Festive fish in aspic

Description

I suggest You decorate Your Christmas table here is an unusual jellied fish.

Ingredients

Fish

1 piece
Shrimp

50 g
Crab meat

50 g
Soy sauce

3 tsp
Sour cream

200 g
Horseradish

3 tsp
Caviar

50 g
Gelatin

1 pack

Cooking

Prepare a fish broth. To fillet perch - fillet to remove and put it back, the head and the backbone cover with water, add onion, carrot, Bay leaf and boil the broth.

At this time, making the first layer. In sour cream add soy sauce and horseradish (prepared). Horseradish sauce add gradually - try to taste.

To cast 2-3 tbsp gotogo fish broth, dilute it pre-soaked gelatin, add it to the sour cream. In the received weight put shrimp, crab meat and slices of boiled red fish (boil for 5-7 minutes in a fish broth).

Mix, and pour the form half full. I used a muffin tin. Leave to harden in a cool place.

Prepare the second layer. Fish broth, add sliced fillet of pike-perch, boil 5 minutes, put the pieces of trout (Steelhead, salmon) and cook for another 7 minutes. Season with salt to taste. Add pre-soaked gelatin. Allow to cool to room temperature. The total volume of broth with the fish is approximately 300 ml.