You will need
4 fillets, white meat fish (each about 3 ½ oz.)
1 small bay leaf
1 bunch of herbs
⅓ teaspoon MSG (monosodium glutamate)(optional)
2 thin lemon slices
2 tablespoons unflavored gelatine
1 cup vinegar
MSG (monosodium glutamate)(optional)
Put all the fish together with head, tail and bones, if any, in a pot with bay leaf, shelled shrimps with shell, bunch of herbs and simmer for 20 minutes. Strain.
Remove the fish, shrimps from the stock and drain. Add salt, wine, lemon juice and MSG to the stock with a little caramel.
Cut the lemon slices into 8 pieces. Lightly boil the cucumber and carrot and cut into thin slices.
When the soup has cooked about 180°F., add gelatine and mix well to make 4 cups of stock. Pour about 1/4 of the mixture into a bowl. Place the fish fillets, pour in a little mixture again. Garnish with carrot, lemon slices, cucumber, shrimps, and then pour the remaining mixture over all and refrigerate. When set, serve.
Mix together the grated horseradish, vinegar, sugar, salt, wine and MSG for the sauce.
© Shufunotomo Co., Ltd., Japan 1873