Recipes
Aspic fish slices
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Ingredients
→ SALT TO TASTE
→ 40 G OF PARSLEY
→ 2-3 HARD-BOILED EGGS
→ 2 TABLESPOONS GELATIN
→ 2 BAY LEAVES
→ 150 G CANNED GREEN PEAS
→ 10 PEAS OF BLACK PEPPER
→ 1.5 KG OF FISH
→ 1 CARROT
→ 1 ONION
→ 1 PARSLEY ROOT (OR 3\4 TEASPOONS DRY PARSLEY ROOT)
Cook 1 liter of vegetable broth and put the peeled fish in the boiling broth (see the article "Cutting fish" and the recipe "Fish broth"). Let it boil over high heat, then reduce the heat and cook the fish until tender, without letting the water boil.
Put the cooked fish in cold salted water and, when cool, cut into thin, wide pieces.
Gelatin pour 0.5 cups of cold broth and put in a warm place to disperse it.
Continue to evaporate the broth from under the fish until 1 liter of liquid remains. Remove the fat from the strained broth and immediately mix with the dissolved gelatin. Stir well and pour 1/3 of the amount into a large enameled baking tray.
Spread the fish slices on the half-frozen jelly, decorate each with a circle of boiled egg, a few green peas, green sprigs of parsley and chopped in the form of stars (or disks) boiled carrots from fish broth. Pour the remaining half-frozen fish jelly over the top, let it cool well, then cut the frozen jelly around each slice, carefully place all the slices on a narrow long dish.
Mayonnaise can be served separately with slices of aspic fish.
