Description
This wonderful appetizer is my fantasy in the Spanish style - bright, juicy, with a fabulous rich flavor and aroma of seafood! Snack so expressive in taste and color that will decorate any festive table and will satisfy the most refined taste!!! I invite you all to a fabulous trip to Spain! Just imagine... Sunny Seville.... the burning summer sun... and in a small cozy cafe easy and cool... the table covered with a white tablecloth... bright rings are juicy, flavorful, refreshing snacks and a glass of tart white Sherry with a piece of ice...
Ingredients
-
Fish fillets
250 g
-
Shrimp
100 g
-
Squid
100 g
-
Pepper
2 piece
-
Cream
100 ml
-
Dry white wine
100 ml
-
Green onions
0.5 coup
-
Olives
10 piece
-
Gelatin
20 g
-
Spices
-
Water
150 ml
-
Salt
Cooking
Soak the gelatin in cold boiled water for 40 minutes. Salmon fillet boil in lightly salted water, mince. Cold cream vzbit.
Boiled shrimp and squid cut into small pieces, season with salt and pepper, drizzle with lemon juice, a pinch each of ground rosemary and thyme, gently stew in white wine. Cool. Have peppers cut off the top, leaving a little flesh. Cut the flesh cubes and add to the mixture of shrimp and squid. There also slice the green onions and olives.
Swollen gelatin to warm to dissolve, and a thin stream pour into the whipped cream, whisking continuously. This mass is divided into two parts. One part to add to boiled salmon, and the second part to the mix of shrimp and squid.
Peppers are divided into two parts. One stuff the salmon, another the shrimp mass. Put into the refrigerator for 1.5-2 hours. If peppers "unstable", their support can be put in a bowl or glasses.
Before serving the peppers cut into rings and spread on a flat dish. You can submit with olives or herbs and Salsa.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.