Using ingredient redfish
Cold Redfish Mold
- 2 redfish
- 2 celery stalks
- 1/2 bell pepper
- 1/2 lemon
- 2 gr green onion tops
- 2 ml mustard
- 2 ml worcestershire sauce
- 1 gr parsley
- 1 slice onion
Courtbouillon Of Redfish
- 3 wide (inches)
- 2 bay leaves
- 1 redfish
- 1 none
- 475 ml water
- 240 gr onion
- 65 gr green bell pepper
- 120 ml wine (white)
- 55 gr butter
- 50 gr celery