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Trout Served Cold in Aspic

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Submitted by kendall

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

4 hrs

Ingredients

1 1
EACH EACH TROUT
poached *
1 237
CUP ML TOMATO SAUCE
4 2E+1
TEASPOONS ML GELATIN, UNFLAVORED *
1 1
1 1
SLICES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 22 5% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 13%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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