Description
Fans of fish and mayonnaise dedicated. This appetizer will decorate both everyday and festive table. Recipe assembled in the book "7 chefs".
Ingredients
-
Fish
600 g
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Dry white wine
0.5 cup
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Tomato
3 piece
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Mayonnaise
230 g
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Ketchup
-
Salt
-
Black pepper
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Gelatin
10 g
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Water
100 ml
Cooking
The required ingredients.
Perch fillet wash, sprinkle with salt and pepper.
Simmer it until tender in white wine.
Gelatin soak for 10 minutes in cold water and heated over low heat until dissolved grains (do not boil!). Let cool slightly and pour mayonnaise.
Stir.
The bottom of the form vistream with cling film and pour part of mayonnaise with jelly.
Put half perch.
Tomato slices still pour part of mayonnaise.
Spread the second half of the fish, pour the remaining mayonnaise with jelly. Put in the fridge for 2 hours. Remove the foil, cut and decorate with ketchup and parsley.
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