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
