Jellied Trout

For the jellied trout, peel and slice the onion. Bring to the boil with bay leaf, cloves, thyme, white wine and salt.

Put trout fillets into the broth and let them steep in it for 15 minutes. Remove and cool. Filter fish stock through a cloth.

Soak gelatine in cold water according to instructions, squeeze out well and dissolve in 3 tablespoons fish stock. Mix into the slightly cooled fish stock.

Pour a thin layer of jelly on a plate, arrange the trout on top and glaze with a little jelly.

Serve the jellied trout.

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