We bring to your attention a recipe for unconventional jellied fish with mushrooms, mashed potatoes and spinach. We hasten to assure that this aspic will become the highlight of the festive table. At the same time, such a dish will interest first of all for its bright appearance, and then for its original taste.
It is necessary
- • silver carp weighing 2 kg;
- • 0.5 kg of potatoes;
- • 250 g of champignons;
- • 70 g of defrosted spinach;
- • 20 g of gelatin;
- • ½ tsp. curry;
- • 1 carrot.
Instructions
Step 1
Peel the fish, gut, wash thoroughly and transfer to a thick-walled saucepan. Pour some water there. (Three fingers from the bottom of the pan).
Step 2
Cover the saucepan and place on low heat for 40 minutes. When the water boils, the fire can be reduced to a minimum, since the fish should not be boiled, but steamed.
Step 3
Meanwhile, mashed potatoes and defrosted spinach. It is recommended to drain the puree water into a separate container, as you may still need it.
Step 4
Take out the finished fish onto a plate and leave to cool completely. Cut the mushrooms and simply fry in oil.
Step 5
Pour gelatin into a saucepan, pour 60 ml of ordinary water and leave to stand for half an hour (for swelling). Then pour in the fish broth to the gelatinous mass, warm it up so that the gelatin is completely dissolved, season with salt and curry, mix. If only a large jellied mold is available, then potato water can also be added to the fish broth.
Step 6
Disassemble the cooled fish into small fillet pieces, removing all bones. Put the fillet evenly on the bottom of the mold, pour part of the gelatin broth and put it in the refrigerator until it solidifies.
Step 7
After hardening, put the fried mushrooms on top of the fish and add jelly. Then, with a pastry syringe, beautifully lay out the mashed potatoes with spinach, pour the remaining jelly over it, decorate with carrot slices on top and send it back to the refrigerator until it solidifies.
Step 8
Before serving, remove the ready-made aspic from the fish from the refrigerator and place on the table. Gently heat the edges of the mold with a hairdryer so that the aspic can be taken out and transferred to a dish.
