Jellied Shellfish
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Canned Mushroom Soup - 5.6 oz
- Green Papaya - to taste
- Lemon - 1 piece
- Pickles - 4 pieces
- Capers - 2 tablespoons
- Parsley - 1 bunch
- Mayonnaise - 8.8 oz
- White Pepper (whole) - a pinch
- Salt - a pinch
- Gelatin - 8 pieces
- Apple Wine - 5 tablespoons
Step by Step guide
Step 1
Chop the pickles and capers.
Step 2
Wash the parsley, dry it, and chop finely.
Step 3
In a bowl, combine the mayonnaise with the chopped ingredients.
Step 4
Season with salt and ground pepper.
Step 5
Drain the shellfish in a sieve and let the juice drip off.
Step 6
Warm the white wine.
Step 7
Thoroughly squeeze the gelatin that has been soaked in cold water and dissolve it in the white wine, stirring.
Step 8
Add the jelly made from white wine and the drained shellfish to the mayonnaise.
Step 9
Rinse 4 cups or molds with cold water, fill them with the jellied mixture, and place in the refrigerator to set.
Step 10
Wash the leaves of the green lettuce, dry them, and arrange them on 4 serving plates.
Step 11
Dip the cups or molds in hot water and invert the jellied shellfish onto the lettuce leaves.
Step 12
Wash the lemon with hot water, dry it, and cut it into eight pieces.
Step 13
Garnish each serving of the jelly with 2 lemon wedges.
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