A Jellie Of Fyshe Recipe

• 225 gm (8 ounce) hake, cod, haddock, or possibly other well-flavored white fish
• 3 x scallops
• 75 gm (3 ounce) prawns (shrimp)
• 2 x onions, roughly sliced
• 1 Tbsp. white wine vinegar
• 25 gm (1 ounce) ginger root, peeled and finely minced
• 1/3 tsp sea salt, 1/4 tsp. white pepper
• 450 ml (15 fl ounce, 2 c.) each white wine and water
• 20 gm (3/4 ounce) gelatine

1. Put the white fish in a pan with the onions, vinegar, ginger root, spices, wine and water.
2. Bring it gently to the boil and simmer for 10 min.
3. Add in the scallops and prawns and cook for a further 3 min.
4. Remove the fish; bone and skin the white fish and set it all aside.
5. Strain the cooking juices and set aside to cold for several hrs by that time a lot of the sediment will have settled in the bottom of the bowl.
6. Carefully pour off the juices, leaving the sediment, and then strain several times through a clean teacloth.
7. You should have appoximately 750mL (25 fl ounce, 3 c.) of liquid left.
8. Heat 20g (3/4 ounce)
9. of gelatine in a little of the liquid, cold it to room temperature, then mix it into the rest of the juices.
10. Pour a thin layer 1 cm (1/2 inch) of the juice into the bottom of a 1.2 liter (2 pint, 5 c.) souffle dish or possibly fish mold and put it in the fridge to set.
11. Flake the white fish into smallish flakes; remove the coral from the scallops and cut the white flesh into three of four pices.
12. Once the jelly is hard, 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 possibly however you feel inspired.
13. Spoon a little more of the juice and return it to the fridge to set.
14. Continue to layer the fish in the mould, setting each layer with a covering of juice till you have used up all the fish and juices.
15. Leave the jelly to set for at least 4 hrs in a fridge.
16. Unmold and decorate with fresh herbs; serve as a starter.

hake, scallops, prawns, onions, white wine vinegar, ginger root, salt, white wine, gelatine

Taken from cookeatshare.com/recipes/a-jellie-of-fyshe-61940 (may not work)