A Jellie Of Fyshe Recipe
 |
|
Ingredients : A Jellie Of Fyshe Recipe
8 oz Cod
3 Scallops
3 oz Shrimp
2 Onions sliced
1 tbsp White wine vinegar
1 oz Ginger root, peeled,
Finely chopped
1/3 tsp Sea salt
1/4 tsp White pepper
2 cups White wine
2 cups Water
3/4 oz Gelatin
Put the codfish (or other 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
appoximately 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 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 of four pices. Once the jelly is firm,
arrange the most decorative 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 a fridge. Unmold and decorate with fresh herbs; serve as a starter.
Converted by MC_Buster.
If you liked this A Jellie Of Fyshe Recipe, you may be interested the following related recipes:
Miscellaneous Recipes
Related Sites:
Skyline Chili - The Official Website of Skyline Chili
The official web site of Skyline Chili.