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Molded Cod And Shrimp In Aspic Recipe
|Short grain rice||1⁄4 Cup (4 tbs)|
|Fish stock||1 1⁄4 Cup (20 tbs)|
|Flaked cooked cod||2⁄3 Cup (10.67 tbs)|
|Cooked peeled deveined shrimp||1⁄2 Pound|
|Chicken stock||1 Cup (16 tbs)|
|Chicken bouillon cube||1|
|Gelatin||1⁄4 Cup (4 tbs)|
|Cucumber slices||5 (For Garnishing)|
|Lemon slices||5 (For Garnishing)|
Calories 126 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.8%
Saturated Fat 0.55 g2.7%
Trans Fat 0 g
Cholesterol 44.8 mg
Sodium 408.2 mg17%
Total Carbohydrates 9 g2.8%
Dietary Fiber 0.47 g1.9%
Sugars 1.4 g
Protein 18 g35.5%
Vitamin A 1% Vitamin C 8%
Calcium 1.5% Iron 3.5%
*Based on a 2000 Calorie diet
2 Add the egg yolk, flaked cod, shrimp, nutmeg and salt and pepper and blend well.
3 Put the chicken stock, or water and bouillon cube, in a pan and bring to a boil. Take off the heat, add the gelatin and stir until dissolved. Cool.
4 Pour half the dissolved gelatin in an 8-inch ring mold, place the mold in a bowl of ice and tilt it so that the gelatin coats the sides and base of the mold as it cools.
5 Add the rest of the dissolved gelatin to the fish mixture and blend well. Pour into the mold and leave in the refrigerator for 1 hour to set.
6 Invert the mold onto a serving dish and decorate with cucumber and lemon slices.