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Suggest a better descriptionIf small, the fish may be served whole; otherwise cut into steaks, filets or other such portion-size pieces. A whole fish may be molded with or without its skin but usually with its head. Clean and wash fish and sprinkle inside and out with lemon juice. Let stand 20 minutes, then pat dry. Poach fish in fish or vegetable stock to cover, flavoring stock with vinegar. When fish is done, remove carefully from stock, drain and lay in large shallow but rimmed dish, such as pie pan, or individual dishes. Let cool thoroughly. When gelatin has softened, add it to the 2 cups hot stock in which fish was poached. Stir until gelatin is completely dissolved. Cool until slightly thickened but not set. Pour over cool fish to cover. Chill until completely set, 1 to 2 hours FISH IN ASPIC File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1418g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 110 | ||
Calories from Fat: 35 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 4.7mg | 1 % | |
Sodium 747.1mg | 26 % | |
Potassium 702.9mg | 18 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.8g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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