Whiting And Asparagus Ring Mold Recipe
This yummy Whiting And Asparagus Ring Mold swept me off my feet, I bet it will do the same to you. This High Protein recipe of Whiting And Asparagus Ring Mold is quite good. The European Whiting And Asparagus Ring Mold will make an absolutely delicious Appetizer for you. In my opinion, if one is a chef, one ought to have a personal recipe of Whiting And Asparagus Ring Mold, just like I do.
Ingredients
1 lb whiting fillets
Salt
Pepper
1/4 cup fresh lemon juice
2 tbsp dry sherry
1 tbsp gelatin (gelatine)
2/3 can cream of asparagus soup
3 tbsp sour cream (creme fraiche)
2 tbsp chopped chervil
1/4 lb shelled shrimp (prawns)
10 1/2 oz zucchini (courgettes)
1/4 lb salmon cavia
Directions
Rinse the whiting fillets and put on a dish.
Add salt and pepper and half the lemon juice.
Cover and microwave on HIGH for 4 minutes.
Pour the remaining lemon juice and the sherry into a bowl.
Sprinkle the gelatin (gelatine) over and leave to swell.
When the fish is cooked, leave to stand for 5 minutes.
Put the bowl containing the gelatin (gelatine) mixture into the oven and microwave for 1 minute on LOW.
Stir well.
Pour the cream of asparagus soup into a terrine dish, add the sour cream (creme fraiche), chopped chervil, shrimp (prawns), gelatin (gelatine) mixture and the cooking liquid from the fish.
Stir carefully.
Break up the fish with a fork, removing any bones.
Stir into the above mixture, then pour the whole into a ring mold (mould), cover with aluminum (aluminium) foil and chill in the refrigerator for at least 4 hours.
Peel the zucchini (courgettes), cut in half lengthwise and then into cubes.
Put in a dish, cover and microwave on HIGH for 4 minutes.
Drain the zucchini (courgettes) and put in a food processor with half the salmon caviar.
Puree until smooth.
Pour the mixture into a sauceboat.
Add salt and pepper and half the lemon juice.
Cover and microwave on HIGH for 4 minutes.
Pour the remaining lemon juice and the sherry into a bowl.
Sprinkle the gelatin (gelatine) over and leave to swell.
When the fish is cooked, leave to stand for 5 minutes.
Put the bowl containing the gelatin (gelatine) mixture into the oven and microwave for 1 minute on LOW.
Stir well.
Pour the cream of asparagus soup into a terrine dish, add the sour cream (creme fraiche), chopped chervil, shrimp (prawns), gelatin (gelatine) mixture and the cooking liquid from the fish.
Stir carefully.
Break up the fish with a fork, removing any bones.
Stir into the above mixture, then pour the whole into a ring mold (mould), cover with aluminum (aluminium) foil and chill in the refrigerator for at least 4 hours.
Peel the zucchini (courgettes), cut in half lengthwise and then into cubes.
Put in a dish, cover and microwave on HIGH for 4 minutes.
Drain the zucchini (courgettes) and put in a food processor with half the salmon caviar.
Puree until smooth.
Pour the mixture into a sauceboat.
