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Fish in Aspic

  Water 2 Cup (32 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Peppercorns 5
  Bay leaves 2
  Sole fillets/Flounder 12 Ounce
  Tomato sauce 16 Ounce (2 Can, 8 Ounce Each)
  Tomato juice 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Celery salt 1⁄2 Teaspoon
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cucumber 1⁄2 Medium, peeled, seeded and finely diced
  Lemon slices 4
  Chives 1 Tablespoon
  Parsley sprig 4
  Tarragon sauce 1 Cup (16 tbs)

1) In a saucepan, add water, lemon juice, salt, peppercorns, and bay leaves and allow to boil.
2) Add in the fish and lower heat.
3) Allow to simmer, uncovered, for 4 to 5 minutes or till the fish flakes easily.
4) Gently remove the fish and cool completely.
5) Flake the fish into large pieces and refrigerate.
6) Drain out the liquid.
7) In a pan, add tomato sauce, tomato juice, 2 tablespoons lemon juice, and celery salt.
8) Sprinkle gelatin over the mix, and allow to stand for 1 minute.
9) Gently cook, stirring till the gelatin dissolves.
10) Turn off the heat and slightly cool the mix.
11) Pour 1 cup gelatin mix in a lightly oiled 6-cup fish mold.
12) Chill for 20 to 30 minutes, or till just set, but not firm.
13) Using half of the quantity of the fish pieces, arrange them down the center of mold, leave a 1/2-inch border at the sides.
14) Evenly sprinkle the cucumber over the fish.
15) Evenly spoon 1 cup of the gelatin mix over the cucumber.
16) Refrigerate for 15 minutes or till just set, but not firm.
17) Arrange the rest of the fish down the center of the mold, leaving a 1/2-inch border around the sides.
18) Cover with the remaining gelatin.
19) Place a lid and chill for 6 hours or till firm.
20) Unmold onto a serving dish.

21) Garnish with lemon slices, chives, and parsley.
22) Serve with Tarragon Sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
15 Minutes
Ready In: 
75 Minutes

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 99 Calories from Fat 6

% Daily Value*

Total Fat 0.71 g1.1%

Saturated Fat 0.16 g0.79%

Trans Fat 0 g

Cholesterol 20.4 mg6.8%

Sodium 425.2 mg17.7%

Total Carbohydrates 12 g3.8%

Dietary Fiber 2 g7.9%

Sugars 6.1 g

Protein 13 g26.3%

Vitamin A 17.9% Vitamin C 53.8%

Calcium 3.3% Iron 7.2%

*Based on a 2000 Calorie diet

Fish In Aspic Recipe