First, you need to prepare the eel. Using a sharp knife, cut the skin of the eel from the back of the head. Then, using fish pliers, pull away 2.5 cm of its skin.
After skinning, lay the eel on the chopping board and cut off the head. Make a cut on the backbone, just above the lines of bones.
Now, cut away the fillet. Keep the knife close to the bones.
When the knife is close to the bones, hold the eel from another side and cut the fillet in a clean sweep. Repeat the same for the other side.
Now cut the fillet into pieces of around 2.5cm in length diagonally.
Then, take a large saucepan and add pieces with the ingredients, i.e., lemon juice, bay leaves, peppercorn, cloves, and salt.
Pour cold water into the saucepan and bring this mixture to boil for about 20 minutes.
Now, put the mixture in the bowl and cool it. After 10 minutes, stir it after adding parsley and chill it until the mixture is set.
After the mixture is set and jelly is formed, it is ready to be served.