BOUILLABAISSE GELEE

By BobD

Ingredients

• Shallot 2 Oz
• Tomato 4 Oz
• Garlic cloves 2 each
• Saffron 1 pinch
• Chiles, dried 1 each
• Orange, rind of 1/2 each
• Monkfish, on the bone cut into medallions 8 Oz
• Lobster carcasses 2 each
• White wine 1 C
• Chicken stock 2 C
• Lobster stock 2 C
• Egg whites 1 each
• Gelatin sheets 2 each

Details

Servings 2
Adapted from plateonline.com

Preparation

Step 1

1. Sweat fennel, shallots, tomato and garlic in a stockpot. Add saffron, chiles and orange rind pieces.

2. Roast monkfish and lobster carcasses.

3. Add wine and stocks and reduce to 2 cups. Strain broth.

4. Whip egg whites and add to broth; bring to a simmer. (This process is to clarify liquid. Loose particles will rise to the surface and cling to the egg whites.)

5. Once clarified, scoop out egg whites and caught particles and pass clarified liquid through a fine-mesh sieve.

6. Add gelatin sheets to liquid. Pour into single-serving bowls or plates and chill.