Nick Tsagaris - Jellied Eel  Recipe
Nick Tsagaris - Jellied Eel  Recipe

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, nick tsagaris - jellied eel  recipe. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Nick Tsagaris - Jellied Eel  Recipe is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Nick Tsagaris - Jellied Eel  Recipe is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have nick tsagaris - jellied eel  recipe using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Nick Tsagaris - Jellied Eel  Recipe:
  1. Get 100 g Eel
  2. Take 184 g Calories
  3. Take 11.6 g Total Fat
  4. Make ready 18.4 g Protein
  5. Make ready 0.58 g Omega-3
  6. Make ready 126 mg Cholesterol
Instructions to make Nick Tsagaris - Jellied Eel  Recipe:
  1. Wash the pieces of eel thoroughly under cold running water.
  2. Place the pieces of eel in salt water and let it soak for 5 minutes.
  3. Rinse well under cold running water, then place the eel in a heavy 4- to 5-quart stainless-steel or enameled saucepan.
  4. Add vinegar, sliced onion, peppercorns, bay leaves, salt and water, and bring to a boil over high heat.
  5. Reduce the heat to low, cover the pan, and simmer for 20 minutes.
  6. Transfer the pieces of eel to an baking dish (8x12x2-inch) With a slotted spoon, and stir the lemon juice into the cooking liquid. Discard the peppercorns.
  7. Then pour the entire contents of the pan over the eel, spreading the onion slices on top with a fork.
  8. Sprinkle evenly with the parsley, and refrigerate for at least 4 hours. When thoroughly chilled, the liquid should form a soft jelly.
  9. Cut eggs crosswise into 1/4-inch slices and arrange them attractively on the jelly and serve directly from the bowl.

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