This makes an excellent and attractive centre piece for a special dinner occasion or a cold buffet. It also has the advantage of being prepared well in advance.
|8 persons||2 hours||30 minutes||1 hour
- 1.3 kilograms Salmon
- 13 grams Gelatine
- 1 tablespoon White Wine Vinegar
- 75 ml Dry Sherry
- 2 medium Egg Whites
- 1 medium Carrot
- 1 medium Onion
- Bouquet Garni
- 4 Peppercorns
- 1 ½ tablespoons Wine Vinegar
- ½ teaspoon Salt
- 125 grams Prawns, peeled
- Begin by making the stock, putting all the ingredients, with 600 ml of water, in a pan.
- Bring to the boil, cover the pan with a lid and simmer for 20 minutes.
- Strain the stock through muslin.
- Remove the fins and gills from the salmon, if not already done by the fishmonger, and cut a 2 cm deep inverted V out of the tail to make it resemble a mermaid's tail.
- Wash the fish thoroughly to remove all traces of blood, and put it in a fish kettle, or large flameproof dish.
- Pour over the warm stock and cover with a lid or foil.
Cook the fish for 25 - 30 minutes on top of the stove, or 50 minutes in the oven, pre-heated to 180˚C, basting with the stock.
- Leave the fish to cool in the liquid.
- When quite cold, snip the skin near the head with a pair of scissors and peel it carefully off, leaving the head and tail intact.
- Split the fish along the backbone with a sharp knife and snip the bone below the head and above the tail.
- Ease the backbone out carefully without breaking the salmon.
- Strain the fish liquid, through muslin, into a saucepan.
- Dissolve the gelatine in a small cupful of the liquid, and heat the remainder over moderate heat, whisking steadily until the liquid is hot.
Stir in the dissolved gelatine, the vinegar, sherry and the egg whites, whisk steadily until the mixture comes to the boil.
- Draw the pan off the heat at once and leave the liquid to settle for 5 minutes.
- Bring to the boil again, draw it off the heat and leave to settle once more.
- The liquid should now look clear, otherwise repeat the boiling process again.
- Strain the liquid through a clean cloth and set aside to cool.
- Spoon a little of the cool jelly over the base of a serving dish and leave it to set.
- Lift the salmon carefully on top of the jelly.
- Garnish the fish with the prawns and spoon over a little of the jelly.
- When the prawns have set, spoon jelly over the whole salmon and leave to set.
- Serve the salmon garnished with sprigs of watercress and the remaining chopped jelly.