A Jellie of Fyshe

Serves 6

225g (8 oz) White Fish, Hake or Cod, Haddock
6 Scallops
450ml (¾ pint) White Wine
450ml (¾ pint) Water
2 Onions
110g (4oz) Prawns
25g (1 oz) Root Ginger
20g (¾ oz) Gelatine
1 tbsp White Wine Vinegar
Salt and White Pepper

Place the fish in a saucepan with the scallops, vinegar, peeled and finely chopped ginger root, spices, wine and water.
Bring it gently to the boil and gently simmer for 10 minutes.
Add the spring onions and prawns and simmer for a further 3 minutes.
Remove the fish, bone and skin the white fish and set 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.
Carefully pour off the juices, leaving the sediment, and then strain until clear.
You should have approximately 750ml (1¼ pint) of liquid remaining.
Dissolve the gelatine in a little of the liquid, allow cool at room temperature, then mix it with the rest of the liquid.
Pour a thin layer 1 cm (½inch) of the juice into the bottom of a 1200ml (2 pint) dish or fish mould and place in the fridge to set.
Flake the white fish into small flakes: remove the coral from the scallops and cut the white flesh into three or four pieces.
Once the jelly has firmed, arrange the fish in the bottom of the dish with some scallop coral in the centre, with the prawns around the outside, adding flakes of white fish.
Add little more of the liquid and return it to the fridge to set.
Continue to layer the fish in the mould, setting each layer with a covering of liquid until all the fish and juices are used.
Leave to set for at least 4 hours in a fridge.
Un-mould and decorate with fresh herbs, serve as a starter.

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A Jellie of Fyshe

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