Directions:
- 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.
- 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.
- 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.
- Unmold onto a serving platter. Garnish with parsley sprigs and lemon wedges. Slice and serve with a dollop of mayonnaise.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.43 Kcal (400 kJ) | ||
| Calories from fat | 39.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Cholesterol | 9.45mg | 3% | |
| Sodium | 345.86mg | 14% | |
| Potassium | 78.53mg | 2% | |
| Total Carbs | 9.66g | 3% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 0.1mg | 0% | |
| Calcium | 10.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 112.07 Kcal (469 kJ) | ||
| Calories from fat | 46.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 7% | |
|---|---|---|---|
| Cholesterol | 11.1mg | 3% | |
| Sodium | 406.17mg | 14% | |
| Potassium | 92.23mg | 2% | |
| Total Carbs | 11.35g | 3% | |
| Sugars | 1.7g | 6% | |
| Dietary Fiber | 1.58g | 5% | |
| Protein | 5.12g | 9% | |
| Vitamin C | 13.7mg | 19% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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