Jellied - an excellent cold dish for a festive table. The abundance and availability of products in the consumer market allows you to cook this dish with a diverse set of ingredients. I suggest you try the aspic with a nautical theme.
Pick your recipe
You will need
- - 1 kilogram of zander;
- - 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;
- - 1 tablespoon of gelatin;
- - 1 tablespoon of red caviar;
- - salt, ground black pepper and lemon juice.
Instruction manual
1
Thoroughly clean the fish, wash it with running water, cut off the fins and head and cut in portions.
2
Carrots and parsley root are washed, peeled and cut into small circles. The onions are peeled, washed in water and cut into four parts, after which they are sprayed with lemon juice.
3
Parsley root, carrots and onions are spread in a deep pan and poured with water (750 milliliters). Salt, pepper, mix and bring to a boil in a medium flame.
4
Spread fish pieces in a decoction and cook until cooked. Then they transfer it to a deep cup. The remaining broth is filtered, gelatin is poured into them and left to swell.
5
The caviar is ground in a mortar with the addition of a small amount of cold boiled water.
6
A little more water is added to the resulting caviar mass. Everything is carefully mixed, brought to a boil and filtered using a special strainer or gauze.
7
Pour fish with a part of jelly, spread crabs and crayfish, previously crushed, on top. Then put the greens and fill in the remaining jelly. Put in the refrigerator until completely solidified.