Fish in aspic
I have on the number of ingredients from 10 servings.
Ingredients
- 500 g of fish (pike, trout, pollock, etc.)
- 200 g onion
- 150 g of carrots
- Gelatin 15 g
- 3 bay leaves
- 5 pcs. allspice
- 5 cloves buds
- salt
for decoration:
- egg
- greens
- cranberry
- peas
- lemon
Preparation
Onions and carrots coarsely chop.
Gelatin in 150 ml of cold boiled water and leave for 1 hour.
Clean fish. If the fish with the head, it is not necessary to cut the gills should be removed.
Put in a pan fish, onion, carrot, bay leaf, cloves, pepper and salt.
Pour 1 liter of water.
Bring to a boil, cook for about 30 minutes.
Hot broth, add gelatin, stirring to dissolve the gelatin.
Separated from the fish bones.
In the molds to pour the broth layer of 3-4 mm.
Refrigerate until complete hardening (about 15-20 minutes).
On the frozen jelly lay figures from eggs, greens, peas and cranberries.
Pour the broth so that the broth covers only figures.
This is to ensure that the figures do not lose shape.
Again put in the refrigerator before freezing (about 30 minutes).
Put fish.
Pour the broth.
Refrigerate until completely freezing (about 3-4 hours, preferably overnight).
Ready aspic and gently flip out onto a plate.
Bon Appetite!
