Jellied Fish In Tomato Juice
|Fresh salmon/Trout||1 Pound|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Water||2 Cup (32 tbs)|
|Unflavored gelatin package||1 Tablespoon (1 Package)|
Boil the fish, salt, and spices in 2 cups of water until well-done.
Cool the fish and pick out the bones and skin.
Flake the fish and place it in a greased fish mold.
Strain the broth and return it to the stove.
Add the tomato juice and bouillon and bring the broth to a boil.
Add the gelatin to the hot broth and pour it over the fish in the mold.
Chill it until firm and set.
Unmold the jellied fish onto a platter and garnish with parsley.