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Jellied Fish Mould

A striking centrepiece for a summer buffet, Jellied Fish Mould is surprisingly quick and easy to make. Any fish may be used, but cod, haddock or salmon would be especially good.

6 SERVINGS

2 lb. cooked fish, skinned, boned and flaked

2- teaspoon salt

½ teaspoon black pepper

2 tablespoons chopped fresh chives

1 oz. gelatine

4 fl. oz. hot fish stock

1 crisp lettuce, washed and shredded

8 stuffed olives, sliced

MAYONNAISE

1 egg yolk

½ teaspoon salt

1 teaspoon paprika

1 teaspoon prepared mustard

5 fl. oz. olive oil

2 to

3 teaspoons white wine vinegar or lemon juice

5 fl. oz. sour cream

First make the mayonnaise. Place the egg yolk, salt, paprika and mustard in a small mixing bowl. Using a wooden spoon, beat the ingredients until they are thoroughly blended.

Add the oil, a few drops at a time, beating constantly. After the mayonnaise has thickened, the oil may be added a little more rapidly. When all the oil has been added stir in the vinegar or lemon juice and the sour cream.

In a medium-sized mixing bowl, combine the fish, salt, pepper and chives. Beat in the mayonnaise.

In a small mixing bowl, dissolve the gelatine in the fish stock, stirring constantly.

Stir the dissolved gelatine into the fish mixture.

Rinse out a fish or ring mould with cold water and pour the fish mixture into the mould.

Place the mould in the refrigerator and leave for at least 2 hours, or until it is cold and set.

To turn the mould out, quickly dip the base of the mould in hot water and turn it out on to a flat serving dish.

Surround the mould with the shredded lettuce and arrange the sliced stuffed olives on top.

Serve at once.

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