Description
Dear cooks and guests! I offer the usual jelly fish, but the cooked portions. It is much easier than spread out in a dish next to Olivier, chops, etc. Portions can be cooked any filler is convenient and beautiful!
Ingredients
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Fish
500 g
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Water
1 l
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Gelatin
2 tsp
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Salt
-
Bay leaf
2 piece
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Carnation
1 piece
Cooking
I have three cleaned and gutted perch weighing 500 gr. One we prepare the aspic.
Detachable fillet.
Fillet cut into pieces. Put all in a pot and fill with water. Put it on the stove.
With simmering broth skim off the foam. Add salt according to your taste. I added two Bay leaves, one flower stud, five grains of black pepper and a slice of lemon. It gives the broth a special transparency, and subtle acidity. And the smell is good!
Take out fillet from the broth. Put into the fridge. When all ingredients are chilled, the aspic will be faster to prepare.
In 100 ml of cold water soaked gelatine. Ten minutes for gelatin that is more than enough.
The broth is filtered, add in the soaked gelatin is heated to 90 - 95' and let them cool to room temperature. Now about the molds. This can be a bowl, glasses, glasses... anything. I put your form on side 45'. They also put in the fridge. Please note, if you want to have the pieces as it hovered in the broth, not peshite. Put a slice, poured him a spoonful of broth and sent in the fridge. And so to the end. Between the cooling you can do anything.
I want the fish lay on its side, so I put the molds on its side and left for an hour in the refrigerator.
As will be seen, that the liquid came from, molds can be put in a more upright position. Every time you put anything for decoration and gently pour the liquid. And, of course, every time we put to full mitts in the fridge. It's not as difficult as it seems, my dear. Cooked, strained, added the gelatin and slowly fillable forms. That's all. PS I have per serving two slices of fish. You can put more.
In different forms the plug looks different
You can put more or less fish. It is to your taste.
Bon appetit!
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