Yield
10 servings

How to Make It

Step 1

Rinse fish thoroughly in cold water; pat dry. Place fish in a large stock pot; add sliced onion, salt, pepper, and water to cover. Bring to a boil. Reduce heat, and cook 15 minutes or until fish flakes easily when tested with a fork.

Step 2

Remove fish to a cutting board; set aside. Strain fish stock, reserving 1 quart; discard onion. Add gelatin to reserved stock; cook over medium heat until gelatin dissolves. Chill until consistency of unbeaten egg white.

Step 3

Remove and discard skin of fish; flake fish from bone,, discarding bone. Combine flaked fish and next 7 ingredients in a medium mixing bowl; mix well, and fold into gelatin mixture. Spoon into a lightly greased 5 1/2- cup mold; chill until set.

Step 4

Unmold onto a serving platter. Garnish with parsley sprigs and lemon wedges. Slice and serve with a dollop of mayonnaise.

Oxmoor House Homestyle Recipes

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