Description
Salad with baked fish and beet jelly. Surprised... When I saw this salad in the first place drew the attention on the photo – very nice pieces of bright jelly on the background. While preparing, I realized that jelly is not just a decoration but also a perfect complement to the fish... After dinner, no red piece in the plates left... the Idea of a recipe taken from olgavb osa.
Ingredients
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Mackerel
1 piece
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Cucumber
1 piece
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Parsley
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Beets
400 ml
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Lemon juice
2 Tbsp
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Soy sauce
1 Tbsp
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Gelatin
1 Tbsp
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Lemon peel
0.5 tsp
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Orange zest
0.25 tsp
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Olive oil
2 Tbsp
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Salt
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Black pepper
Cooking
First make the sauce. For the sauce you need in olive oil grate the lemon and orange zest, add salt and pepper. All stir. Let infused...
For salad, we need baked or boiled fish. It is desirable that it was less liver – you also will be less to choose them. I baked a small mackerel. Just mix the marjoram, oregano, salt, pepper. Sprinkle this mixture in the fish and put lemon slices. The fish was put in a sleeve for baking and sent to the oven until cooked. Chilled fish should be cut into small pieces.
Jelly beetroot of medium size, peel and cut into 4 parts. Add water (0.5 liters) and cook until tender. A decoction to drain (I left 400 ml), add soy sauce, lemon juice, pepper and if needed salt, gelatin. Stir to dissolve gelatin. Pour into the mold. In the mold you can put the pieces of lemon. Put in refrigerator to congeal.
Frozen jelly cut into small cubes.
Cucumber cut is not small. Tear the parsley into small sprigs. (The author recommends to have cilantro, but I don't love her, so there were only parsley). All components are lightly to mix, pour with the dressing.
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