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Plantation Fish In Aspic

  Grouper fillets/Other fish fillets 2 Pound
  Prepared court bouillon 3 Cup (48 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Unflavored gelatin 2 Ounce (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
  Salad greens 1⁄2 Cup (8 tbs) (As Desired)
  Mayonnaise 1⁄2 Cup (8 tbs) (As Desired)
  Court bouillon 1 Cup (16 tbs)
  Boiling water 2 Cup (32 tbs)
  Sauterne wine 1 Cup (16 tbs)
  Onion 1 Medium, quartered
  Celery stalks 1 , quartered
  Bay leaves 2
  Salt 1 1⁄2 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon, crushed
  Lemon 1

Add all ingredients except lemon to boiling water and mix carefully.
Cut lemon in half, squeeze in juice, then drop halves into court bouillon.
Place fish fillets in a well-greased skillet.
Add court bouillon.
Cover and simmer for 5 to 10 minutes or until fish flakes easily when tested with a fork.
Remove fish and set aside to cool.
Strain court bouillon and save.
In a 4 cup measure, place 1/2 cup cold water and stir in unflavored gelatin to soften.
Add court bouillon and stir to dissolve gelatin.
Add vinegar, lemon juice, and enough water to make 4 cups of liquid.
Stir in remaining liquid.
Chill to consistency of unbeaten egg whites.
Remove skin and bones from fish and flake fish into small pieces.
Mix together fish, celery, green onion, green pepper, pimiento, and parsley.
Fold together fish mixture and gelatin and turn into a lightly oiled loaf pan, or a 7-cup mold.
Chill until firm.
Unmold on a serving dish lined with salad greens.
Serve with mayonnaise.

Recipe Summary

Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Plantation Fish In Aspic Recipe