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  Unflavored gelatin 1 Tablespoon (Plain Variety)
  Cold water 4 Tablespoon
  Boiling water/Fish stock 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Lemon juice 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Flaked cooked fish 2 Cup (32 tbs), or canned
  Evaporated milk/Heavy cream 1⁄2 Cup (8 tbs), whipped
  Cooked asparagus 1 Cup (16 tbs)
  Ripe tomato wedges/Ripe avocado wedges 1 Cup (16 tbs)

1. Set a 1-quart mold in the refrigerator to chill until the gelatin mixture is ready. Then rinse the mold with cold water but do not dry it.
2. Soak the gelatin in the cold water; then stir it into the boiling liquid.
3. Mix the mayonnaise with the lemon juice and Worcestershire sauce. Add to the gelatin mixture with salt.
4. Let stand until it begins to set, then add the flaked fish. Fold in the whipped cream.
5. Pour into the rinsed mold. Chill until firm in the refrigerator, 1 hour or longer.
6. Unmold on a platter on which chilled, cooked asparagus spears, tomato wedges or slices of avocado are used as garnish.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1303 Calories from Fat 847

% Daily Value*

Total Fat 94 g145.2%

Saturated Fat 11.3 g56.3%

Trans Fat 0 g

Cholesterol 303.2 mg101.1%

Sodium 1566.7 mg65.3%

Total Carbohydrates 29 g9.7%

Dietary Fiber 5.9 g23.6%

Sugars 20.8 g

Protein 84 g168.5%

Vitamin A 73.9% Vitamin C 72.3%

Calcium 41.4% Iron 15.8%

*Based on a 2000 Calorie diet

Fish Gelatin Mousse Recipe