Fine English Cookery/Michael Smith 1998

Prawns in Jelly
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
allow at least 30g/1oz shelled, cooked prawns per person 1 cucumber fennel fronds, parsley or dill
THE STOCK: 1-1/2 liters/3 pints cold water 4 sole bones or the equivalent of turbot bones a sprig of parsley
salt THE ASPIC JELLY: 45g/1-1/2 oz gelatine crystals 2 tbsps cold water
4 egg-whites 1 wine glass Mosel or other light white wine



1 Clean the sole bones of all blood and cut off the heads. Cover with cold water, add the salt and parsley and bring to the boil, boiling for 20 minutes.
2 Strain the stock through a muslin bag into a clean pan and reduce it by boiling rapidly until you have approximately 1 litre/2 pints. Strain again; measure 1 litre/2 pints and put it aside to cool, then make the jelly, remembering to include the wine.
3 Fill individual glass dishes with the shelled prawns (or defrosted shrimps or prawns). The quantity will depend on the size of your dishes-and purse! Add tiny cubes of peeled and de-seeded cucumber and a sprinkling of fennel fronds, finely chopped. If you do not have fennel, either fresh dill or parsley will do.
4 When the fish aspic is cold, but not jellied, pour it over the prawns and put to set.

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