8 oz hake, cod, haddock, or other well-f; lavoured white fish
3 oz prawns (shrimp)
2 onions, roughly sliced
1 tablespoon white wine vinegar
1 oz ginger root, peeled and finely chop; ped
1/3 teaspoon sea salt
1/4 teaspoon white pepper
2 cup white wine
2 cup water
3/4 oz gelatin
Elaborate and highly decorative jellies were "the delight of the artistic medieval cook, often enhanced with edible gold and silver."
Put the white fish in a pan with the onions, vinegar, ginger root, spices, wine and water. Bring it gently to the boil and simmer for 10 minutes. Add the scallops and prawns and cook for a further 3 minutes. Remove the fish; bone and skin the white fish and set it all aside. Strain the cooking juices and set aside to cool for several hours by which time a lot of the sediment will have settled in the bottom of the bowl. Carefully pour off the juices, leaving the sediment, and then strain several times through a clean teacloth. You should have approximately 3 cups of liquid left. Melt 3/4 oz of gelatin in a little of the liquid, cool it to room temperature, then mix it into the rest of the juices.
Pour a thin layer (1/2 inch) of the juice into the bottom of a 2 pint (5 cup) souffle dish or fish mold and put it in the fridge to set. Flake the white fish into smallish flakes; remove the coral from the scallops and cut the white flesh into three or four pieces. Once the jelly is firm, arrange the most decorataive of the fish in the bottom of the dish--some scallop coral in the middle, prawns around the outsides, flakes of white fish in between or however you feel inspired. Spoon a little more of the juice and return it to the fridge to set. Continue to layer the fish in the mould, setting each layer with a covering of juice until you have used up all the fish and juices. Leave the jelly to set for at least 4 hours in the fridge. Unmold and decorate with fresh herbs; serve as a starter.
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