A delicate cold dish, Jellied Halibut is delicious served with a mixed vegetable and mayonnaise salad and German Potato
1 pint fish stock
1 strip lemon rind
1 fennel sprig
1 celery stalk, trimmed and chopped
1 small onion, chopped
2 lb. halibut steaks oz. gelatine
1 lemon, sliced
8 stuffed olives, halved
In a large saucepan, bring the stock to the boil over moderate heat. Add the lemon rind, peppercorns, fennel, celery, onion and halibut. Reduce the heat to low and simmer the fish very gently for 15 to 20 minutes, or until it flakes easily when tested with a fork.
Carefully remove the fish with a fish slice or spatula and drain it on kitchen paper towels. Remove the skin. Place the fish in a shallow dish, large enough to take the steaks in one layer.
Strain the cooking liquid into a measuring jug and discard the flavourings. If there is more than 15 fluid ounces , return the liquid to the pan and boil it until it is reduced to that amount.
Dissolve the gelatine in a little of the cooking liquid. Stir the dissolved gelatine into the remaining liquid and pour it into a bowl. Set aside to cool. When it is cool put the bowl in the refrigerator to chill until it is on the point of setting.
Remove the jelly from the refrigerator. Dip the lemon slices in the jelly and arrange them around the side of the dish.
Coat the olives and capers with the jelly and arrange them on top of the halibut steaks.
Spoon a small amount of jelly on to the steaks to hold the olives and capers in place. Return the dish to the refrigerator to chill for 10 minutes or until the jelly has set.
Carefully pour over the remaining jelly to cover the fish. Place the dish in the refrigerator and leave it until the jelly has set completely. Remove the dish from the refrigerator and serve.