(*) For a tureen of 25 cm length.
Boil water with juice of one lemon, salt and pepper. Pour in fish and cook at low temperature for 7-8 min. Take out and cool.
Cut the lower ends of the asparagus spears into small pieces. Rinse asparagus spears and cook in boiling salted water for 5-7 minutes. Also cool.
Pour fish stock and asparagus water through a sieve, measure out 1/2 l of it (based on a tureen), mix in clear soup.
Soak gelatine in cold water for 10 minutes.
Cut fish into strips and layer with asparagus spears and crab meat in the tureen. Boil clear soup, remove saucepan from stove. Squeeze out the gelatine, cool a little and pour over the fish and asparagus. Place in the refrigerator to set.
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