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Fish Gelatin

chef.tim.lee's picture
Ingredients
  Halibut 14 Ounce
  Chopped parsley 1 Tablespoon
  Egg yolk 1
  White wine 3 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Unflavored gelatin 2 Teaspoon
  Tomato catsup 1 Teaspoon
  Tomato puree 1 Teaspoon
  Salt 1 Dash
  Pepper 1 Dash
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Take the halibut and remove the skin as well as the bones from it.
2) Cut into 4 pieces before sprinkling salt and pepper on it.
3) Allow it to stand for 10 minutes.

MAKING
4) Sprinkle white wine on the halibut pieces.
5) Wrap each piece in a plastic wrap.
6) Take a pan and add the wrapped halibut before cooking for 3 minutes and 50 seconds.
7) Cool the halibut and strain the excess fluid.
8) Add gelatin to the fluid and heat it for half a minute.
9) Add mayonnaise and whisk vigorously with an egg beater.
10) Add tomato puree, catsup, salt and pepper to the mayonnaise sauce.
11) Arrange the halibut pieces on a plate after drying them.

FINALIZING
12) Pour the mayonnaise sauce over the halibuts.
13) Allow it to cool until it gels.
14) Take a plastic wrap and wrap the egg yolks in it.
15) Make small holes in the egg yolks.
16) Cool adequately.

SERVING
17) Chop the egg yolks and place them on the halibut pieces before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Dry Curry
Ingredient: 
Gelatin
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
4

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