Eel Jelly Triangle

Skin and bone the eel and cut into 3 cm pieces. Wash the cucumber and cut into slices 3 mm thick, then cut the slices into quarters. Peel and slice the lemon, or peel thoroughly and cut out segments. Halve or quarter the slices or segments. Wash and halve the tomatoes. Soak the gelatine in cold water, then squeeze out and dissolve in a bain-marie. Stir the gelatine into 4 tbsp fish stock, then stir the rest of the fish stock into the gelatine mixture. Season the stock with vermouth, salt and pepper. Rinse a terrine dish with cold water, then cover the base with fish stock to a depth of 0.5 cm and put into the freezer to set. Lay a few dill tips and parsley leaves on the set stock, sprinkle with more stock and leave to set again. Now add 1/3 of the fish, cucumber, lemon slices, tomatoes and herb leaves, cover with stock and leave to set. Repeat the process with the remaining ingredients and stock and put into the refrigerator to set. Before serving dip briefly in hot water, turn out and slice.