Virtually any holiday table includes a jelly - fish, meat offal.Fish lovers prefer to do it because of the filler.However, most cooks this dish spend on the entire carcass, while throwing his head.It turns out, of course, tasty, but not very efficiently.One of the most accessible fish is carp.Its very name speaks directly what part of the body most weight.And throw a pity and it is irrational.You can do much more interesting: the very carcass fry or bake, cook, plus head carp in aspic.Believe me, you get no less tasty and nourishing.
Success Secrets
In fact, traditionally, fish aspic broth to be unclear and non-transparent.However, if you like clear jelly during overfill boiling in a pot of carrots and onion.Moreover, they say that the best results are obtained with roasted vegetables.
Brewed aspic carp head only in an open pot - so the broth is not turbid.The fire at the same time should be reduced as much as possible, that the contents of the pot only slightly pobulkivalo.
aspic gelatin without
When preparing aspic head carp, the first and foremost thing to do - take out their gills.Otherwise, your dish will taste bitter and have a not too pleasant smell.Then the foundation aspic again clean;for greater richness heads are better cut lengthwise into two halves.They add up to a pot filled with water and a centimeter above the head.When the broth boils, it is removed from the skin, lays onions and carrots and add salt.Half an hour later the carrot is removed, and the rest remains to be done to a turn added Lavrushka pepper and peas.How much time it will take depends on the size of fish.The signal for that head carp in aspic is prepared to be an easy discharge of the meat from the bones.Fire turns off the broth is cooled, it is extracted from the head and understand.The skin can be removed and cut into small pieces.Meat decomposed on plates, pour the broth, finished dish is removed to cool before freezing.
paddy wine
Recipes fish aspic may vary.It has interesting taste in aspic head carp, while cooking the broth is poured a pile of dry white wine.This is done at the stage of laying heads, carrots and onions in water.After boiling broth boil for half an hour, then salted, seasoned and left to heat for another quarter of an hour.While jellied carp head cools down, the head disassembled and laid out on the bowl, and the broth is poured a teaspoon of gelatin dissolved in a pile of stock.Saucepan slightly heated (to stir the contents).Will strained fish broth pour bowls and hide in the refrigerator.When aspic head carp little "grab" in the crockery can add jewelry: rings egg cups carrots, greens, canned peas, and so on. D.
aspic head carp in multivarka
To make it, the initial operation is usually: purged gills, wash the head, folded into a bowl and poured water.The device is closed, and an hour extinguishing exhibition mode.You will hear the signal - in multivarku laid carrots and onions for another three quarters of an hour in the same mode.As time elapsed - the contents of the cup salted and flavored with laurel.After 10 minutes, the unit turns off the bow and Lavrushka ejected, carrots cut into circles, the head disassembled, and strained broth is connected with the prepared gelatin.Expansions in containers filled with fish broth, decorated with the best of fantasy and hiding in the fridge.You are ready for the holiday!
