|Celery||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Cooked sliced carrots||4 Ounce|
|Unflavored gelatin||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Chicken bouillon cube||1|
Cut fish, onion and celery into dice.
Put through meat grinder twice into mixing bowl.
Add garlic powder, salt and pepper; pour in milk; mix very well.
Shape into 4 equal portions.
Poach for 15 minutes.
With slotted spoon, transfer fish to platter; arrange 1 ounce of carrots on each portion.
In saucepan, sprinkle gelatin over water, add bouillon cube and heat, stirring until dissolved.
Remove and place in refrigerator until loosely set.
Arrange around fish.