Description
Aspic au poisson (Poisson aspik on) - nothing like a fish in aspic. Did you know that aspic dish it of French origin? Before in Russia there was something similar called "jelly", the remains of food from the rich houses crumbled into fine crumbs, I proveryali in the broth, left out in the cold. The resulting jelly fed servants. Once drawn to the court of the French chef, looking for a jelly, prepared a delicious jellied dish out large pieces of sterlet and pike, decorated with colourful pieces of vegetables and with transparent as a tear, broth. Since aspic dish is an indispensable part of the festive table! I suggest you make an aspic of pike in the red, and let her not caught in the French river, and in Russian, but the taste is not inferior to the pike-the French!
Ingredients
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Pike
1 piece
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Water
850 ml
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Carrots
0.5 piece
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Beets
0.5 piece
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Green onions
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Corn
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Gelatin
1 Tbsp
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The mixture of peppers
0.5 tsp
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Bay leaf
1 piece
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Salt
Cooking
Pike to clean, gut, cut the head, tail, fins. Cut into pieces.
Put the pike in a pan, add peppers, Bay leaf, salt. Cook after boiling for 10 minutes.
Pike remove and allow to cool, strain the broth through several layers of cheesecloth. Soak gelatine in 1 Cup of the cooled broth for 30-40 minutes (see instructions on the package of gelatin).
Using a pastry plunger of vegetables to cut the figures at will.
On the bottom of the form (I have silicone) to put the vegetables. If the beets are not laying, the top layer is transparent and jelly - two-ply. But I like the taste of fish with beetroot.
The fish separated from the large and small bones, cut into pieces, spread on the vegetables.
Swollen gelatin to mix with the rest of the broth, heated (not to boiling!), stir well, dissolve all gelatin. To fish on the cut was visible and transparent, please fill the form with half of the broth, covering all the fish (from pieces of beet broth will turn, but not all, but only the top). Allow to solidify in the fridge a couple of hours.
In the remained broth to put a piece of beetroot and stir in coloring the broth to the desired color.
Fill in the form the remaining broth and remove the aspic in the fridge to harden (I left overnight).
Carefully remove from the mould on a dish, the method of turning over. Serve as appetizers, cutting the portions!
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