Jellied Eels

Method

1. Rinse the 250 g of eel rounds well under cold running water. Rub them with 0.25 tsp of the sea salt to draw off any surface slime, then rinse again thoroughly and pat dry. Pull out the fin line if it is still attached; leave the skin on, as it carries much of the gelatine that sets the dish.
2. Put 250 ml of water into a small saucepan with 1 tbsp of malt vinegar, 40 g of finely chopped onion, the bay leaf, 5 black peppercorns and the remaining 0.25 tsp of sea salt. Bring to the boil over a medium heat, then turn down and simmer for 5 minutes so the onion softens and the aromatics infuse.
3. Lower the eel rounds into the pan in a single layer — they should be just covered by the liquor — and drop the heat until the surface barely trembles. Poach uncovered for 20 minutes, skimming off any grey foam. The eel is ready when the flesh is opaque and pulls easily from the backbone; do not let it boil hard or the pieces will break up.