Snapper In Jelly

Preparation:

Preparation: Clean the red snapper and boil it in a tasty and aromatic court-bouillon. Leave it to cool in its broth so that the meat absorbs the scent of all the aromas better. Meanwhile, prepare the instant jelly according to the instructions on the package and flavor it with a spoonful of sherry or even dry white wine. When the jelly is cold, pour a light layer on the serving plate, place the drained and dried red snapper on top. Decorate the fish with a few slices of hard-boiled egg, the slices of a boiled carrot and a few rounds of mayonnaise. Veil the red snapper with the remaining jelly and keep it in the refrigerator for a few hours. Serve cold, but not ice cream. Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC, Bianchello Del Metauro DOC, Bianco Di Alcamo DOC.