Description
I think that no one will come to mind the sacramental phrase - "how disgusting is your fish in aspic" - after he tries aspic of pike perch, made from this recipe. The recipe author, so that all claims and questions to me.
Ingredients
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Fish
800 g
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Broth
500 ml
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Onion
1 piece
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Carrots
1 piece
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Salt
-
Mayonnaise
100 g
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Fish
50 g
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Grapes
5 piece
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Lemon
1 piece
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Greens
-
Black pepper
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Gelatin
20 g
Cooking
Cook the broth of the soup set of salmon. You get a delicious, nourishing broth.
Take a medium size pike-perch. Clean it, get rid of the entrails, wash, add salt and boil. Loosen the flesh from the bones, strain the broth. Half of gelatin to dissolve in a hot bath and mix with the broth.
The fish put in the broth and taste. According to my long-term observations of the broth for aspic need to add salt so that it was as if too salty for your taste. Then he once will fall asleep, will be good.
After that its a bit of a grind hand blender. Not quite mashed potatoes, and so left fibres from fish.
Now we will need mayonnaise "Maheev".
Put in broth with fish 100gr. mayonnaise.
A few seconds to grind again until the mayonnaise will not disperse fully. Pour into a flat shape and put before full hardening in the cold. Sudak itself is a tasty fish, but due to the mayonnaise becomes very tender and extremely tasty. Definitely recommend to try!
The broth of salmon also need to put the remaining dissolved gelatin. Take a dish in which you serve the jelly, and pour on the bottom a little broth from salmon (also with dissolved gelatin), put the cold to harden.
Frozen broth with perch cut into portions and arrange on the bottom of our meals in the frozen already jelly. Lubricate the gelatin with a brush on top and glue green leaves and grapes. Put again in the fridge for 1 hour. Then carefully pour the remaining jelly from the broth salmon. Cut into thin slices lemon, cut each in half and decorate our dish like you see below. To finally put to harden in the cold.
Ready to decorate aspic with parsley sprigs and rosettes of salted salmon. All! Bon appetit and happy New year!!!
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