Aspic is prepared not only from meat, but also from fish and even seafood - shrimp, squid, mussels and other seafood. In this recipe, instead of gelatin, agar-agar, which is made from red and brown algae, is used as a gelling component.
It is necessary
- - 0, 4-0, 5 kg of any red fish (river trout, chum salmon, salmon, coho salmon and any other species);
- - 20-26 pcs. fresh frozen headless tiger prawns (26/30);
- - 1-2 carcasses of squid;
- - 5 chicken or 12 quail eggs;
- - 100 g of fresh (frozen) green peas;
- - 100 g of canned corn kernels;
- - 1 small onion;
- - salt, black and / or allspice (to taste);
- - a few slices of lemon (to taste);
- - Bay leaf;
- - 10 or 20 g of agar, depending on the amount of broth required for pouring (see instructions on the package);
- - water.
Instructions
Step 1
Boil green peas in a little water until almost cooked. Boil and peel the eggs.
Step 2
Defrost fish and seafood. Wash. Prepare the fish for further cooking, remove bones and fins. Cut into small pieces (size and shape of your choice).
For squid, remove entrails and films, cut into small strips.
Remove the shells of the shrimp, make a shallow cut in the back and remove the intestine. Rinse again.
Step 3
Boil enough water (about 1 liter), add salt, pepper and bay leaf. Put the fish on, cook for 8-10 minutes. Add lemon wedges, squid and shrimp. Cook over low heat for another 2 minutes. Remove from heat and proceed to the next step immediately, otherwise the seafood will become tough.
Step 4
In a prepared dish or dish, first put the shrimp, then in random order squid, fish, peas, corn and eggs cut into pieces. Be careful, lemons, peas and bay leaves should not get into the aspic.
Step 5
Fill the agar-agar with hot broth (~ 200 ml), stir, bring to a boil and simmer over low heat for 1 minute. Add the required amount of broth, mix thoroughly and very carefully pour in the fish and seafood. Cover and leave on the table. When the aspic has cooled down to ~ 40 degrees (slightly warm), put it in the refrigerator for at least 1 hour.
Step 6
If the aspic was prepared in a special form (in the version shown in the photo, a silicone mold was used for the biscuit), transfer it to the appropriate dish before serving.
Serve with any sauce of your choice. This can be horseradish sauce, soy sauce, Greek sauce, or mayonnaise with finely chopped dill and green onions.
