A Jellie of Fyshe
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6 Servings
8.00 oz Cod
3.00 Scallops
3.00 oz Shrimp
2.00 Onions sliced
1.00 tb White wine vinegar
1.00 oz Ginger root, peeled,
Finely chopped
0.33 ts Sea salt
0.25 ts White pepper
2.00 c White wine
2.00 c Water
0.75 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.
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