Most often, fish is served without any special frills, only lightly sprinkled with herbs. But some fish dishes can become a real decoration of the festive table. One of these dishes is jellied fish in cranberry jelly.
It is necessary
- - A fish
- - Figured cut vegetables
- - Greens
- - Broth
- - Cranberry juice
- - Gelatin
Instructions
Step 1
You can take any fish for this dish, but sturgeon, beluga and stellate sturgeon will look best on the table. Peel the fish from the external cartilage, cut it into portions and very carefully boil them so that they do not lose their shape. The best way to do this is in a double boiler.
Step 2
Small fish or heads, fins, skin of cheap large fish will be used for making broth. Boil the broth mixture until the head bones begin to separate from each other. Strain the broth and lighten it with caviar or leison. Divide the broth into two, add cranberry juice to one of them. If the broth is not very saturated, you can add a little diluted gelatin to it.
Step 3
Take an oblong dish, put pieces of fish on it, creating the appearance of its integrity. Pour red jelly over the fish, lay out the surface around it with figured slices of boiled carrots and fresh cucumber, circles of eggs, herbs. Cut the lemon into thin slices and quarter each one. Insert lemon slices into the cuts between the fish pieces so that they slightly lean back, creating a semblance of scales. If the wedges don't want to stick, dip each wedge in jelly and hold a little until they harden.
Step 4
Sprinkle the spaces between the lemon flakes with herbs and distribute a portion of light jelly on top. Cool the aspic well until it solidifies and serve. For cutting such fish, it is better to take a knife with a corrugated surface. As a result, even in cut form, the dish will amaze with its beauty, and those who decide to try it still will taste.
