RECIPE: 400 gr of tuna under oil (4 cans of 104 gr. net weight); 250 cl. of gelatine; 40 gr. of butter; 1 spoon of flour; 200 gr. of cream for cooking; salt-pepper- Lemon juice. FOR DECORATION: Parseley for scales; Celery for the fish tale; a slice of a black olive for the fish eye; 2 stripes of carrot for the mouth; Mayonnaise for the sea waves; lettuce ------------------------------------------ Drip the tuna from the oil; mince it in the mixer and then put it in a bowl. In the mean time prepare a sort of "Bechamel: liquefy the butter in a saucepan; add the flour and mix whit a whisk. At this point add the cream continuing to mix. Cook this sauce for about 10 minutes at law fire. At the end put salt and pepper (right for your taste); keep it out of the fire and add it to the mixed tuna. It must result an hard cream. Add the juice of one lemon and mix well. Prepare your gelatine (I use gelatine in cubes) and when ready, add to the mixture (one spoon at a time). Put the mixture in a fish stamp (I use an alluminium one) and put in the fridge for about 2-3 hours. At the moment of serving, turn over the stamp and begin to decorate. Some people use to make this recipe with boiled potatoes mixed with tuna, but it isn't good like this. This is a good recipe for hot summertime! Have a nice meal! Cheers Pandora
RECIPE: 400 gr of tuna under oil (4 cans of 104 gr. net weight); 250 cl. of gelatine; 40 gr. of butter; 1 spoon of flour; 200 gr. of cream for cooking; salt-pepper- Lemon juice. FOR DECORATION: Parseley for scales; Celery for the fish tale; a slice of a black olive for the fish eye; 2 stripes of carrot for the mouth; Mayonnaise for the sea waves; lettuce ------------------------------------------ Drip the tuna from the oil; mince it in the mixer and then put it in a bowl. In the mean time prepare a sort of "Bechamel: liquefy the butter in a saucepan; add the flour and mix whit a whisk. At this point add the cream continuing to mix. Cook this sauce for about 10 minutes at law fire. At the end put salt and pepper (right for your taste); keep it out of the fire and add it to the mixed tuna. It must result an hard cream. Add the juice of one lemon and mix well. Prepare your gelatine (I use gelatine in cubes) and when ready, add to the mixture (one spoon at a time). Put the mixture in a fish stamp (I use an alluminium one) and put in the fridge for about 2- 3 hours. At the moment of serving, turn over the stamp and begin to decorate. Some people use to make this recipe with boiled potatoes mixed with tuna, but it isn't good like this. This is a good recipe for hot summertime! Have a nice meal! Cheers Pandora
This looks like a lot of fun to serve for a party. Thank you for sharing the recipe and photo.
-- Pete Romfh, Telecom Geek & Amateur Gourmet. promfh at hal dash pc dot org
RECIPE: 400 gr of tuna under oil (4 cans of 104 gr. net weight); 250 cl. of gelatine; 40 gr. of butter; 1 spoon of flour; 200 gr. of cream for cooking; salt-pepper- Lemon juice. FOR DECORATION: Parseley for scales; Celery for the fish tale; a slice of a black olive for the fish eye; 2 stripes of carrot for the mouth; Mayonnaise for the sea waves; lettuce ------------------------------------------ Drip the tuna from the oil; mince it in the mixer and then put it in a bowl. In the mean time prepare a sort of "Bechamel: liquefy the butter in a saucepan; add the flour and mix whit a whisk. At this point add the cream continuing to mix. Cook this sauce for about 10 minutes at law fire. At the end put salt and pepper (right for your taste); keep it out of the fire and add it to the mixed tuna. It must result an hard cream. Add the juice of one lemon and mix well. Prepare your gelatine (I use gelatine in cubes) and when ready, add to the mixture (one spoon at a time). Put the mixture in a fish stamp (I use an alluminium one) and put in the fridge for about 2- 3 hours. At the moment of serving, turn over the stamp and begin to decorate. Some people use to make this recipe with boiled potatoes mixed with tuna, but it isn't good like this. This is a good recipe for hot summertime! Have a nice meal! Cheers Pandora
This looks like a lot of fun to serve for a party. Thank you for sharing the recipe and photo.
Thank you Pete, I hope you enjoy the party and the recipe 🙂))))))))) Pandora
RECIPE: 400 gr of tuna under oil (4 cans of 104 gr. net weight); 250 cl. of gelatine; 40 gr. of butter; 1 spoon of flour; 200 gr. of cream for cooking; salt-pepper- Lemon juice. FOR DECORATION: Parseley for scales; Celery for the fish tale; a slice of a black olive for the fish eye; 2 stripes of carrot for the mouth; Mayonnaise for the sea waves; lettuce <snipping directions>
Wow! Looks very nice Pandora! Thanks for sharing! I LOVE looking at food! <G>
RECIPE: 400 gr of tuna under oil (4 cans of 104 gr. net weight); 250 cl. of gelatine; 40 gr. of butter; 1 spoon of flour; 200 gr. of cream for cooking; salt-pepper- Lemon juice. FOR DECORATION: Parseley for scales; Celery for the fish tale; a slice of a black olive for the fish eye; 2 stripes of carrot for the mouth; Mayonnaise for the sea waves; lettuce <snipping directions>
Wow! Looks very nice Pandora! Thanks for sharing! I LOVE looking at food!
