Recipe Outpost - A Jellie Of Fyshe

	Recipe Categories
	Appetizers
	Baked Goods
	Barbecue
	Basics
	Breads
	Breakfasts
	Candies
	Canning and Preserving
	Casseroles
	Cheese
	Chocolate
	Condiments
	Cookies
	Crock Pot® and Slow Cooker
	Desserts
	Drinks
	Eggs
	Fruits
	Grains
	Herbs and Spices
	Holiday
	Hot and Spicy
	Jellies and Jams
	Kids
	Main Dish
	Meats
	Mexican
	Miscellaneous
	Nuts
	Pasta
	Pets
	Poultry
	Quick and Easy
	Regional Cuisine
	Rice
	Salads
	Sandwiches
	Sauces
	Sausages
	Seafood
	Side Dishes
	Snacks
	Soups
	Stews
	Stuffings
	Vegetables
	Vegetarian
	Wild Game

Special Offers

	Login
	User Name
	Password

	Sign Up Now	Forgot Password

	Recipe Info
	Contributor	Unknown
	Rating	Not rated yet

Instructions

Ingredients
8	ounces	cod
3	each	scallops
3	ounces	shrimp
2	medium	onions sliced
1	tablespoon	white wine vinegar
1	ounce	ginger root, peeled and finely chopped
1/3	teaspoon	sea salt
1/4	teaspoon	white pepper
2	cups	white wine
2	cups	water
3/4	ounce	gelatin

Directions:
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 approximately 3 cups of liquid left. Melt 3/4 ounce 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 pieces. 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 mold, 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. Remove from the mold and decorate with fresh herbs; serve as a starter.

Rate this recipe	1	2	3	4	5
Rate this recipe