Fish aspic

INGREDIENTS for 4 PEOPLE half a kg of fish (one piece), half a kg of large shrimp, half a cup of flour, 1 tablespoon butter, truffle, 1 5 gelatin sheets, 2 egg whites, 250 g of vegetables for soup (celery etc), half a glass of white wine, salt and pepper.

Place over heat a casserole, with a pint and a quart of water, place the cut vegetables, wine, fish, shrimp, salt and a grain of pepper.

Cook for 5 minutes then remove from the shrimp broth and continue cooking for another 15 minutes.

Cut the fish into pieces, peeled shrimp and reduce it into small pieces (hold by 4 whole shrimp).

Filter the broth.

In a golden pot, butter, then pour 1/4 of lt.

fish broth and cook for 20 minutes, stirring continuously.

Add the milk, fish and a grated truffle, mix well and keep aside.

In a saucepan, place 3/4 of lt.

fish broth, stir the egg whites slightly beaten with a fork, and cook for 5 minutes stirring then aggregate gelatine sheets and when you are loose, go all through a wet cloth wrung out, and let cool.

Pour into a mold a little gelatin, place in the refrigerator until solidified then put at the bottom for long whole shrimp and a slice of truffle.

Pour the jelly and place in refrigerator for solidificarla.

After ' put the shrimp mixture and not minding fish touches the walls of the mould, pour the jelly fish between the space and the walls of the mold.

Place in the fridge.

Leave in the refrigerator until ready to serve, invert the mold onto a serving dish.