Aspic with snapper, egg, & prawn

(My variation in a familiar theme)

Ingredients:
(for two persons)
aspic
- 2 lbs frozen tomatoes
- salt
- 1 star anise (I buy it in an Arabic food shop)
- 1 envelope gelatin

- 1/2 lb snapper>br> - 1 egg
- 2 large prawns, cooked, tail on
- 1 small carrot finely sliced; - 1 small leek, finely sliced.

Preparation:
- Let tomatoes defreeze, then put into jelly bag (alternatively cotton cloth) and let drain into dish; warm clear juice, let star anise steep for 5 minutes; add gelatin, stir to dissolve; refrigerate until liquid starts setting. In the meantime, sauté fish in butter; steam carrots and leek. When liquid starts setting, put some in plates, return to refrigerator until set; then add vegetables, fish, egg, & prawn; add more of the liquid and return to the refrigerator to set; add more liquid and return to set; continue until all liquid has been added to plates.

Taste notes:
This was a great discovery for the two of us. The aspic tasted wonderful. We had a glass of white Burgundy with this dish. 'To be repeated', Sylvie said.