Fish in Aspic
|Water||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|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|
|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.