8 oz cod
3 scallops
3 oz shrimp
2 onions sliced
1 tbsp white wine vinegar
1 oz ginger root, peeled,
1 finely chopped
1/3 tsp sea salt
1/4 tsp white pepper
2 cup white wine
2 cup water
3/4 oz gelatin
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 appoximately 3 cups of liquid left. Melt
3/4 oz 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 (1/2 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 pices. 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 mould, 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. Unmold and decorate with
fresh herbs; serve as a starter.
Servings: 6 servings
A Jellie Of Fyshe Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Fish; Seafood; Vegetable
The History of Recipes
We can trace the history of `recipes` far back into ancient history, certainly as far back as early Egypt, and possibly even further than that. However, these, ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to historians are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Additionally, he recounts how the Romans used a wide range of aromatic flavours, including a few you will know such as thyme, mint and parsley. As we move on, there were a couple of interesting books which appeared in the fourteenth century ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books have no connection with the curry that is familiar to us all today, but rather descriptions of the types of meals prepared for the upper classes of those days. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab countries, including parsley and basil. These new herbs and spices created an explosion in publications on food, most of which still exist in academic collections. The revolution that is television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this A Jellie Of Fyshe recipe.
