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Jellied Fish Mould     CD  MC  15mins plus chilling


Serves 6   Cold  Fish  Main Course

 

Ingredients

900g /2lb Cooked White Fish, skinned and flaked
8 stuffed Green Olives, sliced
2 tbsp freshly chopped Chives
150ml/5fl.oz. Mayonnaise
150ml/5fl.oz. Sour Cream

Salt and White Pepper
1 tbsp Powdered Gelatine
120ml/4 fl.oz.  Fish Stock

Baby salad leaves to serve

 

Instructions

 

1. Place the fish, olives, chives, mayonnaise, sour cream , salt and pepper in a large mixing bowl and mix well. Set aside.

 

2. Place the gelatine and fish stock in a heatproof bowl, mix well and set over a saucepan of simmering water. Heat, stirring, until the gelatine dissolves.

 

3. Stir the dissolved gelatine mixture into the fish mixture, mixing well then pour into a wetted mould and chill for 2 hours or until firmly set.

 

4. To serve - turn out onto a large serving platter and garnish with baby salad leaves.

 

 

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

 

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Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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