set temp0= "ShowHyperText" & QUOTE & "15"& QUOTE
set tempv1= "set videoName = " & QUOTE & "MAYONNAI"& QUOTE  & RETURN & "go movie "& QUOTE & "TOURS" & QUOTE
set HyperTextList = [ #3:temp0]
set VideoList = [ #175:tempv1]
@
FISH IN ASPIC

Starting at the short end, roll the whiting fillets, securing the ends with a toothpick.  Put the rolled fillets in a flameproof casserole or dutch oven and pour in the court bouillon.  Bring to a boil, reduce heat, and simmer for 5 minutes.  Leave the whiting to cool in the cooking liquid.  Bring the fish stock to a boil and stir in the gelatine and Madeira.  Drain the fish and cool completely.  Rinse twelve 3-inch ramekins with cold water and place on a baking sheet.  Do not dry the ramekins.  Pour 1/8-inch of the fish stock into each ramekin and refrigerate until the stock sets, about 20 minutes.  Place several parsley leaves in the base of each ramekin and top with a tomato slice.  Remove the toothpick from each whiting fillet and place one whiting fillet in each ramekin.  Sprinkle with the minced peppers and lay 1/2 lettuce leaf in each ramekin.  Fill the ramekin with more of the fish stock.  Refrigerate for 3 hours.  Unmold the ramekins and serve with mayonnaise or tartar sauce.
@
12 small whiting or trout fillets, about 1 1/2 lbs
2 green peppers, minced
3 tomatoes, sliced
6 lettuce leaves
1 bunch parsley
2 cups court bouillon
2 cups clarified fish stock
2 tbsp gelatine
2 tbsp Madeira
1 cup mayonnaise or tartar sauce
@
30
mn
@
15
mn
@
The ramekins are best made a day in advance.
@
Nord-Pas de Calais
@
Fish
@

@
Gros-Plant
@