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Molded Cod And Shrimp In Aspic

creative.chef's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size

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

Molded Cod And Shrimp In Aspic Recipe