Description
Delicious, healthy dish, very elegant and low-calorie.
Ingredients
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Seafood
400 g
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Tomato
1 piece
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Cabbage
2 piece
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Gelatin
10 g
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Salt
1 tsp
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Allspice
0.5 tsp
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Pepper
1 piece
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Fish
200 g
Cooking
"Fish parts" boil in salted water with the Bay leaf. Atteriwem broth and allow to cool. In the warm broth, about 500 ml, add gelatin and allow to infuse for 40 min.
Seafood defrost and put it to fry for 10 minutes with 2 tablespoons of olive oil and half a teaspoon of lemon juice, salt, pepper to taste
After 40 min, put on the heat the broth with the gelatin and stir constantly, we need to heat the gelatin, but do not boil it. In a container, where do we make the aspic, pour a third of the broth and put to cool on the windowsill before full hardening
Spread a layer of seafood
On top of the tomato, cut into thin rings
Another layer of seafood
Top sliced strips of bell pepper
Close all lettuce, random pieces, and pour the remnants of the broth. Allow to cool and put in refrigerator until fully cured. Before serving, turn jelly
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