You can surprise guests with an unusual presentation of familiar dishes. For example, fish aspic can be served not only in bowls, but also garnished with asparagus and ginger. And you need to cook it a day before the celebration.
It is necessary
- - 1 onion;
- - 15 g of white pepper;
- - 100 g of green peas;
- - 200 g of king prawns;
- - 1 kg of pike perch;
- - 7 peas of black pepper;
- - 50 g of gelatin;
- - 120 g green asparagus;
- - 2 large lemons;
- - 1 bay leaf;
- - 1 carrot;
- - 2 fresh parsley roots;
- - 75 g of fresh ginger root;
- - 50 g olives;
- - 2 chicken eggs;
- - salt.
Instructions
Step 1
Wash the asparagus well, cut it into 3-4 pieces. Pour water into a saucepan, dip the pieces inside, salt. Simmer for 15 minutes over medium heat. Then discard in a colander and rinse with cold water.
Step 2
Wash the lemon, wipe it off with a towel. Cut the zest, cut it into thin strips. Squeeze the juice out of the lemon. Peel the shrimp from the shell, leave only the tails. Place in salted water for 3 minutes. Throw them in a colander, rinse with water, cool. Boil eggs, peel, cut in half. Cut each half into thin slices. Cut the olives into slices.
Step 3
Wash the pike perch, remove the entrails, rinse the carcass under running water. Remove the first upper fin from the fish, remove the skin. Cut off the zander's head, tail and remaining fins, rinse again, dry. Remove the bones carefully.
Step 4
Peel vegetables. Put carrots, ginger and parsley root, and onions in a saucepan, pour water, add the bones, skin, tail and head of the pike perch. Leave to cook for 40 minutes.
Step 5
Remove the saucepan from the heat. Strain the broth. Return the pot to the fire, bring it to a boil. Put the zander inside, boil for another 10 minutes over low heat. Add seasoning and toss an ice cube into a saucepan.
Step 6
Remove the fish from the broth, cool it, cut into rhombuses. Sprinkle lemon juice on the sliced pike perch. Strain the broth again.
Step 7
Boil a glass of water, cool, fill the gelatin with water, wait until it swells. Add it to the hot broth, stir well, add salt and ground white pepper.
Step 8
Put chopped asparagus into the bowls, place over shrimp, a piece of egg and fish, slices of olives and peas. Place the zest between them.
Step 9
Pour the broth with gelatin into the bowls, put the aspic in the refrigerator for 4 hours, then remove and decorate as desired.
