Aspic of pike-perch

1.5k - 180 минут 10 порции

Girls - it's delicious, not nutritious, festive and just beautiful!

Ingredients for Aspic of pike-perch

Step by step instruction of cooking Aspic of pike-perch

Шаг 1

Sudak clean, gutting, cutting the head and tail (this will go to the broth). Spread on fillets (the backbone is also in the broth). Fillets dry with paper towels, foil, smear a little sunflower oil and put the fillet skin-side down. On top sprinkle with salt and pepper and wrap envelope, so it does not leak fluid. And also make the second fillet. In the oven for 100 gr. 1 hour. Remove from oven, allow to cool, then drain the resulting liquid into a Cup (it is not useful to us) and be careful not to damage the skin, put on plastic wrap each fillet separately in the fridge for 2-3 hours (but preferably overnight).

Шаг 2

At this time, boil the broth. The head, the tail and the backbone of the perch put in a saucepan. Very well, if you have the head and the tail of other fish for the richness of the broth, fill with cold water, put the carrots, onion, peppercorns and Bay leaf and put it on the stove. When starts to boil, begin to remove the foam, and since the water starts boiling, cook for 20-30 minutes with the lid open.

Шаг 3

The broth should be about 1 liter. Pour the broth through 4 layers of cheesecloth. In a Cup pour the gelatine and add a little broth and mix well to dissolve the gelatin and enter while constantly stirring the broth. Now add salt to the broth.

Шаг 4

In a dish pour a little broth and put to harden in refrigerator. At this time, take out the fish and cut in portions pieces. Lay the fish on pozostawi layer of broth. Cut into slices lemon and spread it on the edges of the dish. In the middle lay the quail eggs (I have a regular, since I have not found quail eggs, but are more beautiful will look quail). Pour a little broth and put in refrigerator to slightly fix the fish with lemon and eggs. Then start to decorate the fish.

Шаг 5

Boiled marque I cut the rings. Took a regular ballpoint pen, I removed the top cap and squeeze out the little circles for all of our future flower. Then anoint teaspoon fish broth and began to put slices of carrot in the middle of cranberries or red currants. And on the sides of parsley stuck to the broth and smeared on top of the broth. Then put in the fridge to fix the pattern. When to grab the picture, poured a little broth and again in the fridge. Well, the last time was already pouring as much as we need to be almost covered with broth. Again, in the cold, and then you can already on the table!