Aspic fish cod

Aspic fish cod


Cod — 1.5 Kg
Carrots — 2 Pieces
Onion — 1 Piece
Celery root — to taste
Parsley — to taste
Black pepper — to taste
Bay leaf — 4 Pieces
Cloves — 3 Pieces
Mayonnaise — 300 Gr
Gelatin — to taste


Fish cut, separate fillets. All the vegetables cleaned and finely chop. Place in a saucepan all waste from cod and add the vegetables and parsley. Pour cold water, boil and cook on slow heat for 1 hour.
Broth strain, pour into a separate jar of 500 ml. In the remaining broth, add fish fillets, bring it to boil and simmer for 15 minutes. 5 minutes prior to readiness add pepper, cloves and Bay leaf. Then add 20 grams of gelatin.
Ready fish extracted and put in a deep plate.

In a saucepan, pour mayonnaise. Gradually pour in the broth, constantly stirring the mixture with a whisk. White jelly is obtained, from which 500 ml molded in a jar and set aside. Add the remaining jelly fish and chopped greens. Stir and put mixture into a form in which will be served jelly. Put the form in the refrigerator until fully cured.
Extracted frozen jelly from the fridge and pour the white jello. Place again into the fridge to full hardening. Ready jelly and garnish with vegetables and herbs, then pour the transparent jelly. Let the paste harden, and then serve.

Bon appetit!



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