Jellied pike "Viva Italy"

Description

Pike really wanted to visit Italy. She said, "Honey, shrink the waist!" Pike urgently lost weight, but forgot about one. To go there she can only dish aspic. In this case it will help - crab sticks. Call them "And' the sea" - the dream of every Show. And Tatiana, and Irina, Rose, Clara, Nina. After tasting this dish - will look like a plank!

Ingredients

Pike

900 g
Crab sticks

2 pack
Olive oil

2 Tbsp
Onion

3 piece
Carrots

1 piece
Chicken egg

2 piece
Quail egg

18 piece
Cherry tomatoes

1 pack
Green olives

1 can
A mixture of spices

1 pack
Lemon juice

1 Tbsp
Shrimp

200 g
Gelatin

50 g
Mayonnaise

100 g
Sour cream

50 g
Mustard

1 tsp

Cooking

Here are the ingredients I needed for a jellied pike. Important point - the pike should be thin so that the slices fit in the form. I have a 5.5 cm in diameter.

Pike cleaned from the scales. Cut off the fins. Cut off the tail and the head. Heave the skin with a sharp knife in a place fit for meat 1 cm Gently remove the skin. Cut out the gills from the head. Wash.

Remove meat from the bones of a pike. Large bones are removed. Cleaned 1 onion and carrots. Put in a pan the head, the tail, the ridge and vegetables. Pour 3 liters of water. Allow to boil and reduce the heat to a quiet simmer. Cook the fish stock for 1 hour. At the end of cooking the broth lighten the protein. Protein separated from the yolks, whisk with a fork and sent a thin stream into the broth. Allow to simmer for 3 minutes.

Soak gelatin in 1 Cup of cold boiled water for 40 minutes. Put in hot broth. Stir until dissolved. Broth sprinkle with salt. It should taste a bit saltier than necessary. The broth is cooled and filtered through 4 layers of cheesecloth.

Shrimp defrosts. Exempt from packaging. 2 of the bulb clean, shinkuem cubes and fry in 1 tbsp. spoon of olive oil. Meat pike cranked 2 times through a meat grinder. The third time cranked meat pike, fried to a light brown colour onions, crab sticks (1 package). In minced meat add 1 egg and 2 teaspoons of Italian herbs, salt, and pepper. Carefully vymeshivayut.

The skin of the pike wrenched inside out, leaving 2-3 cm Begin to lay out the stuffing. Making hand. In the center of the pushed 1 olive

Gradually fill the skin of the pike meat. Continue to lay out in the center of the olives.

In 1 table. a spoonful of olive oil add 1 teaspoon of Italian herbs. Lubricates the skin of our roll butter with spices. Spread on foil. Wrap tightly in several layers. Bake in the oven at 200*C for 45 min.

Here's a stuffed roll turns after baking. The loaf cools

Boil in a saucepan water, salt. Put in water frozen shrimps and turn off the stove. Shrimp cool and clean. They will go to the decoration of the dish. Begin to form a glaze. I had 2 cookie cutters - 1 metal and 1 silicone. On the bottom of the form pour the cooled and strained fish broth - 1 cm, put in the cold. In about 15 minutes. Add the shrimp and parsley leaves on jelly.

Roll of pike cut into slices 2.5 cm after 15 minutes, spread on slices of shrimp pike. Tablespoon add 1 cm of broth. Allow to harden. Then carefully add the broth to the top of the molds. I'm all manipulations were done on the balcony. We have a temperature of minus 1.

Prepare to dish. 100 g of mayonnaise, 50 grams of sour cream, hot pepper, a teaspoonful of mustard and 5 crab sticks whipped with a blender until smooth. The sauce cool.

Prepare the decoration of the dish. Boil the quail eggs. The cooled, cleaned. Strung on skewers cherry tomatoes, quail egg and green olives.

So, our glaze is completely frozen. Pour in a bowl, bigger size than form, hot water. I poured from the tap. Drop the form to the brim in the water, count to five. Take out, put on the shape of the Board, turn it over and remove the plug.

Aspic cut into portions, spread on a large plate, decorate with skewers. Lay the table. Light the candles. Bon appetit! So my pike visited in Italy!

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