Seafood In Chardonnay Jelly

The ingredient of Seafood In Chardonnay Jelly

• 3 gelatine leaves
• 200ml chardonnay
• 1 1 2 tbsp fish sauce
• 200g cooked small school prawns peeled tails intact
• 120g cooked blue swimmer crabmeat
• 100g smoked salmon cut into thin strips
• juice of 1 2 lemon
• 1 tbsp chopped dill
• melba toasts to serve

The Instruction of seafood in chardonnay jelly

• chill 4 large martini or similar glasses
• soak gelatine leaves in cold water until softened about 5 minutes
• place wine in a pan over high heat and reduce by half squeeze out gelatine and add to pan stir until dissolved place in measuring jug add fish sauce and top up with cold water to make 600ml of liquid
• place seafood in a bowl with lemon and dill season and stir to combine
• place a small layer of seafood in each glass cover with a little wine mixture and refrigerate for 15 minutes to set repeat twice more until glasses are full and completely set serve with melba toasts

Nutritions of Seafood In Chardonnay Jelly

fatContent: 106 594 calories
saturatedFatContent: 2 grams fat
carbohydrateContent: n a
sugarContent: 2 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: 101 milligrams cholesterol

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