Redfish Aspic

Name: Redfish Aspic
Ingredients: 1 (2-pound) dressed redfish; 1 medium onion, sliced; 1 teaspoon salt; 1/2 teaspoon pepper; 2 envelopes unflavored gelatin; 2 stalks celery, cleaned and chopped; 1 medium-size green pepper, chopped; 1 green onion, chopped; 1 teaspoon chopped fresh parsley; 1 tablespoon lemon juice; 1/2 teaspoon prepared mustard; 1/2 teaspoon Worcestershire sauce; Fresh parsley sprigs; Lemon wedges; Mayonnaise

15 ingredients

4 steps

Ingredients

1 (2-pound) dressed redfish
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
2 envelopes unflavored gelatin
2 stalks celery, cleaned and chopped
1 medium-size green pepper, chopped
1 green onion, chopped
1 teaspoon chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
Fresh parsley sprigs
Lemon wedges
Mayonnaise

Directions

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.
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.
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.
4

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