Jellied fish – very suitable dish for a festive lunch. It is possible to make aspic portion, its gulf in molds or in glasses. Jellied sturgeon long enough is cooked, but the result will exceed your expectations.
It is required to you
- - 800-900 ml of fish broth
- - 25-35 g of powder gelatin
- - 140-150 g of carrots
- - 1 lemon
- - 5 quail eggs
- - 50-80 g of parsley
- - salt
- - 10-15 g of ground white pepper
- - 850-950 g of fillet of sturgeon
Instruction
1. Fillet of sturgeon to salt and season a little with pepper, then to cut pieces of the average sizes. Put fillet in a mold, cover with food wrap and leave for 8-9 minutes. Remove a film, close a mold a foil and put in the oven warmed up to 100-110 degrees for 45-55 minutes. Then to take out and cool.
2. Fill in gelatin with a glass of cold broth, leave for 15-17 minutes. To boil the remains of broth and to remove immediately from a plate, to add the bulked-up gelatin, to mix and filter by means of a strainer, to cool to room temperature. In a cup for aspic to pour a little broth with gelatin and to put in the fridge.
3. Prepare for jellied ornament. Throw carrots in the boiling water and cook 8-9 minutes. Cool, to well clean, make on it several longitudinal cuts, then cut circles. Fill in eggs with warm water, cook within 3-5 minutes, clean, cut in half. It is good to wash a lemon with boiled water and to cut thin circles, to divide parsley into leaves.
4. With the stiffened jelly to add pieces of sturgeon to a bowl and to accurately fill in them with 3-4 ladles of broth, to cool. Then to spread out jewelry, slightly pressing them into jelly. Pour in the remained broth and remove in the fridge for a couple of hours. Serve the dish on a table cold.