Fish Brine

Cut the well skinned and boned fish fillets into small pieces. Tie the spices in a linen or tea bag. Boil white wine with a pinch of salt, lemon juice, water, vinegar and spices. Cook the fish pieces briefly in it and take them out again. Add vegetables to the broth and cook until tender. Soak the gelatine, squeeze it out and dissolve it in the gelatine. Put in the fish pieces, pour in the simmered vegetable stock and refrigerate for 2-3 hours until the mixture has set. Serve garnished as desired.Recommended side dishes: potato or leaf salad, marinated lentils, tartar sauce or yogurt sauce with herbs. Variations¿ You can replace the vegetables partially or completely, for example, with cooked asparagus pieces, zucchini, pumpkin or corn kernels, or limit yourself to only one type of vegetable. ¿ The fish sauce looks very decorative if you use only one type of fish for the sauce and then fill the sauce into small portion forms, which are then inverted.

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