English Prawns in Jelly Recipe

Serves/Makes: 4 - 6

Ingredients:

  • 1/2 pound/1/4 kg shelled, cooked prawns (shrimps)
  • 1 cucumber
  • Fennel fronds, parsley or dill

  • Stock:
  • 6 cups cold water
  • 4 sole or turbot bones
  • 1 sprig parsley
  • Salt

  • Aspic Jelly:
  • 1 1/2 ounces/45 g gelatin crystals
  • 2 tablespoons cold water
  • 4 egg whites
  • 1 wine glass Mosel or other light white wine
How to cook English Prawns in Jelly:
  • 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.

Note:

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 (more Shrimp recipes)
Preparation Method: Aspic/Chilled (more Aspic/Chilled recipes)
Cuisine: British (more British recipes)

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