Seafood Mold Recipe
Ingredients
1 envelope or 1 tablespoon unfavored gelatin
1/2 cup cold milk
1/2 cup fish stock
2 egg yolks
1 tablespoon dulse, minced
2 tablespoons soy flour
1 teaspoon marjoram
1 tablespoon nutritional yeast
2 tablespoons parsley, minced
2 tablespoons lemon juice
2 cups fish, cooked and flaked
Directions
Soften gelatin in milk.
Heat fish stock in top of double boiler, directly over heat.
Dissolve gelatin mixture in stock.
Set over bottom of double boiler, to which hot water has been added, and continue to cook.
Blend together egg yolks, dulse, flour, marjoram, yeast and parsley, and gradually add to mixture in double boiler.
Cook, stirring occasionally, until mixture thickens.
Remove from heat.
When cool, add lemon juice and fish.
Mold and chill.
Unmold on salad greens.
Heat fish stock in top of double boiler, directly over heat.
Dissolve gelatin mixture in stock.
Set over bottom of double boiler, to which hot water has been added, and continue to cook.
Blend together egg yolks, dulse, flour, marjoram, yeast and parsley, and gradually add to mixture in double boiler.
Cook, stirring occasionally, until mixture thickens.
Remove from heat.
When cool, add lemon juice and fish.
Mold and chill.
Unmold on salad greens.
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