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A Jellie of Fyshe

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)186.6032
Energy (kCal)1247.5164
Carbohydrates (g)97.8277
Total fats (g)7.6343
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the fish, onions, vinegar, ginger, spices, wine and water into a pot. Bring gently to a boil and simmer 10 minutes. | 2. Add the scallops and prawns and cook another 3 minutes. | 3. Remove fish, bone and skin. Remove scallops and prawns. | 4. Strain the cooking juice and set aside to cool for several hours to allow sediment to settle. Carefully pour off juices, leaving the sediment, and then strain several times through clean muslin. You should have about 3 cups of liquid left. | 5. Melt gelatin in 1/2 cup of the liquid, cool to room temperature, then mix into the rest of the juices. | 6. Pour a thin layer of the gelatin mix into a 4-5 cup mold or dish. Refrigerate until set. | 7. Flake the fish and cut the scallops into 3 or 4 pieces. Arrange a layer of the best looking flakes, scallops and prawns on the layer of gelatin. Spoon on more gelatin and return to fridge to set gelatin. | 8. Continue building layers of seafood and gelatin until all are used up. | 9. Chill AT LEAST 3 HOURS before unmolding. | 10. Garnish with herbs and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    haddock fillet 8 8 well-flavored 75.65 0.0 16.83 0.425
    scallop 3 938.4021 43.2481 164.0164 6.664
    prawn 3 ounces 75.65 0.0 16.83 0.425
    onion 2 sliced 128.0 29.888 3.52 0.32
    white wine vinegar 1 tablespoon 75.65 0.0 16.83 0.425
    ginger 1 ounce chopped 22.6796 5.0377 0.516 0.2126
    sea salt 1/2 teaspoon 75.65 0.0 16.83 0.425
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    white wine 2 cups - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    gelatin 3/4 ounce 81.0087 19.2422 1.6584 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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