This gelée is analogous to a Mediterranean fish soup and is excellent when served with an assortment of cold poached fish. Although the recipe calls for concentrated fish stock (which should be made from very fresh fish), the gelée is even better if the poaching liquid from several batches of fish is used as a base. This gelée can also be used in the layers of a cold terrine or hure.
|concentrated fish stock, warm or fish poaching liquid, warm|
|finely chopped fresh marjoram leaves|
|tomatoes, peeled, seeded, and diced|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.