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Method :
Wash the fresh fillets or thaw the
frozen ones until they can be separated. Put a large sheet of
heavy-duty aluminum foil on a rack in a very large pan. Lay the fish
pieces on the foil and turn the foil up around the fish so it will
hold the cooking liquid. Add about 1/2 inch boiling water to the pan
(water will be under the fish so fish steams), cover tightly and
simmer about 7 minutes or until fish flakes easily with a fork. Lift
fish pieces out into a bowl and cool. Drain any liquid out of foil
into a measuring cup. Cool.
Flake any fish into large mixer bowl,
discarding any bones and dark flesh or skin. You should have about 6
cups (1.5 liter) flaked fish. Combine mayonnaise, lemon juice,
grated onion, salt, pepper, curry powder, Worcestershire sauce and
Tabasco. Add fish and beat all together (medium speed on the mixer)
until as smooth as possible. Soak gelatin in 1 cup (250ml) liquid 5
minutes in a small saucepan. Set over low heat and heat just until
golden is dissolved. Pour into fish mixture in a thin stream,
beating constantly. Stir in parsley. Pour into 2-qt (2.5 liter)
mould with a tube in the centre. Chill several hours until very
firm. Unmould on a bed of watercress and fill centre with
Marinated Shrimp. Garnish each serving with 2-3 shrimps.
Serves 8
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