4 - 6
How to cook English Prawns in Jelly
- 1/2 pound/1/4 kg shelled, cooked prawns (shrimps)
- 1 cucumber
- Fennel fronds, parsley or dill
- 6 cups cold water
- 4 sole or turbot bones
- 1 sprig parsley
- 1 1/2 ounces/45 g gelatin crystals
- 2 tablespoons cold water
- 4 egg whites
- 1 wine glass Mosel or other light white wine
- Clean the sole bones of all blood and cut off the heads. Cover with cold water, add the salt and parsley and bring to the boil, boiling for 20 minutes.
- Strain the stock through a muslin bag into a clean pan and reduce it by boiling rapidly until you have approximately 4 cups. Strain again; measure 4 cups and put it aside to cool, then make the jelly, remembering to include the wine.
- Fill individual glass dishes with the shelled prawns (or defrosted shrimps or prawns). The quantity will depend on the size of your dishes-and purse!
- Add tiny cubes of peeled and de-seeded cucumber and a sprinkling of fennel fronds, finely chopped. If you do not have fennel, either fresh dill or parsley will do.
- When the fish aspic is cold, but not jellied, pour it over the prawns and put to set.
The English Prawns in Jelly recipe very easy to prepare and so good!
This recipe for English Prawns in Jelly serves/makes: 4 - 6
The English Prawns in Jelly recipe is adopted from The Fine English Cookery by Michael Smith 1998
Main Ingredient: Shrimp
Preparation Method: Aspic/Chilled