A Jellie Of Fyshe
Submitted by keki
A Jellie of Fyshe: a medieval-style aspic of cod, scallops, and shrimp suspended in a clear gelatin set with white wine, ginger, and vinegar. The historic seafood starter for special occasions.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minThis is a seafood aspic in the medieval tradition, the kind of show-stopping starter that graced the great halls of Tudor England before refrigeration made fancier cold dishes possible. Cod, scallops, and shrimp are gently poached in white wine spiked with ginger root and vinegar, then suspended in clear, golden jelly set with unflavored gelatin.
The technique that defines a successful aspic is liquid clarification. Resting the strained poaching liquid for several hours lets the sediment fall to the bottom of the bowl. Pouring off the clear top layer, then straining several more times through a tea cloth, yields the brilliant, near-transparent jelly medieval cooks prized as a sign of skill.
Layering the fish into the mold one piece at a time (with a thin layer of jelly setting between each layer) is what creates the suspended-in-amber effect. Scallop coral, pink shrimp, and white cod become a stained-glass starter when unmolded.
Chef Tips
- Use a clear, dry white wine like Sauvignon Blanc or Pinot Grigio, oaky or sweet wines muddy the jelly
- Bloom the gelatin in cold liquid first before warming it, dropping powdered gelatin straight into hot liquid creates clumps that won’t dissolve
- Run the chilled mold under warm water for 5 to 10 seconds before unmolding, this releases the jelly cleanly
- Decorate with fresh dill, parsley, or chive blossoms after unmolding for the medieval-banquet look
- Keep refrigerated until the moment of serving, aspic softens at room temperature and weeps liquid
Variations
- Swap cod for sole, halibut, or any other firm white fish for a different seafood profile
- Add cooked, peeled crayfish or lobster pieces for a more luxurious version
- Stir 1 tablespoon of fresh tarragon into the cooking liquid for an herbal note
Ingredients
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 ¾ 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 (½ 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.
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