2 carrots and 1 onion peel and chop finely.
1 leek wash with cold water and cut into slices
2 sprigs parlsey wash, remove the leaves and chop finely.
Boil the vegetables together with the parsley, 3 cloves, 2 tbsp. salt and 13 peppercorns in 2 l water for 20 minutes in an uncovered pot.
1,5 kg fish clean, rinse with water, cut into portions and lay into the hot, steaming liquid until done.
330 ml Quince Vinegar heat up and mix with 660 ml of the hot liquid.
Rinse a bowl with cold water and fill in the liquid approximately 1 cm high. Let it cool down.
Spread the pieces of eel on the cold aspic and pour some of the aspic-liquid on top of it.
Leave the eel in aspic over night in the refrigerator until it becomes solid.
serves 4
