Fish Mousse

'Rinse the fish fillets'

'Simmer them in 1.5 cups water with lime slices and onion rings, salt and pepper, for 5-10 minutes or until they're cooked but still firm'

'Drain and let cool'

'Reserve the cooking liquid'

'Shred the fish into fine pieces, removing any bones'

'You should have about 5-6 cups of fish'

'Add 0.5 cup of reserved cooking liquid to the mayonnaise along with lemon juice, chopped onion, salt, Worcestershire sauce, pepper sauce, and parsley'

'Mix well until a smooth paste forms'

'Check the seasoning'

'Soak the gelatin in 0.5 cup cold water and dissolve it in a bain-marie'

'Add to the fish mixture slowly, stirring well'

'Pour into individual molds or a 2-liter mold'

'Refrigerate until firm'

'Serve 4-6 portions'