TROUT AND HERB JELLY

This English trout recipe makes a wonderful tasting summer dish. It is a traditional trout dish that also looks quite stunning but is not difficult to make. It is easy and quick to prepare  - but allow at least 4 hours to chill before serving. This will serve 4. Ingredients: 2 trout (each one about 8oz when cleaned) (rainbow are best) 1 smoked trout (about 8 oz when cleaned). 1 pint of fish stock 4 fl oz dry white wine 3 tablespoons white wine vinegar 1 large shallot ½ teaspoon coarse ground pepper 1 tablespoon powdered gelatine 1½ tablespoons chopped tarragon 2 tablespoons chopped parsley 1 tablespoon chopped chervil Method: 1. Pour ½ pint water into a large saucepan and note the level. Discard the water. 2. Pour the fish stock, wine and wine vinegar into the saucepan. Add the chopped shallot and the ground pepper. Bring to the boil, stirring occasionally. Keep boiling this mixture until only about 8 fl oz (½ pint) is left. (The liquid level is has reduced to the mark made earlier). Take it off the heat. 3. Pour 3 tablespoons of cold water into a smaller saucepan. Sprinkle the gelatine onto the water and leave to swell for 5 minutes. Then very gently heat the gelatine to dissolve it. As it starts to dissolve pour a little of the fish stock mixture into the gelatine and really mix it well. When it is well mixed, pour this gelatine mix into the large saucepan with the fish stock mixture. Stir to mix then leave to cool. 4. Grill the trout under a high heat for about 4 minutes each side. They are ready when the flesh turns opaque and is easily opened up with a fork. Leave to cool, then remove any skin or bones that were left from the cleaning. 5. When the trout are cool, flake off the flesh and put into a bowl. Add the herbs and mix well by carefully folding them together. (Stirring these dry ingredients will break up the flesh). 6. Now pour into the bowl that contains the trout/herbs the cooled fish stock/gelatine and stir to mix. When mixed pour into a loaf tin or bread tin (about 7½ x 3½ inches). Cover with cling film or foil and place in the refrigerator for at least 4 hours before serving. 7. When you are ready to serve - it can be difficult to turn out the wonderful looking trout jelly - so dip the loaf tin into hot water for a few seconds (it just starts to melt the jelly in the tin). Turn this out onto a serving plate and garnish with a few sprigs of parsley. Tip: Serve these with asparagus in melted butter.