Making aspic is not easy. The process is laborious and takes some time. However, the dish turns out to be very tasty and will perfectly decorate the festive table.
It is necessary
- - cod - 1.5 kg;
- - lemon - 1 pc.;
- - parsley (greens) - 30 g;
- - carrots - 2 pcs.;
- - gelatin - 50 g;
- - beets - 1 pc.;
- - onion - 1 pc.;
- - celery root - 1 pc.;
- - leeks - 1 stalk;
- - peppercorns - 10 pcs.;
- - ground black pepper - a pinch;
- - salt - 0.5 tsp;
- - eggs - 2 pcs.
Instructions
Step 1
Preparation of fish. Gut the fish, remove the head, fins and tail. Rinse well with water. Slice the fish lengthwise into two halves, remove all bones. Cut the fillet into strips 1, 5 cm wide, pour over with lemon juice.
Step 2
Peel the carrots, boil. Cut the boiled carrots into cubes. In the broth in which the carrots were cooked, put the head, tail, ridge and fins of fish, onions, leeks, celery, peppercorns. Add water (so that the total volume of liquid is 2 liters), salt and pepper. Simmer for 30 minutes.
Step 3
Place the fish fillets in the broth and cook for another 10 minutes. Remove the fish, strain the broth. Cut the fish fillet into cubes.
Step 4
Grate the beets on a coarse grater and add to the broth, cook for 10 minutes. Then strain the broth again.
Step 5
Separate the whites from the yolks. Whisk the whites into a cool foam, pour into the broth, mix, bring to a boil. Remove from heat and let sit for 10 minutes. Remove the froth and strain the broth again.
Step 6
Add gelatin to the warm broth and stir until it dissolves. The fill is ready.
Step 7
Cover the form with cling film. Layer the fish and carrots in layers, and then cover them with the broth and gelatin. Cool and leave the filling in the refrigerator until it solidifies. Remove the finished aspic from the mold, decorate with fresh herbs. The dish is ready!
