| Description | | Fish in aspic is a classical appetizer for the holiday table. Tender taste of fish pate in aspic will the dish of the day, for sure. |  | | Method | | Separate fish fillet from bones and chop finely, combine with soaked in milk, grated onion, butter, 3 fresh yolks, chopped parsley, salt and pepper and toss until homogenous. Then add whipped whites, stir and divide into 2 parts. Take two gauze napkins and soak them in oil. Put fish mixture on them and roll tightly, tie up the edges.Cook onion, carrot and spices in 3 l water for 30 minutes. Salt to taste and add fish remains and napkins, cook on low heat for 1,5 hour. Take out fish pate, cool down and slice finely. Arrange on a dish and decorate with carrot and egg slices. Dissolve soaked in water and swollen gelatin, strain the broth and pour over pate.
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| | Ingredients | | 3 kg fish.300 g white bread.3 ea onion.150 g butter.4 ea eggs.parsley green.ground pepper.salt.Broth:.fish remains.1 ea onion.2 ea carrots.1 ea parsley.6 ea black pepper peas.3 ea bay leaves.5 ts gelatine.salt. |
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