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Molded Fish

Farm.Fares's picture
Ingredients
  Fresh water trout 6 Medium
  Chicken bouillon cubes 2
  Hot water 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
  Unflavored gelatin 1 Ounce (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Lemon slices 3
  Olives 3
Directions

MAKING
1) In a bowl, dissolve the bouillon cubes in hot water to make chicken broth.
2) In a large saucepan, simmer the trout in the chicken broth adding lemon juice.
3) Transfer the trout to a deep serving platter and allow to cool.
4) In a bowl, soak the gelatin in cold water to soften.
5) Stir the gelatin into the hot broth in saucepan until dissolved.
6) Refrigerate the mixture until the gelatin begins to thicken.
7) Spoon half of gelatin mixture over the trout and refrigerate until firm.
8) Then decorate with a few lemon slices and olives.
9) Spoon over rest of the gelatin mixture and refrigerate until firm.

SERVING
10) Serve the Molded Fish with sour cream cucumber sauce or as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes
Servings: 
6

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