Most often, fish is served without any frills, only slightly sprinkled with herbs. But some fish dishes can become a real decoration of the festive table. One of these dishes is aspic fish in cranberry jelly.
Pick your recipe
You will need
- - Fish
- - figured chopped vegetables
- - Greens
- - broth
- - Cranberry juice
- - Gelatin
Instruction manual
1
You can take any fish for this dish, but sturgeon, beluga and stellate sturgeon will look best on the table. Peel the fish of the outer cartilage, cut it into portions and very carefully boil them so that they do not lose shape. This is best done in a double boiler.
2
Small fish or heads, fins, skin of cheap large fish will be used for cooking broth. Cook the broth mixture until the bones of the heads begin to separate from each other. Strain the broth and lighten it with caviar or lezon. Divide the broth into two parts, add cranberry juice to one of them. If the broth is not very saturated, you can add a little diluted gelatin to it.
3
Take an oblong dish, put pieces of fish on it, creating the appearance of its integrity. Pour the fish with red jelly, lay the surface around it with figuratively sliced slices of boiled carrots and fresh cucumber, egg circles, greens. Cut the lemon into thin circles, quarter each of them. Insert lemon slices into the cuts between the fish pieces so that they slightly lean back, creating a semblance of scales. If the slices do not want to hold, dip each of them in jelly and hold for a bit until they freeze.
4
Sprinkle the spaces between the lemon flakes with greens and spread a portion of light jelly on top. Cool the filler well until it solidifies completely and serve. To cut such a fish, it is better to take a knife with a corrugated surface. As a result, even in a cut form, the dish will impress with its beauty, and those who decide to try it all the same will also taste.
Useful advice
You can make aspic from baked fish, then it will look even more colorful.