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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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In Denmark a lot of fish is eaten since, of course, it is readily available. Use any firm white fish such as cod, hake, halibut etc. Ingredients:
1 lb firm white fish (cod, hake, halibut etc are good) |
1 lb fish bones |
bouquet garni parsley, celery and fennel |
2 teaspoons salt |
fresh ground black pepper, to taste |
2 tablespoons lemon juice |
1 cup dry white wine |
3 1/2 cups water |
1 egg white |
1 ounce gelatin |
1 leek, white only, cut into fine strips |
2 celery ribs, cut into julienne strips |
3 carrots, cut into julienne strips |
lemon slice (to garnish) |
Directions:
1. In a large saucepan, combine fish, fish bones, bouquet garni (use leeks strip to tie parsley, celery, and fennel).
2. Bring to a boil, reduce heat, and cook, uncovered, for 15 minutes.
3. Strain mixture through a fine sieve; whisk egg white into the strained liquid and sieve again.
4. Mix gelatin with a little water and add to liquid; taste and adjust seasoning.
5. Set mixture aside and allow to set lightly.
6. Meanwhile, cook the julienned vegetables, in lightly salted water, for about 4 minutes; drain, allow to cool.
7. Add vegetables to gelatin mixture (vegetables should not sink to the bottom or the gelatin is not set enough).
8. Serve cold, cut in cubes with lemon slices for garnish.
9. Can be served in small bowls or tumblers for interest.
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