Salmon in Jelly

• salmon fillet
• stock (chicken or veal)

The stock must be gelatinous and savoury. It must also be clear of particulates. Strain through muslin and strain again. Boil enough to easily cover the salmon fillets. Put the fillets into the bowl they will be served from. Pour the boiling stock onto the fish. Leave to cool then put in the fridge till the jelly has set.