1/2 kg of fish fillets (fresh or frozen)
"1 cup" of diced tomatoes
"1 pepper" diced
1 onion
"1 cup" of pickles
4 eggs (2 cooked and 2 raw)
5 sheets of gelatin or 1 packet in powder
1 tablespoon of butter
2 tablespoons of mustard
lemon, salt, and olives
1/2 kg of fish fillets (fresh or frozen)
"1 cup" of diced tomatoes
"1 pepper" diced
1 onion
"1 cup" of pickles
4 eggs (2 cooked and 2 raw)
5 sheets of gelatin or 1 packet in powder
1 tablespoon of butter
2 tablespoons of mustard
lemon, salt, and olives
Sauté the onion with the diced pepper in butter
Season the fish with salt and lemon
Add a little water and cook the fish without overcooking it
With the eggs, prepare mayonnaise (about 1 cup)
Soak the gelatin in a little water
Cut the pickles into small pieces
Mix carefully the gelatin, mayonnaise, raw tomatoes, and pickles
Finally, add the fish mixture
Pour into a greased mold with oil
Refrigerate until set
To serve, unmold and garnish with parsley.
