Aspic can be cooked not only from meat, but also from fish. Such type of cold appetizer is very tasty, сытен and is useful. Besides amazing gustatory qualities, jellied fish looks very effectively and will give special beauty to your holiday table.
Aspic from fish – an appetizing and refined dish. Despite this, there are no special difficulties in its preparation. The products which are its part are available. Time expenditure is also insignificant.
Prepare three hundred grams of a loin of red and white fish. In this case the salmon, a trout, a humpback salmon, a cod, a pike perch perfectly will approach. Cut some fillet strips about one and a half-two centimeters wide and put in different pans for cooking. Cook within fifteen minutes. Closer to the end of cooking to add salt, pepper, bay leaf, spices.
So far fish cooks, to clean one grenades. Open a hundred-gram jar with olives (it is desirable to choose without stones) and to lay out them in a cup. Boiled eggs in number of four pieces to clean and cut lengthways on three-four parts. Cut with segments a lemon.
For giving of bigger beauty to a dish it is possible to boil couple of carrots, to cut out from it florets or fir-trees for further decoration of our creation. It isn't obligatory to add this root crop, anyway the zakusochka will turn out excellent and toothsome.
To take the cooked pieces of fillet from bowls, to allow them to cool down. In a glass of water of room temperature to fill two tablespoons of gelatin for swelling, to leave for half an hour. After the specified time to connect gelatin to fish broth, it it is necessary about a halfliter. Put mix on fire, warm up up to ninety degrees, but not bring to the boil, otherwise there will be no jellification.
In shape for aspic or on a beautiful dish to spread out, alternating, stripes of red and white fish, between them olives, pieces of a lemon, eggs, carrots. It is possible to display in any order, everything depends on your imagination. Decorate with seeds of pomegranate and branches of fennel. Accurately, small doses to pour in broth with gelatin. To remove a mold with contents in the fridge for hardening. In three hours, aspic from fish is ready.
This kind of cold appetizer excellently looks both on a dish, and in portion plates. Jellied fish is served with grated horse-radish.