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Here is my little world where I share my experiences and recipes low-calorie diet, but at the same time tasty dishes, which I have already lost weight by 57 kg.
New Years is soon! Still waiting for a holiday, and someone the opportunity to eat.
Even those who lose weight during the holidays to relax and treat yourself to something tasty, festive.
I want to offer you a simple recipe for jellied perch.
In our family, this dish is cooked almost every time for the New Year ye for a long time. The recipe I moved from my mother.
Why Zander? In my opinion, it is this fish is like for the filling, flavor and aroma that with nothing to confuse.
We need:
- fish walleye (I have 970 grams, excluding the weight of the head)
- large carrot,
- bulb,
- 2 bay leaf, 7-8 peas allspice, 1-1,5 tablespoon salt.
- gelatin (it took me 8 packs)
- water - 4 liters.
Preparation.
At the end of the article there videoretsept for clarity.
In fact, to prepare jellied fish is very simple and does not have much time we need.
It's important to clean the fish: to clean the scales, viscera, be sure to cut out the gills.
The fish is cut into pieces a la carte.
Onions and carrots cut into small pieces randomly.
Put water on the fire, add carrots and onions and bay leaf, sweet pea, salt.
We give the vegetables simmer for about 5 minutes and add to the pan with the fish head, that was a rich broth.
Boil until cooked fish, 10 minutes. Be careful to keep the fish to digest and does not start to fall apart, moving away from the ridge.
Prepare fish is taken out of the broth and give a little cool, so it was easy to work on.
While fish ostyvaet- go to the broth.
Strain the broth.
Add the gelatin in it according to the instructions. On my gelatin it was written sachet (10 g) in 0.5 liters of water. I used 8 bags.
Dilute the gelatin in a warm broth, stirring well.
Proceed to fish. Parse it into pieces, clearing the ridge and bones. Upon request and remove the skin. For example, I do not like when the skin comes in the filler, and someone, and it eats.
To cut pieces of fish spread into molds in which our fish in aspic will solidify. I use a large plastic container. You can use a la carte molds.
We laid out the fish and fill it with the broth with gelatin.
Upon request we decorate with thin slices of lemon and parsley leaves. We must understand that our jewelry will float, and not lie where we want.
About the lemon: it can be a little taste bitter and give their bitterness in jelly (bitter white part of the lemon).
Who love lemon flavor in fish dishes advise a little squeeze in a broth lemon juice.
Furthermore, gelatin eliminates salt, keep in mind as you salt. If the broth is to your taste normally salted, it is already jelly is slightly salted insufficiently.
We give to cool and remove a refrigerator until solidification. I cooled off on the balcony and there was frozen within a few hours - was lucky with gelatin.
Bon Appetit!
And most importantly - a miserly amount of calories!
KBZHU 100g approximate: K-27, B-6, F-0.2 F-0.1
You can see videoretsept, I tried for you:
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I do not pretend to be an expert PP. Just sharing experiences. I "OkoloPP"!