Cooking aspic is not easy. The process is laborious and takes some time. However, the dish is very tasty and will perfectly decorate the festive table.
Pick your recipe
You will need
- - cod - 1.5 kg;
- - lemon - 1 pc.;
- - parsley (greens) - 30 g;
- - carrots - 2 pcs.;
- - gelatin - 50 g;
- - beets - 1 pc.;
- - onions - 1 pc.;
- - celery root - 1 pc.;
- - leek - 1 stalk;
- - pepper peas - 10 pcs.;
- - ground black pepper - a pinch;
- - salt - 0.5 tsp;
- - eggs - 2 pcs.
Instruction manual
1
Fish preparation. Gut the fish, remove the head, fins and tail. Rinse well with water. Cut the fish lengthwise into two halves, remove all the bones. Cut the fillet into strips 1.5 cm wide, pour with lemon juice.
2
Peel the carrots, boil. Dice boiled carrots. 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 l), salt, pepper. Simmer for 30 minutes.
3
Put the fish fillet in the broth and cook for another 10 minutes. Get the fish, strain the broth. Dice the fish fillet.
4
Grate beets on a coarse grater and add to the broth, cook for 10 minutes. Then strain the broth again.
5
Separate the whites from the yolks. Beat whites in steep foam, pour into the broth, mix, bring to a boil. Remove from heat and let stand for 10 minutes. Remove the foam and strain the broth again.
6
Add gelatin to the warm broth and mix until it dissolves. The fill is ready.
7
Cover the form with cling film. Lay out the fish and carrots in layers, and then fill them with broth with gelatin. Cool and leave the filler in the refrigerator until it solidifies. Remove the aspic from the mold, decorate with fresh herbs. The dish is ready!
Useful advice
You can not add egg yolks to the broth, but then it will be cloudy.