Fish Gelatin Mousse Recipe

Fish Gelatin Mousse picture


MethodMain Ingredient


 Unflavored gelatin1 Tablespoon (Plain Variety)
 Cold water4 Tablespoon
 Boiling water/Fish stock1⁄2 Cup (8 tbs)
 Mayonnaise1⁄3 Cup (5.33 tbs)
 Lemon juice1 Teaspoon
 Worcestershire sauce1 Teaspoon
 Salt1⁄2 Teaspoon
 Flaked cooked fish2 Cup (32 tbs), or canned
 Evaporated milk/Heavy cream1⁄2 Cup (8 tbs), whipped
 Cooked asparagus1 Cup (16 tbs)
 Ripe tomato wedges/Ripe avocado wedges1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1303 Calories from Fat 847

% Daily Value*

Total Fat 94 g145.2%

Saturated Fat 11.3 g56.3%

Trans Fat 0 g

Cholesterol 303.2 mg

Sodium 1566.7 mg65.3%

Total Carbohydrates 29 g9.7%

Dietary Fiber 5.9 g23.6%

Sugars 20.8 g

Protein 84 g168.5%

Vitamin A 73.9% Vitamin C 72.3%

Calcium 41.4% Iron 15.8%

*Based on a 2000 Calorie diet


1. Set a 1-quart mold in the refrigerator to chill until the gelatin mixture is ready. Then rinse the mold with cold water but do not dry it.
2. Soak the gelatin in the cold water; then stir it into the boiling liquid.
3. Mix the mayonnaise with the lemon juice and Worcestershire sauce. Add to the gelatin mixture with salt.
4. Let stand until it begins to set, then add the flaked fish. Fold in the whipped cream.
5. Pour into the rinsed mold. Chill until firm in the refrigerator, 1 hour or longer.
6. Unmold on a platter on which chilled, cooked asparagus spears, tomato wedges or slices of avocado are used as garnish.