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Molded Cod And Shrimp In Aspic

creative.chef's picture
Ingredients
  Short grain rice 1⁄4 Cup (4 tbs)
  Fish stock 1 1⁄4 Cup (20 tbs)
  Egg yolk 1
  Flaked cooked cod 2⁄3 Cup (10.67 tbs)
  Cooked peeled deveined shrimp 1⁄2 Pound
  Nutmeg 1 Pinch
  Chicken stock 1 Cup (16 tbs)
  Chicken bouillon cube 1
  Gelatin 1⁄4 Cup (4 tbs)
  Cucumber slices 5 (For Garnishing)
  Lemon slices 5 (For Garnishing)
  Salt To Taste
  Pepper To Taste
Directions

1 Put the short grain rice and fish stock in a pan, bring to a boil and simmer for 10 minutes.
2 Add the egg yolk, flaked cod, shrimp, nutmeg and salt and pepper and blend well.
3 Put the chicken stock, or water and bouillon cube, in a pan and bring to a boil. Take off the heat, add the gelatin and stir until dissolved. Cool.
4 Pour half the dissolved gelatin in an 8-inch ring mold, place the mold in a bowl of ice and tilt it so that the gelatin coats the sides and base of the mold as it cools.
5 Add the rest of the dissolved gelatin to the fish mixture and blend well. Pour into the mold and leave in the refrigerator for 1 hour to set.
6 Invert the mold onto a serving dish and decorate with cucumber and lemon slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Fish
Servings: 
6

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