We Deliver Tuesday, Wednesday, Thursday, Friday & Saturday (At extra charge). Orders are delivered up until 9pm. Next day delivery cut off is 2pm. Free delivery on all orders over £75!
Prepare the eel by cutting it into 2-inch sections and sprinkling it with salt and cayenne pepper. Take the eel heads and tails and place them in a shallow pan. Spread out the eel pieces and add just enough hot stock to barely cover them. Steady poaching the eels for 10 to 15 minutes till the eel meat starts separating.
Make sure the solids are removed. Cooking liquor or cider can be added. The eels should be simmered briskly for 15 minutes, but for smaller eels, it should take less time. During cooking, cover the pot.
Prepare a serving dish for the eel steaks. Make sure the dish is covered and kept warm.
Toast or fry the bread, and keep it warm until serving time.
Bring the stock to a proper boil and let it simmer for a few minutes. Once the mixture reaches your desired consistency, stir in the cream and the chopped parsley. Make sure the seasoning is correct, and heat through.
Toast or fried bread is a good accompaniment.