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Ingredients for Preparing Sterlet Jellied
- Sterlet fresh (or chilled) 1-1.5 kg
- Onion 1 head
- Gelatin 2 tablespoons
- Dry white wine 0.5 cup
- Chicken eggs (squirrels) 3 pieces
- 2 carrots
- Bay leaf 1 piece
- Black peppercorns 0.5 teaspoon
- Lemon 1 piece
- Black olives 2 cups
- Radish 2-3 pieces
- Bulgarian sweet pepper (pickled) 4 pieces
- Apple 1 piece
- Fresh parsley 1 bunch
- Table salt to your liking
- Main Ingredients
- Serving 4 servings
- World Cuisine
Cutting board, Sharp knife, Kitchen paper towel, Cutlery, Measuring cup, Saucepan, Cooker, Gauze (folded in 3 layers), Fish shape for aspic
Cooking sterlet aspic:
Step 1: Process the fish and draw out the screech.
Step 2: Cut the sterlet.Now put the fish back up, cut the abdomen, starting from the head to the tail. Carefully remove the entrails. Then cut the sterlet in the middle between the fat layer and the vertebral cartilage along the whole fish into two identical halves. Scalp prepared fish with hot water, approximately 90 ° C. Keep it in the water for about 1-2 minutes. Then scrape off small bone scales and bugs. Rinse the fish under cold running water, then cut off the vertebral and costal cartilage. Then gently cut the fish fillet from the skin. Scalp the fish again with hot water, then wash with cold water.
Step 3: Let the sterlet filet go.
Step 4: Cook the broth.Rinse the fins of the sterlet, head and skin under a stream of running water, then scald with hot water, then rinse again with cold water. Now place all prepared leftovers from the fish in a pan, pour 3-4 glasses of water, put to a strong fire, bring to a boil, then remove the foam formed on the surface, reduce heat and continue to boil at a low boil, about 1.5-2 hours. At this time, peel the onion, rinse it and cut into 4-6 parts. Rinse parsley greens, then chop finely. About in 40 minutes until cooked, add onion and parsley to the pan. Also add bay leaf and pepper, mix. Mix the prepared broth with the remaining broth after sterlet. Fold clean cheesecloth and strain the broth through it.
Step 5: Lighten the broth.
Step 6: Install the aspic.Cool the prepared broth a little. Then pour it in a thin layer into the jar and place in the refrigerator for solidification, for about an hour. On a hardened layer of jelly, beautifully lay, pre-boiled and curly sliced carrots, slices of lemon and sprigs of parsley. Lay the pieces of fish on top, fill with fish jelly. To prevent vegetable ornaments from pouring jelly into the jelly, they must first be dipped in jelly that has not yet set and then put into shape. Keep in the refrigerator until the jelly hardens. After that, fill in (in 2-3 doses) the jelly fish so that it is completely covered by it. Refrigerate preferably all night.
Step 7: Serve the sterlet aspic.When the sterlet filler has solidified well, cut it into portions, then place it on a serving oval dish in the shape of a fish. In this case, use the tail and head as decoration. Around the sterlet, arrange the olives, apples and lemons, previously cut into thin slices, as well as radishes, pickled bell peppers and parsley. Good appetite!
- - You can decorate this dish with a wide variety of options. Turn on fantasy and experiment!
- - For those who still do not know what the fish stewing is, I explain that this is the same cooking, only in a small amount of liquid. By the way, stewed fish is much tastier than regular boiled fish. The thing is that, in this way, the nutrients contained in the fish go into broth less.
- - Dry white wine can be replaced with the juice of half a lemon.
- - Soak gelatin in a ratio of 1: 5 with water. After which it must be left for about 1 hour in order for it to swell.