Molded Fish

Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Fish molded in gelatin and served with cold sauce refreshes in summer


  • 6 medium fresh water trout
  • 2 chicken bouillon cubes
  • 2 c. hot water
  • 1 tblsp. lemon juice
  • 1 envelope unflavored gelatin
  • ¼ c. cold water
  • Lemon slices
  • Olives
  • Sour Cream/Cucumber Sauce


  • Simmer trout in chicken broth made by dissolving bouillon cubes in hot water and adding lemon juice. Remove fish to deep serving platter; let stand until cool.
  • Soften gelatin in cold water. Add to hot broth in saucepan, and stir until dissolved. Chill until gelatin starts to thicken.
  • Spoon half of gelatin mixture over fish; chill until firm.
  • Garnish with lemon slices and olives; spoon over remaining gelatin; chill. Serve with Sour Cream/Cucumber Sauce.