Fish aspic

Fish aspic

Jellied cooked from meat, fish, even from mushrooms. This recipe is with pike perch. It turns out very tasty and fragrant dish for the holiday table.

water 700 g
carrots 50g
onion 20 g
black pepper 1 g
allspice 1 g
garlic 10 g
celery 7g
parsley 2 g
vodka 10 g
gelatin 15 g
pike perch 120g
salt 2 g

Prepare vegetable broth: peel them, cut into slices, put in a saucepan or saucepan. Pour with cold water, add parsley and pea allspice, put on fire and bring to a boil.

  1. Boil the broth over low heat until the carrots are ready.
  2. Strain the broth, remove all the vegetables and peas, and save the carrots.
  3. Return the broth to the stove and bring to a boil, pour in the vodka, cook for another couple of minutes for the alcohol to evaporate.
  4. Gelatin in advance soak, let it swell and send it to the broth.
  5. Remove everything from the stove, stir it so that the gelatin is completely dissolved, do not need to give the broth to harden, you need to use immediately.
  6. Thaw pike perch, remove bones, remnants of scales. Cut into pieces 1.5-2 cm thick, put in a saucepan, cover with water, add allspice of pepper and salt, cook until ready. Remove the fish and cool.
  7. Put the fish pieces in bowls or portion jars, shifting them into pieces of boiled carrots.
  8. Top decorate with jellied fresh parsley sprigs. Pour broth.
  9. Remove the filler into the refrigerator until it solidifies; when serving, accompany the finished mustard in the beans and canned horseradish. Portion aspic will be a real decoration of the table for any holiday.

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