Recipe "Fish aspic":
- 15 g of gelatin sheet
- 240 g pike-perch fillet on the skin
- allspice peas
- parsley leaves
- Drinking water 700 g
- 50 g of purified carrots
- 1 onion, shallot
- pinch of ground black pepper
- 5 peas allspice
- 2 cloves garlic
- a piece of celery stalks
- 2-3 sprigs of parsley
- 10 grams of vodka
- grainy mustard
- horseradish table
Number of servings
The complexity of cooking
Meeting with friends, Mardi Gras, New Year, Easter, Christmas, Cocktail
Step by step recipe for cooking
Give carrot shape of a cylinder and cut3 mm thick slices. The rest of the vegetables cut arbitrarily. In a saucepan, pour water, put the prepared vegetables, parsley stalks, ground black pepper and allspice. Bring to a boil and cook until tender carrots. Ready broth, carrots save.
Soak gelatin in cold water for 10 minutes. Strained broth return on the stove, bring to a boil, pour the vodka and cook a few minutes to evaporate the alcohol. Add the squeezed gelatine, remove the pan from the heat and stir until completely dissolved gelatin. A little cool broth, but not completely cooled.
Perch fillet, if necessary, thaw, remove the bones and remains of scales. Prepared perch fillet cut into slices at an angle of 45 degrees, the size of 1.5-2 cm. You should now have 12 pieces.
Put in a saucepan perch fillet and sweet pepper, salt, cover with water and cook until tender, 7-10 minutes. Ready fillet, remove and cool.
The a la carte cans of 200 ml lay slices of boiled zander, alternating with chopped boiled carrots. Put the parsley leaves and pour the broth. Put in the fridge to solidify.
For the filler, in a gravy boat, serve horseradish and grainy mustard.