Recipes
Zander, chum salmon or trout mayonnaise
Ingredients
→ MUSTARD SAUCE WITH CAPERS
→ FISH BROTH OR WATER
→ BOILED OR CANNED CRAB PIECES
→ 500 G BONELESS FILLET OF WALLEYE, CHUM SALMON OR TROUT
→ 50 G PARSLEY
→ 50 G BOILED OR CANNED CANCER NECKS BOILED
→ 30 G CAPERS
→ 1-2 FRESH CUCUMBERS
→ 10 G GELATIN (ABOUT 1 CUP OF BROTH)
→ 1 CUP MAYONNAISE
Fillet of walleye, chum salmon or trout cut into pieces of 50 – 60 g (see the article "Cutting fish"), put on a baking sheet or in a low saucepan, greased with vegetable oil, add salt, add a little water or fish broth so that the fillet pieces are half in the liquid, cover with a lid and cook. After that, cool the fish and transfer it to a platter or plates. Meanwhile, the gelatin should be dissolved in a glass of cold broth, then heated, filtered and cooled to room temperature. Next, it should be mixed with mayonnaise.
On top of the mayonnaise, decorate with crayfish necks or pieces of crab (after surfacing, crayfish cook for 10 – 15 minutes, and crabs, after boiling, for 10-20 minutes), green leaves, capers and slices of fresh cucumbers. This aspic is served with mustard sauce with capers or mayonnaise (see the recipe "Mustard sauce with capers").
