Cream jelly

Ingredients for 6 servings:

• 500 ml broth
• 9 sheets of gelatin
• 1 smoked trout (salmon trout is particularly delicious)
• 1 lemon(s)
• 500 ml cream (whipped)
• 1 bunch of dill (to taste)
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

of smoked trout

Bring the stock to a boil. Fillet the trout. This should yield about 300g of fillet. Add the fish skin to the stock and let it simmer for about 30 minutes. Soften the gelatin. Remove the skin from the stock. If necessary, strain the stock through a sieve and dissolve the well-squeezed gelatin in it. Alternatively, you can use homemade brawn, but the gelatin is unnecessary. Cut some fish fillet (about 50g) into bite-sized pieces and set aside. Puree the remaining fish fillet with 125ml of stock, season to taste with pepper, a little lemon juice, and salt. Mix in about a third of the whipped cream. If desired, fold in the washed and chopped dill. Mix 125ml of stock into the remaining cream. Add a large spoonful of cream to the stock and fold this mixture into the cream. Rinse a chilled dish (terrine dish or 2-litre loaf pan) with cold water. Cover the base with a little stock and let it set in the fridge. Place the fish pieces on top and pour over the remaining stock. Let it set again while chilled. Carefully pour the fish cream over the aspic and smooth it out. Chill again. Finally, spread the stock cream on top and chill for at least two hours. To serve, briefly dip the dish in hot water and turn out the aspic, slice it, and serve. This goes well with dark wholemeal bread and some salad. Variations include using other smoked freshwater fish, creating more layers, or separating them by colour with breadcrumbs. For the last version, there is no pure stock layer at the beginning; instead, each of the breadcrumbs is basted with a little stock.