Molded Cod And Shrimp In Aspic
|Short grain rice||1⁄4 Cup (4 tbs)|
|Fish stock||1 1⁄4 Cup (20 tbs)|
|Flaked cooked cod||2⁄3 Cup (10.67 tbs)|
|Cooked peeled deveined shrimp||1⁄2 Pound|
|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)|
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.
Calories 132 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.4%
Saturated Fat 0.66 g3.3%
Trans Fat 0 g
Cholesterol 118.5 mg39.5%
Sodium 466.5 mg19.4%
Total Carbohydrates 7 g2.5%
Dietary Fiber 0.5 g2%
Sugars 0.8 g
Protein 20 g39.8%
Vitamin A 2.9% Vitamin C 9.6%
Calcium 3.1% Iron 10%
*Based on a 2000 Calorie diet