Fine Fish and Vegetable Aspic

Rinse fish and sprinkle with half of the lemon juice. Rinse vegetables. Slice carrots, dice tomatoes and peppers.

Bring stock or clear soup to a boil. Season with salt and the remaining juice of one lemon. Cook carrot for about 8 minutes. Add fish after 3 min and cook until done. Add bell bell pepper.

Soak gelatine until cooled down. Remove fish and vegetables from stock. Layer with diced tomatoes in a deep plate. Garnish with dill.

Squeeze the gelatine and let it melt in the slightly cooled stock. Pour over the top. Leave to cool for about 2 hours. Spread bread with butter or margarine and serve.

Bread units : 2.5

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