Seafood In Wine Jelly

Preparation:

Preparation: Soak the isinglass in a bowl full of cold water. Mix the dry white wine, the fish fumet, the Vermouth and the lemon juice in a saucepan, season with salt and bring to the boil, then remove from the heat, add the well squeezed isinglass and stir until it has dissolved completely, finally let it cool. Wash the mussels under running water, brush them carefully, then place them in a large saucepan and let them open over high heat with the container covered. At the end, discard the shells that remain closed and remove the shellfish from the others. Extract the meat from the tail and claws of the lobster and slice it. Shell the scampi and the prawn tails. Briefly blanch the tomatoes in boiling water, peel them, remove the seeds and cut the pulp into cubes. Blanch the leek and carrot julienne too. Wash the lettuce and let it drain. Distribute the ingredients on four individual plates or in four bowls, garnish with slices of hard-boiled egg and refrigerate for half an hour. After this time, pour the still liquid gelatin into the dishes and let it harden completely. Finally, garnish each portion with a few lettuce leaves and serve.