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

Main Ingredient: Shrimp
Preparation Method: Aspic/Chilled
Cuisine: British