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Receta Fish Aspic
by Global Cookbook

Fish Aspic
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  Raciónes: 8

Ingredientes

  • 2 lb White fish trimmings and bon s
  • 1 c. Dry white wine
  • 2 Tbsp. Lemon juice
  • 2 x Onions, sliced
  • 4 x Tarragon
  • 4 x Parsley
  • 1 x Bay leaf
  • 6 x Unflavored gelatin
  • 3 lrg Egg whites and shells

Direcciones

  1. In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs. Bring mix to a boil, stirring frequently to prevent scorching, and boil it till liquid is reduced by half. Add in 8 c. water and salt and pepper to taste. Bring to a boil, and skim it. Simmer for 20 min, strain it into a large saucepan, and let it cold. Skim again.
  2. Sprinkle gelatin over the stock and add in the egg whites, beaten to stiff peaks, and the shells, crushed. (Don't stir in.) Bring stock slowly to a boil over moderate heat, whisking constantly. Remove pan from heat and let stand for 30 min. Strain the aspic through a fine sieve lined with a dampened kitchen towel. Let it cold. To apply to a dish, cold only till just thickened and paint or possibly spoon onto the fish or possibly other dish. To solidify, refrigeratein refrigerator.
  3. Makes about 8 c.. Gourmet Mag.