Fish and Seafood Sulz

Cut the fish fillets and the king prawns into 3 cm squares, season with salt and pepper and fry briefly in a frying pan with olive oil. Now cool well.

Clean the vegetables, cut the leek and shallots into fine rings, carrot and sugar snap peas into tender strips. Cut the chili pepper in half lengthwise and remove the seeds. Boil the fish stock with white wine, add the vegetable cubes, garlic and chili and simmer on low heat for about 5 minutes.

Season to taste with vinegar, salt and freshly ground pepper. In the meantime, soak the gelatine in cold water. Squeeze soaked gelatin well and let it melt in the warm (not boiling) vegetable fish stock while stirring continuously. Divide fish fillets and frutti di mare evenly in 2 soup plates, garnish with dill tips. Pour the cooled fish stock jelly (it must be just before it gels) over the top. Then chill the aspic in the refrigerator for a few hours.

Serve with baguette or fried potatoes.

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