so wound up in Russia, that the New Year's Eve on the table must be a salad "Olivier" stuffed pig meat or fish jelly.On the last meal will be discussed in today's article.It is not clear for what reason it is considered native Russian dish, cook it because like in many countries.
It's incredibly satisfying, nutritious and tasty snacks, which appeals to many nations of the world.Few know that the filler in moderation, especially made from lean fish, game and vegetables are very good for the body.It contains amino acetic acid, which has antidepressant properties and natural collagen, which improves the condition of nails, skin and hair.
However, jellied meat, so it is called in common, there is one drawback - the high calorie.For this reason, they are often not recommended to abuse.A small amount of jelly, eaten during the New Year holidays, can not harm your figure.From demagoguery - to the point!
Spicy jelly fish: the first recipe
Surprise households fragrant, bright and delicious pudding.Believe me, your family will be asked to cook it more.So, for the rich broth is necessary to take 5-6 heads and tails of white fish, medium carrots, three onions, five leaves of bay leaf, sugar, salt, pepper.Well, the main thing - do not forget to buy a piece of white fish fillet - kilogram and gelatin - 10 g, a couple of cloves of garlic and dill.
Workflow
All products (tails, head) clean up of scales and fins, wash out and send in a deep container with water.In a saucepan, place washed once crude carrots and onions (to remove the husk).After boiling, sprinkle in the required spices, cover and simmer about 1.5 hours.
Ready filter the broth, carrots do not discard, it is useful for decoration, to put fillets and boil for 15 minutes, before turning off the squeeze garlic.Again strain the broth, dilute it with a swollen gelatin.Pulp fish cut into pieces a la carte.
now begin to pour the jelly fish on the forms.At the bottom of the dish Put the sliced circles carrots, chopped dill and slices of fillet - all pour broth and send to freeze overnight in the refrigerator.Serve with mustard or horseradish.
jelly fish red fish: the second prescription
Gourmet jelly Trout differs delicate taste, and breathtaking views.The unusual color we give using tomato paste, which adds brightness and contrast.Per kilogram of fresh fishes will need the following products: heads, tails (3-4 pcs.), Onion, carrot, tomato paste (three hundred grams), parsley and gelatin (10 g).To spice needed scented spices: black pepper (4 pcs.), Dried cloves (4 pcs.), Five sheets lavrushki salt.
Organization preparation
In boiling water to put waste from fish and vegetables, simmer for 2-3 hours.The longer is the broth on the stove, the richer it will be.For half an hour until ready to throw spices and simmer for 20 minutes.Then drain several times until the transparent color, put parsed from the bone ridge and trout, to the cook for 10-15 minutes.
Remove fish with a slotted spoon, cut into neat slices.At the bottom of the mold put finely chopped parsley on top of her breast, all pour broth.Put in a cooler for five hours.During this time, prepare the base color.Swollen gelatin connect with tomato puree, pour the liquid into a little frozen fish jelly and then back on the shelf of the refrigerator.
paddy seafood
If you have the means, do not deny yourself the pleasure - Prepare an amazing treat, otherwise it will not name.This true delicacy will decorate the holiday table.
components: three hundred grams of fillet of cod and salmon, two hundred grams of shrimp and mussels, a hundred grams of octopus, scallops and squid.For the broth: 700-800 g of fish offal, Lavrushka (five leaves), pepper, salt, two onions.As the decorations used dill and lemon.
Guide
for five hours to boil the broth from heads, tails, onion, bay leaf, pepper and salt.Do not forget to remove the foam.Filter your ear, put it all seafood and fish platter - boil for ten minutes.The layers of expanded forms, pour the broth, leave for a day to pour.Chilled fish gelatin jelly without garnish with a slice of lemon and dill.
