| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Trout |
|
|
Salted Water |
| 4 |
c |
Quick fish aspic |
|
|
Green onion stems and |
|
|
Hard-cooked egg whites |
|
|
(sliced thin) for decorating |
INSTRUCTIONS
Cook the trout in simmering salted water for 4 to 6 minutes, or until the
fish flakes easily when tested with a fork. Place on a wire rack. Make two
diagonal incisions on one side of the fish a few inches apaprt. Pry under
the skin and peel it off, leaving the head and tail intact. Chill the fish.
Spoon chilled but still-liquid aspic over fish.
Make a flower design on the skinned portion of fish as follows: Use
trimmed green parts of onions as stems. Cut the egg white slices with a
paring knife to simulate flower petals. Dip the decorations with still-
liquid aspic and arrange on the fish. Chill.
Cover with layers of aspic as desired, chilling after each layer is
applied. To serve, garnish the fish platter with chopped aspic and serve
with mayonnaise.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: The half has never been told”