Empress Squid

Preparation:

Preparation: Soften the isinglass in cold water. In the meantime, clean the squid, but do not remove the tentacles from the bag. Wash the molluscs, put them in a saucepan and wet them with a glass of wine and one of water; add the lemon juice, the peeled garlic, the stock cube and the bay leaves; bring to a boil and cook slowly for 30 minutes. About 5 minutes before the set deadline, add the washed prawn tails. Then remove the prawns and shellfish from the court-bouillon; filter the latter and dilute the isinglass in it, stirring with a wooden spoon. Remove the squid tentacles, chop them finely together with the prawn tails and put them in a bowl. Melt the butter in a pan, add the anchovy fillets and reduce them to a pulp with the prongs of a fork. Add the perch fillet, brown it on both sides, then remove it from the heat and chop it finely; add it to the squid tentacles and the minced prawns, together with the grated Parmesan. Blanch the pistachios and almonds, peel and chop them finely together with the pitted olives, the mushrooms in oil and the capers; add them to the other ingredients in the bowl and stir everything thoroughly until it is perfectly blended. Dilute the mixture with a ladle of gelatine broth and let it thicken, then distribute it in the squid pockets. Put the squid in the refrigerator for 1 hour. Prepare the jelly. After the established time, cut the squid into slices about 1 cm thick; arrange them on a serving plate, pour the jelly over them evenly and put them back in the fridge for 1 hour. Prepare the jelly. After the established time, cut the squid into slices about 1 cm thick; arrange them on a serving plate, pour the jelly over them evenly and put them back in the fridge for 1 hour.