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: 4 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 Home Recipe No. 22 A festive dinner - Cooked, cold trout in jelly a'la Bente Use the same procedure for eel in jelly. 1 kg skinned and cleaned eel

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 4 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 to 20 minutes. Turn off the heat and the fish is resting 5 minutes in the broth. A small fish boil only for 10 to 15 minutes. Try for yourself - can the bone of the dorsal fin be pulled out easily - is the fish fully cooked. If you want to try with eels, the times are the same for large eels (600 g) and small eels (300 g) live weight. 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. A deep-frozen trout may be turned on the grid after half the time, so that the upper part is under water. 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. 12 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 12 isinglass be poured in one at a time while stirring. Turn down the heat and stir vigorously in the layer - do not boil. 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 are making this dish for the wife and yourself, arrange it on two plates, which are then decorated. The rest of the fish in gel is immediately put back in the fridge, and it can keep there for 3 to 4 days at a temperature below 5 °C. If a soup is to be 100% clear, you must use 2 egg whites with shells per 1 liter of soup/stock. Search net, how to do it.