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1
Put the white fish in a pan with the onions, vinegar, ginger root, spices, wine and water.
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2
Bring it gently to the boil and simmer for 10 min.
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3
Add in the scallops and prawns and cook for a further 3 min.
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4
Remove the fish; bone and skin the white fish and set it all aside.
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5
Strain the cooking juices and set aside to cold for several hrs by that time a lot of the sediment will have settled in the bottom of the bowl.
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6
Carefully pour off the juices, leaving the sediment, and then strain several times through a clean teacloth.
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7
You should have appoximately 750mL (25 fl ounce, 3 c.) of liquid left.
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8
Heat 20g (3/4 ounce)
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9
of gelatine in a little of the liquid, cold it to room temperature, then mix it into the rest of the juices.
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10
Pour a thin layer 1 cm (1/2 inch) of the juice into the bottom of a 1.2 liter (2 pint, 5 c.) souffle dish or possibly fish mold and put it in the fridge to set.
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11
Flake the white fish into smallish flakes; remove the coral from the scallops and cut the white flesh into three of four pices.
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12
Once the jelly is hard, arrange the most decorative of the fish in the bottom of the dish- some scallop coral in the middle, prawns around the outsides, flakes of white fish in between or possibly however you feel inspired.
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13
Spoon a little more of the juice and return it to the fridge to set.
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14
Continue to layer the fish in the mould, setting each layer with a covering of juice till you have used up all the fish and juices.
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15
Leave the jelly to set for at least 4 hrs in a fridge.
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16
Unmold and decorate with fresh herbs; serve as a starter.
