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Whiting And Asparagus Ring Mold

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Ingredients
  Whiting fillets 1 Pound
  Salt To Taste
  Pepper To Taste
  Lemon juice 1⁄4 Cup (4 tbs)
  Dry sherry 2 Tablespoon
  Gelatin 1 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
Directions

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.
Stir well.
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.
Stir carefully.
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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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