Description
Jelly is usually considered an appetizer, but this version I with full confidence would refer to a second dish. Spaghetti, fish, broccoli and wine jelly perfectly complement each other. A great dish for the holiday table!
Ingredients
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Fish
2 piece
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Broccoli
150 g
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Orange
1 piece
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Lemon
0.5 piece
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Vegetables
-
Vermouth
150 ml
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Pasta
100 g
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Black pepper
1 tsp
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Salt
-
Gelatin
3 Tbsp
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Wine white semi-dry
100 ml
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Cream
100 ml
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Green onions
-
Egg white
1 piece
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Sugar
3 tsp
Cooking
Salmon steak or salmon, rinse with cold water, remove the seeds and skin ( the scales can not clean off).
Fish bones and skin and boil in 2 liters of water with coarsely chopped celery, carrots and half the onions, add 100 ml of white wine. Cook for 25 minutes.
Fish fillets folded in a food processor add the cream, coarsely chopped green onions, egg white, salt and pepper. To punch into a fine mince, it shouldn't be liquid or very thick. Put mousse in a pastry bag.
Boil spaghetti in salted water until almost cooked, drain in a colander and rinse with cold water.
Broccoli boil in salted water for about 3 minutes, drain in a colander and rinse with cold water. Collect two beautiful florets, the rest chopped not very large.
Refractory form of grease with butter and along the walls lay the spaghetti. In the center put the inflorescence broccoli and salmon mousse. Then put the chopped broccoli. Form cover with foil and bake in the oven for 30 minutes at 180 degrees. I baked on convection mode.
From the orange and half of lemon squeeze the juice. Orange peel do not throw. Gelatin to soak in the vermouth.
Half a liter of boiled earlier, fish broth, vermouth, orange and lemon juice pour into a saucepan and heat on low heat. Add the remaining half of onion, orange peel, pepper, 1 teaspoon salt, 3 teaspoons of sugar. Not boiling, add the swollen gelatin. Stir until dissolved gelatin. Strain the broth. Make sure you taste the broth and adjust it to taste at your discretion.
On the bottom of a hemispherical shape that is slightly more form which you cooked soufflé, pour 1 cm of jelly part of and put into the freezer for freezing. Well cooled fish souffle get out of shape.
On a frozen piece of jelly spread souffle.
The remaining space pour gelatinous mass. Put into the fridge until fully cured.
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