Skin and bone the eels but do not cut them up. Lay them on the table, skin side down and sprinkle with grated nutmeg, a little grated lemon zest and the chopped herbs.

Cut the fish into pieces about 4 inches long. Roll up each piece and tie with strong cotton or fine string. Put the stock, vegetables and bouquet garni into a saucepan and bring to he boil. Add the eels and simmer very gently until tender, for about 30 minutes. Lift out the fish take off the cotton or string and place the eels in a basin. Measure the stock and make up to 450 ml with water.

Add the gelatine to the lemon juice to dissolve the gelatine, then add this to the hot stock. Stir until completely dissolved. Strain this over the fish and leave to set. Turn out when cold and serve with a green salad and sliced gherkins.