around, then add 7-8 stalks of samphire, again scattered around, and finish with 6 or so penny-sized blobs of jelly. Drizzle a little olive oil and a final grating of fresh horseradish over the whole dish. Then you’re good to go.

More in this series

Reinventing shepherd's pie
Reinterpreting meat and two veg
Remaking tea and biscuits


We want our stories to go far and wide; to be seen be as many people as possible, in as many outlets as possible.

Therefore, unless it says otherwise, copyright in the stories on The Long + Short belongs to Nesta and they are published under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

This allows you to copy and redistribute the material in any medium or format. This can be done for any purpose, including commercial use. You must, however, attribute the work to the original author and to The Long + Short, and include a link. You can also remix, transform and build upon the material as long as you indicate where changes have been made.

See more about the Creative Commons licence.


Most of the images used on The Long + Short are copyright of the photographer or illustrator who made them so they are not available under Creative Commons, unless it says otherwise. You cannot use these images without the permission of the creator.


For more information about using our content, email us: [email protected]


HTML for the full article is below.