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Fish Aspic

chef.tim.lee's picture
Ingredients
  Unflavored gelatin 1 Tablespoon
  Chablis/Other dry white wine 3⁄4 Cup (12 tbs)
  Bouillon granules 1⁄2 Teaspoon
Directions

Sprinkle gelatin over wine in a small saucepan, and let stand 1 minute.
Add bouillon granules to saucepan; cook over low heat, stirring until gelatin and bouillon granules dissolve.
Remove from heat; use when mixture is just cooled and syrupy (just before mixture begins to set).

Recipe Summary

Cuisine: 
American
Servings: 
3

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Your rating: None
3.81389
Average: 3.8 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 47 Calories from Fat 0

% Daily Value*

Total Fat 0.01 g0.01%

Saturated Fat 0 g0.02%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 216.9 mg9%

Total Carbohydrates 0.91 g0.3%

Dietary Fiber 0 g

Sugars 0.7 g

Protein 4 g8.6%

Vitamin A Vitamin C

Calcium 0.8% Iron 1.6%

*Based on a 2000 Calorie diet

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Fish Aspic Recipe