Jellied fish is a very suitable dish for a festive dinner. You can make jellied portions by pouring it into molds or glasses. It takes a long time to prepare aspic sturgeon, but the result will exceed your expectations.
It is necessary
- - 800-900 ml of fish broth
- - 25-35 g of powdered gelatin
- - 140-150 g carrots
- - 1 lemon
- - 5 quail eggs
- - 50-80 g parsley
- - salt
- - 10-15 g of white ground pepper
- - 850-950 g sturgeon fillet
Instructions
Step 1
Salt the sturgeon fillet a little and season with pepper, then cut into medium-sized pieces. Put the fillet in a mold, cover with cling film and leave for 8-9 minutes. Remove the film, close the mold with foil and put in an oven preheated to 100-110 degrees for 45-55 minutes. Then take out and cool.
Step 2
Pour gelatin with a glass of cold broth, leave for 15-17 minutes. Boil the rest of the broth and immediately remove from the stove, add the swollen gelatin, mix and strain with a strainer, cool to room temperature. Pour a little broth with gelatin into a jellied bowl and refrigerate.
Step 3
Prepare for aspic decoration. Put the carrots in boiling water and cook for 8-9 minutes. Cool, clean well, make several longitudinal cuts on it, then cut into circles. Pour eggs with warm water, cook for 3-5 minutes, peel, cut in half. Rinse the lemon well with boiling water and cut into thin circles, divide the parsley into leaves.
Step 4
Add pieces of sturgeon to a bowl with frozen jelly and gently pour 3-4 ladles of broth over them, cool. Then lay out the jewelry, lightly pressing them into the jelly. Pour in the remaining broth and refrigerate for a couple of hours. Serve the dish cold.
