Jellied - an excellent cold dish for a festive table. The abundance and availability of products on the consumer market makes it possible to prepare this dish with a varied set of ingredients. I suggest trying aspic with a marine theme.
It is necessary
- - 1 kilogram of pike perch;
- - 300 grams of peeled and boiled crabs and crayfish;
- - 2 large onions;
- - 2 large carrots;
- - 6 pcs. capers;
- - 1 lemon;
- - 1 parsley root;
- - 3 pcs. bay leaves;
- - 1 small bunch of dill or parsley greens;
- - 1 tablespoon of gelatin;
- - 1 tablespoon of red caviar;
- - salt, ground black pepper and lemon juice.
Instructions
Step 1
The fish is thoroughly cleaned, washed with running water, the fins and head are cut off and cut in portions.
Step 2
Carrots and parsley root are washed, peeled and cut into small circles. The onions are peeled, washed in water and cut into four pieces, after which they are sprinkled with lemon juice.
Step 3
Parsley root, carrots and onions are placed in a deep saucepan and covered with water (750 milliliters). Salt, pepper, stir and bring to a boil over medium heat.
Step 4
Put pieces of fish in the broth and cook until tender. Then transfer it to a deep cup. Filter the remaining broth, pour gelatin into it and leave it to swell.
Step 5
The caviar is ground in a mortar with the addition of a small amount of cold boiled water.
Step 6
A little more water is added to the resulting caviar mass. Everything is gently mixed, brought to a boil and filtered using a special strainer or gauze.
Step 7
The fish is poured with a part of the jelly, crabs and crayfish, previously chopped, are spread on top. Then put greens and pour the remaining jelly. Put in the refrigerator until it solidifies.
