Jellied Fish
- 1 1/2 cups cold fish, flaked & well seasoned
- 2 Tbsps capers, chopped
- 1 Tbsp of granulated gelatin
- 2 Tbsps cold water
- 1 cup boiling water
- 2 Tbsps lemon juice
- Salt
- Hard boiled eggs
- Watercress or lettuce
Mix the flaked fish with the chopped capers.
Soak the gelatin in cold water for half an hour. Add boiling water and stir until the gelatin is dissolved. Add lemon juice and a little salt.
Put slices of hard boiled eggs in the bottom of an earthen (made of clay) mold holding about a quart. Add the fish. Pour the jelly over all. Put in the refrigerator to become hard to the touch.
Garnish a platter with watercress or lettuce. Turn the mold out on this. It must be served at once after unmolding. Use any kind of salad dressing or sauce Tartare.
Soak the gelatin in cold water for half an hour. Add boiling water and stir until the gelatin is dissolved. Add lemon juice and a little salt.
Put slices of hard boiled eggs in the bottom of an earthen (made of clay) mold holding about a quart. Add the fish. Pour the jelly over all. Put in the refrigerator to become hard to the touch.
Garnish a platter with watercress or lettuce. Turn the mold out on this. It must be served at once after unmolding. Use any kind of salad dressing or sauce Tartare.
Submitted by Feb 18, 2010
15 min
30 min
45 min