How disgusting it is your fish in aspic! This phrase has been for many years is almost a symbol of the New Year. Not the holiday and feast.
I do not know why, in general, is a delicious and beautiful that looks quite like a holiday meal, Eugene Lukashin caressed in this way. Maybe the writers had to show mismanagement beauty with unsettled personal life? Or some secret plans did they have?
Ah, what we now the difference?
The main thing is that the jelly fish (or fish in aspic) became a rare guest on the tables, and on holidays and, especially, on daily.
And in vain, a very good reason! Let's prepare?
I must say - the fish can take almost any, noble and not so. Pollack, of course, this dish will not sound and salmon trout - will be too luxurious. Previously, the filler prepared mostly from the fact that God and the store will be sent (there were such moments, I do not argue).
And now a huge selection of fish (expensive, though).
I propose to adhere to the golden mean. Namely - to take carp or perch. With carp greater fuss (bony) - is a minus. However, carp - very tasty thing.
Thus, we begin to cook. We need:
• Carp is one thing, how can more appetizing looking
• Fish trifle on the stock, or if we go broke, fish broth set of red fish (salmon or trout). If not - we will manage carp.
- Carrots - one piece
- Onion - one piece
- Egg is one thing
- Gelatin - vesovka will be different - so, as now different brands offer different dosage to zazhelirovat a couple of glasses of broth.
- Salt, bay leaf, black pepper, allspice - to taste
- Parsley - for decoration
- Carp eviscerate and clean, removing fins and trying not to damage the skin. Cut it into pieces, big enough and detachable head. From the head and remove the gills, if we do not have anything to cook broth, fins and head send in a saucepan, pour water, - a maximum water - it's a couple of liters.
- Add the onions, carrots, sweet and black pepper, salt, bay leaf.
- If the fish trifle and set the broth we have - and we put it.
- When the water begins to boil, check the salt, giving simmer for about five minutes - but not so that it was boiling the key, and carefully lay out the remaining pieces. Fish should be cooked at a minimum temperature - so that the pieces do not fall apart, and that does not digest itself.
- Approximate cooking time - no more than 20 minutes.
- Prepare fish carefully removed with a slotted spoon, spread cool. We filter the broth - it should be transparent.
- Rabu decompose in a dish like tells a fantasy. It looks beautiful pieces collected from a one piece big fish - so the head should be treated with care. Joints mask the cut beautifully carrots, sliced eggs, greens
- Then a couple of glasses of broth zheliruem and waiting when the jelly consistency will be "almost ready to fall asleep," nezhnenko glaziruem them our fish. Fill all this in stages, so that no jewelry is not moved, neither the fish is not "floated".
- Filled? We send a couple of hours in the refrigerator, and then decorate thoroughly green and that tells a fantasy.