Eel in aspic

About the dish

The dish belongs on the cold table and is served with salad in mayonnaise, or with tomatoes.

How to make it

1. 1

   Stuff and roll

   Carefully cut the backbone out of the skinned, cleaned eel. Rub the fish with salt and diluted vinegar. Cut the anchovies into lengthways strips, lay them on the eel and roll it up tightly. Tie it with string.

2. 2

   Cook the eel

   Wrap the eel in a cloth and simmer gently in boiling water with the wine, dill, bay leaf and peppercorns. Let it cool, remove the string and cut into pieces about 2 cm thick with a very sharp knife.

3. 3

   Make the aspic

   Strain and skim the stock. When cold, whisk it over the heat with the rinsed, snipped gelatine and the egg whites. Bring to the boil, take off the heat and leave covered for 10 minutes. Strain through a cloth.

4. 4

   Set and serve

   Spread the fish on a dish and pour the aspic over. When set, cut the pieces out neatly. Serve on lettuce leaves, garnished with olives and radishes, and very cold.

5. 5

   Accompaniments

   Serve with salad in mayonnaise. A mixture of diced apple, potato and cucumber in mayonnaise is good, as are tomatoes.