- Recipes Home
- Interest Groups
Ring Mold Of Sea Trout Recipe
|Sea trout||1 , cleaned, head and tail removed|
|Milk||3⁄4 Cup (12 tbs)|
|Horseradish sauce||1 Teaspoon|
|Natural yogurt||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1684 Calories from Fat 1184
% Daily Value*
Total Fat 133 g205.2%
Saturated Fat 48.9 g244.5%
Trans Fat 0 g
Cholesterol 938.4 mg
Sodium 1051.5 mg43.8%
Total Carbohydrates 34 g11.5%
Dietary Fiber 1 g4.1%
Sugars 32.7 g
Protein 88 g176.8%
Vitamin A 102.6% Vitamin C 72.2%
Calcium 96.8% Iron 46.1%
*Based on a 2000 Calorie diet
Pat dry on kitchen paper.
Cut the fish into 1/2 inch (1.25 cm) slices.
Arrange on a round platter, cover and microwave on HIGH for 4 minutes.
Leave the fish to cool for a few minutes before removing the bones and skin.
Separate the white and yolk of one of the eggs.
Put the fish into a food processor and puree for several seconds, then add the butter in small pieces, the 2 remaining eggs, the egg yolk, milk, salt and pepper.
Puree until smooth.
Add a pinch of salt to the egg white and whisk until firm peaks are formed.
Fold gently into the puree.
Pour the mixture into a ring mold (mould) and smooth the surface.
Put the mold (mould) uncovered in the oven and microwave on HIGH for 10 minutes.
When it is cooked, turn the mold (mould) out on to a serving dish and leave to cool before placing in the refrigerator.
Chill for at least 3 hours.