Jellied Seafood Ring with Wine Glaze
1 bunch fresh asparagus spears
1 medium cooked lobster
1 large fish cutlet (atlantic salmon or jewfish)
2 tablespoons gelatine
¼ cup water
2 cups apple juice, warmed
1 ¾ cups dry white wine
500g cooked king prawns, shelled
fresh dill sprigs
2 tablespoons canned green peppercorns, drained
Boil or steam asparagus until just tender, then drain. Remove lobster flesh from shell, cut flesh into slices. Cut fish into 3 cm pieces and poach in simmering water for about 2 minutes, then drain and allow to cool. Cover and refrigerate for about 30 minutes.
Sprinkle gelatine over water in a medium bowl, stand bowl in a medium pan of simmering water and stir until dissolved. Stir in warmed apple juice and wine. Cool to room temperature, do not allow to set. Pour 1 cup of the jelly wine mixture into a 23cm savarin pan, refrigerate until set. Place asparagus in pan and gently pour in enough wine and jelly mixture to just cover asparagus. Refrigerate until set. Repeat layering and refrigerating with wine mixture, prawns, lobster, fish, dill, and peppercorns. Cut into slices and serve.