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Fish Zucchini Salad

Tummy.Tucker's picture
Ingredients
  Unflavored gelatin 1⁄4 Ounce (1 envelope)
  Chicken bouillon 3 Cup (48 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chives 2 Tablespoon, chopped (frozen or freeze-dried may be used)
  Dried leaf tarragon 2 Teaspoon
  Dried chervil leaves 1 Teaspoon
  Dried dill weed 1 Teaspoon
  Cooked sea trout/Cod /haddock 6 Ounce, chilled (in one piece)
  Cherry tomatoes 4 Ounce (1/2 cup)
  Zucchini 1⁄2 Cup (8 tbs), sliced, unpeeled
  Lettuce 1⁄4 Cup (4 tbs), cleaned and tore in pieces
Directions

GETTING READY
1) In a saucepan, soak the gelatine in ½ cup of bouillon until soften.
2) Simmer the bouillon mixture and stir for 4 minutes until gelatine dissolves.
3) Remove the saucepan from heat and stir in the remaining bouillon.
4) Place the bouillon mixture in refrigerator, stirring occasionally until the consistency of unbeaten egg white.
5) Fold in all the herbs.
6) Cover the bowl and refrigerate until chill but not firm.

MAKING
7) In a serving plate, make a bed of lettuce.
8) Place the fish and vegetables over the lettuce.
9) Spoon the sauce verte over the fish and vegetable layers.

SERVING
10) Serve the Fish Zucchini Salad at room temperature.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Occasion: 
Thanksgiving
Ingredient: 
Fish
Interest: 
Party, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
5 Minutes
Ready In: 
45 Minutes
Servings: 
1

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