Stuffed pike in aspic
Required:
pike 100 g
white bread 15 g,
onion 15 g
milk, 25 g,
egg 1 / 10 pcs.,
salt
pepper
sugar
vegetable oil 5 g,
bay leaf
roots,
lemon
greens
soup 100 g
3 g gelatin.
Preparation:
The fish are clean, wash, make an incision in the skin around the head and remove her stocking, cut through the ridge at the tail. Then disembowelled, peeled off and twice passed through a meat grinder with white bread, soaked in milk, passerovannym onions. Ground beat with raw egg, salt, pepper, sugar, vegetable oil and give them to the skin. Cover with the fish in cold water, add salt, bay leaf, onions, roots and cook on low heat. Cool, cut into portions, each decorated with lemon, eggs, stars of carrots, herbs and pour over fish broth diluted with gelatin in it.
Required:
pike 100 g
white bread 15 g,
onion 15 g
milk, 25 g,
egg 1 / 10 pcs.,
salt
pepper
sugar
vegetable oil 5 g,
bay leaf
roots,
lemon
greens
soup 100 g
3 g gelatin.
Preparation:
The fish are clean, wash, make an incision in the skin around the head and remove her stocking, cut through the ridge at the tail. Then disembowelled, peeled off and twice passed through a meat grinder with white bread, soaked in milk, passerovannym onions. Ground beat with raw egg, salt, pepper, sugar, vegetable oil and give them to the skin. Cover with the fish in cold water, add salt, bay leaf, onions, roots and cook on low heat. Cool, cut into portions, each decorated with lemon, eggs, stars of carrots, herbs and pour over fish broth diluted with gelatin in it.
No comments:
Post a Comment