Recipes
Fish in aspic with vegetables
Ingredients
→ BLACK PEPPER PEAS
→ 6 HARD-BOILED EGGS
→ 50 G BUTTER (FOR THE SHOFROY SAUCE)
→ 50 G OF WHEAT FLOUR (FOR THE SAUCE SHIROI)
→ 40 G GREEN SALAD
→ 200 G CANNED OR BOILED WHITE MUSHROOMS
→ 2.5 CUPS FISH BROTH (FOR JELLY) + 2 CUPS BROTH (FOR SHOFROY SAUCE)
→ 100 G OF MAYONNAISE
→ 10 SMALL PICKLED CUCUMBERS (GHERKINS)
→ 1/2 CUP WHITE WINE (FOR THE SHOFROY SAUCE)
→ 1 TABLESPOON GELATIN (FOR JELLY) + 1 TABLESPOON GELATIN (FOR SAUCE)
→ 1 CARROT
→ 1 ONION
→ 1 BAY LEAF
→ 1 KG OF FISH (FOR EXAMPLE, WALLEYE)
Clean the fish, gut it, and remove the fillets from the bones (see the article "Cutting fish"). Put the head, fins, bones, tail, caviar and milk in a saucepan, pour 4-5 cups of cold water, add the onion, carrot, bay leaf, coarsely ground black pepper, salt to taste and put it to cook, covered with a lid, on a small fire. Cook until all the bones are cooked until soft.
Then strain the broth through cheesecloth. Pour the broth intended for the sauce into a separate bowl (2 cups). Next, in 1/2 cup of the remaining broth, dilute the gelatin. Pour the rest of the broth (1.5 cups) into a saucepan, put the sliced fish fillet there. Allow the broth to boil in a saucepan and immediately reduce the heat so that the fish is cooked on a low heat, otherwise it will fall apart. Put the finished fish fillet temporarily in a separate saucepan.
Heat the swollen gelatin without bringing it to a boil, strain through cheesecloth and add to the rest of the broth. All together, warm up, stir. Cool the finished jelly. When the jelly hardens to the consistency of raw egg white, take a mold for aspic and pour the liquid on the bottom in a layer of 1 finger thick, put the mold in the refrigerator so that the jelly hardens. After that, put the mold on its side and pour all the walls of the jelly, gradually turning the mold so that it is all covered with frozen jelly a finger thick. Put it in the refrigerator, so that the jelly is well strengthened.
Eggs and canned or boiled porcini mushrooms cut into large pieces, and pickled cucumbers-very small cubes.
Meanwhile, prepare the shofroy sauce from 50 g of flour, 50 g of butter, 2 cups of broth, 1/2 tbsp. white table wine and 1 tbsp.tablespoons gelatin (see recipe "Sauce Sofra").
Remove the mold with the frozen jelly, put a row of boiled fish fillets, put the finely chopped gherkins on them in rows, then eggs, cucumbers again and mushrooms on top. All pour the sauce Sofra. Put the aspic in the refrigerator to solidify.
After that, in the same order, lay all the side dishes and again let the aspic harden.So repeat until all the products fit.
Keep the prepared form in the cold for at least 2 hours, not allowing it to freeze. Before serving, wrap the mold for one minute with a hot towel and tip it onto a round, flat dish.
Then strain the broth through cheesecloth. Pour the broth intended for the sauce into a separate bowl (2 cups). Next, in 1/2 cup of the remaining broth, dilute the gelatin. Pour the rest of the broth (1.5 cups) into a saucepan, put the sliced fish fillet there. Allow the broth to boil in a saucepan and immediately reduce the heat so that the fish is cooked on a low heat, otherwise it will fall apart. Put the finished fish fillet temporarily in a separate saucepan.
Heat the swollen gelatin without bringing it to a boil, strain through cheesecloth and add to the rest of the broth. All together, warm up, stir. Cool the finished jelly. When the jelly hardens to the consistency of raw egg white, take a mold for aspic and pour the liquid on the bottom in a layer of 1 finger thick, put the mold in the refrigerator so that the jelly hardens. After that, put the mold on its side and pour all the walls of the jelly, gradually turning the mold so that it is all covered with frozen jelly a finger thick. Put it in the refrigerator, so that the jelly is well strengthened.
Eggs and canned or boiled porcini mushrooms cut into large pieces, and pickled cucumbers-very small cubes.
Meanwhile, prepare the shofroy sauce from 50 g of flour, 50 g of butter, 2 cups of broth, 1/2 tbsp. white table wine and 1 tbsp.tablespoons gelatin (see recipe "Sauce Sofra").
Remove the mold with the frozen jelly, put a row of boiled fish fillets, put the finely chopped gherkins on them in rows, then eggs, cucumbers again and mushrooms on top. All pour the sauce Sofra. Put the aspic in the refrigerator to solidify.
After that, in the same order, lay all the side dishes and again let the aspic harden.So repeat until all the products fit.
Keep the prepared form in the cold for at least 2 hours, not allowing it to freeze. Before serving, wrap the mold for one minute with a hot towel and tip it onto a round, flat dish.
