Description
Each family has a favorite recipe in aspic - aspic is my favorite. Preparing for this long filler - hoarding fish tails and heads - so get sooo rich jelly and do not need the gelatin. The aspic turns out sooooo tasty and very rich, and thanks to the guy transparent. Suddenly someone come in handy? Try?
Ingredients
-
Fish
2.5 kg
-
Water
1.3 l
-
Carrots
1 piece
-
Allspice
10 piece
-
Onion
1 piece
-
Egg white
3 piece
-
Salt
-
Fish fillets
300 g
-
Fish
1 cup
-
Parsley
-
Cranberry
Cooking
Put in the pot of fish heads, tails and fins (after removing the gills and rinse well with water), fill with water, bring to a boil, remove the foam, put salt, pepper, carrot and onion, boil with the lid on low heat to slightly puffed, a couple of hours. Strain the broth and get the ugly picture - the broth is dark in color, but very rich, which does not require gelatin.
Put the broth on the fire and bring almost to a boil. Whisk 3 protein, add the ice water, stir - brace ready.
Enter in the broth first half of the cold delays, stir quickly, bring to the boil, add the remaining quickdraw, stir, bring again to a boil, reduce fire and cook carefully until the moment when a "guy" with the dregs is not going to cake on the surface of the broth.
Give the broth a sling safely literally to boil for 3-5 minutes, set aside from heat. From the top, remove the foam with a slotted spoon, then pour clear broth into a clean saucepan through a fine sieve and again bring it to boil.
Spread on the bottom of the tank boiled river fish and pour a small amount of broth - the photo shows what was in the broth. Put into the fridge.
Salmon cut into long thin strips. Turn each in a rosette.
Pour salted water into the bottom of the pan (preferably water+white wine), bring to a boil, drop roses - I don't bond them, cover with a lid and boil on low heat for 5 minutes.
Take out and cooled. Get the capacity of c entirely from the fridge, spread roses, pour the broth, decorate. Put in the fridge to froze. Serve.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.