Plantation Fish In Aspic
|Grouper/Other fish fillets||2 Pound (Fresh / Frozen)|
|Boiling water||2 Cup (32 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Onion||1 Medium, quartered|
|Celery stick||1 , quartered|
|Salt||1 1⁄2 Teaspoon|
|Crushed dried thyme leaves||1⁄4 Teaspoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped pimiento||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Mayonnaise||4 Tablespoon (Adjust Quantity As Needed)|
|Salad greens||1 Cup (16 tbs)|
Thaw fish if frozen.
Place in well-greased 10-inch frypan.
Add boiling water, wine, onion, celery, bay leaves, salt, and thyme.
Cut lemon in half; squeeze in juice; drop in halves.
Cover; simmer 5 to 10 minutes or until fish flakes easily.
Remove fish; set aside to cool.
Strain poaching liquid.
Place cold water in 4 cup measure; stir in gelatin to soften.
Add hot poaching liquid; stir to dissolve gelatin.
Add vinegar, lemon juice, and enough water to make 4 cups liquid.
Make a paste of dry mustard with small amount of liquid; stir into remaining liquid.
Chill to unbeaten egg-white consistency.
Remove skin and bones from fish; flake into small pieces.
Mix together fish, celery, green onion, green pepper, pimiento, and parsley.
Fold together fish mixture and gelatin.
Turn into lightly oiled loaf pan, 9 x 5 x 3 inches, or 7-cup fish mold.
Chill until firm.
Unmold onto serving dish lined with salad greens