Whiting And Asparagus Ring Mold
|Whiting fillets||1 Pound|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Cream of asparagus soup||2⁄3 Can (6.67 oz)|
|Sour cream||3 Tablespoon (Creme Fraiche)|
|Chopped chervil||2 Tablespoon|
|Shelled shrimp||1⁄4 Pound (Prawns)|
|Zucchini||10 1⁄2 Ounce (Courgettes)|
|Salmon caviar||1⁄4 Pound|
Rinse the whiting fillets and put on a dish.
Add salt and pepper and half the lemon juice.
Cover and microwave on HIGH for 4 minutes.
Pour the remaining lemon juice and the sherry into a bowl.
Sprinkle the gelatin (gelatine) over and leave to swell.
When the fish is cooked, leave to stand for 5 minutes.
Put the bowl containing the gelatin (gelatine) mixture into the oven and microwave for 1 minute on LOW.
Pour the cream of asparagus soup into a terrine dish, add the sour cream (creme fraiche), chopped chervil, shrimp (prawns), gelatin (gelatine) mixture and the cooking liquid from the fish.
Break up the fish with a fork, removing any bones.
Stir into the above mixture, then pour the whole into a ring mold (mould), cover with aluminum (aluminium) foil and chill in the refrigerator for at least 4 hours.
Peel the zucchini (courgettes), cut in half lengthwise and then into cubes.
Put in a dish, cover and microwave on HIGH for 4 minutes.
Drain the zucchini (courgettes) and put in a food processor with half the salmon caviar.
Puree until smooth.
Pour the mixture into a sauceboat.