Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Eel Stock and Liquor Recipe for Pie n Mash
Eel Stock and Liquor Recipe: Remember the pie-n-mash blog with Mr. C aka The Shamen, well this is now the Eel Stock and Liquor Recipe to get that delicious ‘gravy’ for the pie-n-mash plate. You can also have the delight of cooking the Pie-n-Mash following our Pie n Mash Recipe.
How did I get that stock to make the liquor and the jellied eels in the first place? The easiest way is to show you, right?
Eel Stock and Liquor: A Culinary Symphony
There are so many varieties of traditional liquor recipe out there to enjoy, so embark on a gastronomic journey with the enchanting blend of Eel Stock and Liquor. This exquisite concoction, rooted in traditional recipes, unveils a tapestry of flavors. I think mine is the best eel stock and liquor recipe, cum parsley liquor sauce recipe. Mine is more on the traditional side.
To craft this elixir, combine eel heads, skin, and body in a pan. Cover with a half-water, half-cider mixture, bringing it to a boil, then simmering for 20 minutes. The result is a rich stock, laying the foundation for an exceptional culinary experience.
Explore diverse recipes where eel stock and liquor play a starring role. Delight in the classic combination of Pie, Mash, and Liquor, where fish stock, flour, and parsley come together to create a savory sauce. Discover variations like the Perfect English Eel Stew, featuring a delectable blend of eel, double cream, parsley, and spices.
So what did I have and what did I do? I took a large stockpot and into that added;
- 3 white onions roughly chopped;
- 4 stalks of celery roughly chopped;
- 3 carrots roughly chopped;
- A good pinch of salt and black pepper; and
- A good glug of Olive oil.
Get that on the heat and sweat the vegetables down. Not cooked, just until you see the onions getting translucent.
We are getting near the start of the Eel Stock and Liquor.
Throw in the gutted eels. I had three big ones as you can see – watch the Memoirs of Wet Markets and Eels for that.
Actually apologies before throwing in the eels you need to pour over about three kettles of boiling water. This is the weirdest experience as they puff up and open their mouths. All a bit scary really. Now, why the hell are you doing this? Remember picking them up, all that slime from years of living on the river bed.
Well, the boiling water sort of ‘cooks’ that and turns it into a skin that you can rub/peel off. Now, this is gross – so I got my Mary to do it haha. So now that you have cleaned the eels, throw them in the pot with the vegetables and cover them with cold water. Back on the heat, bring to a boil, and reduce to a simmer.
Once the eels are nicely cooked – you’ll see white flesh that is light and flaky. Off the heat.
Take another stockpot and strainer, and strain the eel stock in the other pot. Obviously, keep the eels.
Now to make the liquor you need first to make a roux.
Take a large frying pan and melt a good knob of butter over the heat. Gradually then sprinkle in plain white flour and stir it gently but continually (no lumps please). This will gradually start to form a white paste or actually the roux, a white sauce base.
Once you are there and it is all nice and smooth start to spoon in the eel stock and stir. It will start to absorb the roux. So slow and steady, slow and steady. The liquor needs to be a sauce-like consistency, not really runny but not really thick. Like a light gravy. Add in some malt vinegar – about 2-3 tablespoons.
I had already placed a couple of chilli padi in my vinegar for a few days to give it some bite. Give a good season with salt and pepper and then add in a finely chopped half bunch of British parsley – not Chinese as that is coriander – it must be the curly kind.
Have a wee taste to see if you need any more seasoning.
Organise your own Cockney Knees Up and get some of that Eel Stock and Liquor on your Pie-n-Mash. ENJOY!!!
People also asked about Eel Stock and Liquor
| Questions | Answers |
|---|---|
| 1. What is eel stock and liquor? | A rich broth made by simmering eel, enhancing flavors with various ingredients. The liquor is a parsley-infused sauce often served with pie and mash. |
| 2. How is eel stock prepared? | Simmer eel heads, skin, and tails with aromatics like onions, celery, and carrots. Boil in a mixture of water and cider for depth of flavor. |
| 3. What ingredients are used in liquor sauce? | Typically, flour, butter, parsley, and stock are combined to create a savory parsley liquor sauce, adding a vibrant and herbaceous element to the dish. |
| 4. What dishes can be made with eel stock? | Eel soup, eel stew, and eel pie are popular dishes that benefit from the robust and unique flavor profile of eel stock. |
| 5. Is eel stock and liquor a traditional dish? | Yes, especially in British cuisine where it is a key component of dishes like pie and mash, creating a classic and comforting meal. |
| 6. Can eel stock be used in other recipes? | Absolutely, eel stock’s rich umami can enhance various recipes, providing a distinct depth of flavor to soups, stews, and risottos. |
| 7. What does parsley liquor add to a dish? | Parsley liquor contributes a fresh, herbaceous note, balancing the richness of eel stock. It’s a signature element in traditional pie and mash recipes. |
| 8. How is eel stock and liquor served? | Eel stock is used as a base in recipes, while parsley liquor is often poured over dishes like pie and mash or served alongside eel-based meals. |
| 9. Can I make eel stock at home? | Certainly, homemade eel stock requires simmering eel trimmings with vegetables and seasonings. It’s a rewarding process for those seeking a unique culinary experience. |
| 10. Are there variations of eel stock recipes? | Yes, variations may include different herbs, spices, or cooking methods, allowing for a range of interpretations to suit individual tastes and culinary creativity. |
