Jelly of Fish¹⁷²

• 1 lb/450 g white fish, such as turbot, plaice, tench, eel or pike
• 1

Simmer the fish in the liquid for some 10 minutes until tender, then lift out on to a plate (reserving the stock). Remove the skin and bones and divide into pieces, arranging these on a dish.

Stir the gelatine into ¼ pt/150