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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (2-pound) dressed redfish |
1 medium onion, sliced |
1 teaspoon salt |
1/2 teaspoon pepper |
2 envelopes unflavored gelatin |
2 stalks celery, cleaned and chopped |
1 medium-size green pepper, chopped |
1 green onion, chopped |
1 teaspoon chopped fresh parsley |
1 tablespoon lemon juice |
1/2 teaspoon prepared mustard |
1/2 teaspoon worcestershire sauce |
fresh parsley sprigs |
lemon wedges |
mayonnaise |
Directions:
1. Rinse fish thoroughly in cold water; pat dry. Place fish in a large stock pot; add sliced onion, salt, pepper, and water to cover. Bring to a boil. Reduce heat, and cook 15 minutes or until fish flakes easily when tested with a fork.
2. Remove fish to a cutting board; set aside. Strain fish stock, reserving 1 quart; discard onion. Add gelatin to reserved stock; cook over medium heat until gelatin dissolves. Chill until consistency of unbeaten egg white.
3. Remove and discard skin of fish; flake fish from bone,, discarding bone. Combine flaked fish and next 7 ingredients in a medium mixing bowl; mix well, and fold into gelatin mixture. Spoon into a lightly greased 5 1/2- cup mold; chill until set.
4. Unmold onto a serving platter. Garnish with parsley sprigs and lemon wedges. Slice and serve with a dollop of mayonnaise.
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