A Jellie of Fyshe

"In medieval England elaborate and very decorative jellies often included whole fish and birds, and were decorated with edible silver and gold. This is a simpler version."
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Ready In:
1hr 8mins




  • Place the fish, onions, vinegar, ginger, spices, wine and water into a pot. Bring gently to a boil and simmer 10 minutes.
  • Add the scallops and prawns and cook another 3 minutes.
  • Remove fish, bone and skin. Remove scallops and prawns.
  • Strain the cooking juice and set aside to cool for several hours to allow sediment to settle. Carefully pour off juices, leaving the sediment, and then strain several times through clean muslin. You should have about 3 cups of liquid left.
  • Melt gelatin in 1/2 cup of the liquid, cool to room temperature, then mix into the rest of the juices.
  • Pour a thin layer of the gelatin mix into a 4-5 cup mold or dish. Refrigerate until set.
  • Flake the fish and cut the scallops into 3 or 4 pieces. Arrange a layer of the best looking flakes, scallops and prawns on the layer of gelatin. Spoon on more gelatin and return to fridge to set gelatin.
  • Continue building layers of seafood and gelatin until all are used up.
  • Chill AT LEAST 3 HOURS before unmolding.
  • Garnish with herbs and serve.

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Hi, I'm a California native, traveled the world with my soldier hubby, then settled here in Kentucky,the land of racing horses and Burboun whiskey. I live alone now but my 2 DDs and 7 grandkids like just a few doors down so I always have a houseful I love to cook. It's really ALL about the food, isn't it? These days I look for recipes that are easy to prepare and easily made in smaller amounts, although I often will make a full recipe and freeze it in portions for days when I can't cook. Both DDs are my cooking buddies. Two or three times a week they come over and help with the prep and cooking, trying out the new recipes I've found here on Zaar. They also help with the eating, as do the SILs and grandkids. How I rate recipes: 5 Stars ~ Fabulous and I loved it just the way it is ~ Perfect. 4 Stars ~ Needs a tune up, a tweak here and there. A keeper. 3 Stars ~ A good idea that is not quite working. Repairs needed May or may not be a keeper. 2 Stars ~ This recipe would need a major overhaul to suit me. Probably will not make again. 1 Star ~ Just not my cup of tea ~ will not make again. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/homepage/ZWT4-CuisinePorter.gif"> <img src="http://i301.photobucket.com/albums/nn76/julie3551f/mini-1.jpg" border="0" alt="clucks"></a> <img src="http://i301.photobucket.com/albums/nn76/julie3551f/groupie.jpg" border="0" alt="groupie"></a>
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