Trout Served Cold in Aspic
Yield
4 servingsPrep
20 minCook
10 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
trout
poached |
*
|
| 1 | cup |
tomato sauce
|
|
| 4 | teaspoons |
gelatin, unflavored
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 1 | slices |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
trout
poached |
*
|
| 237 | ml |
tomato sauce
|
|
| 2E+1 | ml |
gelatin, unflavored
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 1 | slices |
lemon
|
*
|
Directions
If you'd like to serve the trout as a fish course in aspic, let the trout cool in the liquor, then remove and drain the trout.
Strain the liquor the trout were simmered in, add to it the tomato sauce, and over heat stir in the gelatin.
Stir over low heat just until the gelatin melts.
Set gelatin liquid in refrigerator until it cools but is not as yet "set."
Arrange trout in a flat dish, pour over them the aspic, and allow to set.
Arrange parsley and then lemon slices around the trout and serve.
