A Jellie Of Fyshe

---------- Recipe via Meal-Master (tm) v8.02

Title: A JELLIE OF FYSHE
Categories: Seafood
Yield: 6 servings

8 oz Cod
3 Scallops
3 oz Shrimp
2 Onions sliced
1 T White wine vinegar
1 oz Ginger root, peeled,
Finely chopped
1/3 t Sea salt
1/4 t 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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