— Vo Phat Milton

All right, so seafood and jelly. So this is like a gelatin aspect type thing here the stock that you want to use is something. Something that's going to have that gelatin to it. Now, you mentioned monkfish monkfish is the fish with the highest level of gelatin that I've seen that and Sable fish but monkfish spines if you can get them or monkfish skin or even that gelatinous sort of purplished skin that's on the monkfish makes an incredibly gelatinous stock if you have access to a whole monkfish, not only does that tail that cartilage that's in there make great stock. But if you have a whole monkfish where the head is monkfish stock made from heads once it is cold. You can literally play basketball with it it is I mean it is so gelatinous advances maybe too much. So for your aspect which needs to be the perfect sort of blend between set so that it holds the ingredients and too hard to the point where it's not really palatable. And so for those of you who don't know what we're talking about. We're just vegetables and pieces of seafood that are set inside of it. Basically Seafood gel. Is very sort of fancy French food and very popular and trendy at the moment. The other thing to use are, you know cook your ingredients whatever you're going to use in that same stock for the purpose of just integrating flavors and think about a diversity of texture and flavors. So you want to have something with some color to it whether that's herbs whether that's carrots whether that's a You know rehydrated raisins something like that. So you have these sort of textural but also color contrasts that you can look to. And also think about just what Seafood ingredients you have and you mentioned a whole lot there that are basically white with the exception of shrimp shrimp are going to have that nice pinkish orange sort of reddish color to them use that to your advantage. You know, if this is your shrimp instead of cutting pieces like this where you're just gonna have these thin bands of that color on the outside slice them like this. So you end up with the sheets of shrimp which are identifiable by shape and color and you're just gonna I think get a lot more visual appeal to that but also integration into the dish so hey, what's that? Great question fun question. I appreciate you popping in.