A Jellie Of Fyshe

A Jellie Of Fyshe
Last updated 10/4/2011 7:43:32 PM. Recipe ID 519. Report a problem with this recipe.

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      Title: A jellie of fyshe
 Categories: Seafood
      Yield: 6 Servings
      8 oz Cod
      3    Scallops
      3 oz Shrimp
      2    Onions sliced
      1 tb White wine vinegar
      1 oz Ginger root, peeled,
           Finely chopped
    1/3 ts Sea salt
    1/4 ts White pepper
      2 c  White wine
      2 c  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.

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Recipe ID 519 (Apr 03, 2005)

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