Important not only to make tasty jellied fish, but also to decorate it so that the dish was pleasing to the eye and stimulated appetite at guests and relatives. Several councils will wake your imagination or will remind the forgotten receptions. In cookery beauty and taste of a dish are unseparable and one supplements another.
It is required to you
- 1 kg of a pike perch;
- bulb;
- carrots;
- pickled cucumber;
- 30 g of gelatin;
- 1 egg;
- 5 quail eggs;
- 1 bay leaf
- greens
Instruction
1. Clean and wash up a pike perch, cut on portion pieces. Lay down bones and life in a pan, add onions, bay leaf, bell pepper and salt. Pour water and put to cook for 20 min. Then there put to cook pieces of a pike perch. Salt broth. When fish cooks, take out pieces a skimmer, lay on a dish in any form. Leave small intervals between fillet. Put capacity with fish in the fridge. Filter the turned-out broth through a gauze and, heating, dissolve in it previously soaked gelatin.
2. Prepare ingredients for decoration of aspic: Carefully wash out and peel carrots, boil it. Cut disks. Cut out an asterisk from each circle. Wash a lemon and cut it across thin pieces. Wash up parsley greens, tear off leaves. Slice gherkins lengthways thin. Boil quail eggs, accurately clean and cut in half.
3. On each piece of a pike perch put a lemon circle, from above carrots in the form of an asterisk. In intervals between fish pieces put pieces of gherkins, halves of quail eggs and greens of parsley. After that fill in pieces of a pike perch with broth with the gelatin dissolved in it in two steps so that jewelry didn't move from the places. After addition of each next portion of broth, cool a dish with aspic in the fridge. The last portion of broth has to close completely fish and jewelry. You keep a dish before full hardening in the fridge. Before giving knife fancy on portion pieces.