Cooked, cold trout in jelly a la Bente

Shopping List for 4 adults

1 nice rainbow of 1.5 to 2 kg
2 new baked flute or other good bread
1 cup dill or chives or spring onions
125 g mayonnaise
125 g cremefraiche 38%
1 tsp. carry, the mild one
1 packet frozen prawns
4 small tomatoes flavor
2 hard boiled eggs
1 lemon
1 bunch asparagus, white or green
12 isinglass
Broth:
6 dl dry white wine
6 dl water
2 tsp. salt
2 leeks or 4 spring onions only the green
1 onion
2 cloves garlic
1 red chili peppers
4 bay leaves
1 carrot
4 cm fresh ginger
1 twigs lovage, bouillonurt or maggiurt
1 twigs thyme
1 twigs sage
I am an angler in Scandinavia
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Recipe No. 22
Cooked, cold trout in jelly a la Bente
Cooked, cold trout in jelly a la Bente

Procedure without liability: First you have to catch a big trout suitable for 4 persons. A trout of 2 kg is sufficient as main course. Is it used as a starter, there is for 8 persons. Cut the trout from bowel opening to head and cut off the head. Clean the trout free of guts, blood, skin and slime under cold water. Prepare a broth in a fish pot of 6 dl white wine and 6 dl water. Pour all the above ingredients in the fish pot and let it boil softly for 10 minutes before the fish comes up in the boiling broth. Trout placed in the fish pot on grid and return to a boil. Reduce the heat, cover and simmer for 15 minutes. Turn off the heat and the fish is resting 5 minutes in the broth. A small fish boil only for 10 minutes. Try it after - can back-fin easily drawn out - the fish is done.

Do you use a frozen trout, pour all ingredients in the cold broth and put the deep frozen trout on the grid in the cold broth. Warm up to a boil and let the fish simmer for 30 to 45 minutes depending on size of fish. Same rest time as above.

Grid with the trout is taken up and to cool. When it is lukewarm, the fish flesh peeled from their bones. Meanwhile, poured boiling broth through a strainer into a bowl and made sedimentation. 10 leaves of gelatins into softened in cold water for 10 minutes. The almost clear, boiling broth measured up to 1 liter, and if there is missing a little attenuate with water or white wine. Bring now the broth to a boil and 10 isinglass be poured in one at a time while stirring. Boil for 2 minutes. The fish clean from skin and bones, remember also the brown fish fat on the sides, it is not tasty when consumed in large portions. Add the nice pieces of fish in a dish with high edges and pour over fish broth. To cool and then covered with film. Put in the fridge for the next day.

Now you have two options for serving the fish. As a starter serve on individual plates or as a main course serve in the whole dish. As a starter you share the fish with some jelly on the individual plates and decorate the dish with things you like best. As a main course you decorate the entire dish with everything and put it on the table. Then, guests can choose from the decoration.

Garnish: Make a dressing of mayonnaise and sour cream together with the carry and decorate plates or dish. Garnish with asparagus, prawns, eggs, tomatoes and lemon slices. Cut dill over the dish. Chives and the white of spring onions -if you prefer - can also be used.

Drink: A cold glass of dry French white wine well suited to the dish. But do you prefer beer, try a cold top-fermented and unpasteurized beer.

Hint: If you make this dish for your wife and yourself, then put the fish on small plates, and garnish with dressing and herbs. The rest of the jelly fish are in the fridge and it may well stay for 3 to 4 days at a temperature below 5 C. I did so, see the two images.

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