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Fish Gelatin Mousse's picture
  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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