Seafood In Aspic
|White wine||9 Fluid Ounce (240 Milliliter)|
|Bouquet garni||1 (2 Bay Leaves, 1 Sprig Thyme, 2 Sprigs Parsley)|
|King prawns||18 Ounce (500 Grams)|
|Prawns||4 Ounce (100 Grams)|
|Mussels||4 1⁄2 Pound (2 Liters)|
|Fish jelly/2 packets unflavored gelatin and use fish stock instead of water||2 Ounce (2 Packets)|
|Pepper strips||3 (Few Strips Of Green And Red Pepper)|
1. Dissolve the fish jelly in lukewarm water (according to packet directions) and leave to cool. Place 6 small moulds or ramekins in the freezer for a few minutes.
2. Prepare a court-bouillon: in a saucepan, bring to the boil 1 litre (1 3/4 pints) water with the white wine. Season with salt, add the peppercorns and bouquet garni. Cook the court-bouillon for 15 minutes, then add both kinds of prawns. Cook for 3 minutes. Drain and put the prawns aside.
3. Scrub and wash the mussels well. Drain and place them in a saucepan over a high heat until they open. Remove the mussels from their shells and put aside.
4. Pour a little of the jelly, half set, into the small moulds. Place in the freezer. Meanwhile, shell the prawns.
5. When the jelly has set in the moulds, garnish with the pepper strips, a layer of prawns, a layer of mussels and another of prawns, with a little aspic jelly in between each layer. Each time that you make a jelly layer, place the moulds in the freezer for 10 minutes to allow to set. Finish with a thick layer of jelly, filling the mould to the top. Set in the freezer until firm. To unmould, plunge the moulds in hot water for a few seconds.