this is your fish in aspic So disgusting! And here and there! Today dispel myths about jellied fish and prepare a culinary masterpiece on holiday table. Go!
A bit of history ...
"How disgusting it is your aspicfish! "- the catch phrase from the movie by Eldar Ryazanov," Irony of Fate, or Enjoy Your Bath! ". Which delivers one of the main characters in the film, Hippolytus (actor - Yuri Yakovlev), heavily drunk...
"No that's not aspicfish"- said Lukashin (Andrew gently), and twice - first" crap... it is not enough, "and then a" strychnine... some!!! ".
And why? Apparently something went wrong in the process of cooking.
If you put in a little effort, imagination and follow a good recipe, you can create a dish that will become your calling card and specialty.
So what is a fish in aspic?
Fish in aspic - a tasty and healthy dish of winter, which many people associate with the New Year.
Indeed this elegant dish will be a great decoration of the festive table.
Jellied fish are usually prepared from a large fish - perch, pike, sturgeon, trout, salmon, salmon - it has large, easily separable bone.
Fish aspic always decorated with great taste a variety of vegetables and herbs.
However, this art need to learn, you should start with the basic skills of cooking broth and a choice of fish for him.
Criteria for its correct preparation of the two, the desired richness and stickiness, as well as transparency.
To achieve this very simply, but on the condition that you are well informed on this issue.
Some of the tips and the recipe is in this article.
Recipe Jellied pike perch "Banquet"
Ingredients:
Pike - 600 g .;
The heads and tails any fish - about 1 kg .;
Onions - 1 pc .;
Carrots - 1 pc .;
Pepper sweet pea - 5 pcs .;
Bay Leaf - 5 pieces .;
Dry white wine - 1 cup;
Salt - to taste;
Gelatin - 1 pack (diluted per instructions);
Dill or parsley - for decoration;
Boiled eggs - for decoration.
Preparation:
1. Sudak clean, gut, remove the gills, fins cut off, head and tail.
Milling, cutting off the edges at the point of attachment to the ridge. Get two fillets from the ribs.
2. Remove rib bones and extra film.
Sudak has a beautiful figure, and it is desirable to avoid damaging it when cutting the fish - then the dish will look more beautiful.
3. All the bones, while the remaining fish cutting, will be used for cooking broth.
4. Foil vegetable oil and grease spread fillet skin side down, add salt and pepper, tightly wrap.
Bake in a preheated 100 ° C oven for approximately 1 hr.
5. Sudak get tender and delicious, because the fish is cooked in its own juices, and most importantly, do not lose their shape as when boiling in a saucepan.
6. Prepare fish cool and place in refrigerator for 3-6 hours, during which time the fish will be compacted and easy to cut.
7. Fish bones from the perch, as well as additional heads and tails, as there are in stock, cover with water, add a whole onion, carrot, bell pepper and bay leaf.
8. Put on medium heat.
To the boil should have time to remove the excess foam. After boiling, cooking with the lid slightly ajar 20 minutes.
9. Add 1 cup of wine.
10. Take the onions and carrots.
11. Boil the broth for another 15 minutes. Carrot leave for decoration.
12. Get the fish, strain the broth through three layers of cheesecloth.
13. For filler plates will need 1 liter of broth, and if you get more then you need to boil down to medium heat for about half an hour.
14. At the end of cooking, add salt to taste. Cool and send in the refrigerator for 3 hours.
It is necessary to weigh the broth settle to the bottom and can be easily drained.
15. We took out the broth from the refrigerator, poured, leaving the sediment.
16. Fill the gelatin broth in accordance with the instructions on the packaging. Let swell.
Then, warming it, but not boiling, stir to dissolve gelatin. Mix with remaining broth.
17. In deep wide dish pour a small amount of broth with gelatin. Remove in the refrigerator for 2 h.
18. Fillet perch layer and put on the frozen broth up wheel.
Boiled carrots (broth) and boiled egg cut into rings, lay next to the fish put leaf parsley and fill the rest of the broth.
19. Clean the refrigerator and wait until the dish is completely hardens.
Jellied perch ready!
Bon Appetit!
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