Aspic of red fish. Recipes at home
In the original recipe, this dish is prepared from fillets of red fish, olives, eggs, herbs, lemon and pomegranate. For beauty, you can add a little white fish. The appetizer for the festive table comes out good!
Ingredients:
Red fish - 300 Gram (fillet),
White fish - 250 Gram (fillet),
Eggs— 4 Pieces (hard-boiled),
Lemon - 1 Piece,
Garnet - 1 Piece,
Olives — 100 Gram (pitted),
Gelatin - 1 Piece (package),
Seasoning for aspic fish — To taste,
Greens — To taste,
Salt and pepper — To taste,
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Delicious dish recipe, Festive table, The recipe can be, Easy Recipes, Recipes for each, Recipes of delicious dishes, A simple delicious recipe, Homemade recipes with step-by-step photos, Video home recipe,
How to POACH FISH IN BUTTER at home | Michelin Star Technique
I will show you how you can make a delicious recipe with butter-poached codfish, curry puree, cauliflower and maltaise sauce. A super tasty fine dining recipe you can make easily at home without any special equipment.
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Soviet Meat Jelly (ХОЛОДЕЦ) - Cooking with Boris
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Boris travels to 1974 and makes meat jelly.
Ingredients:
2-3 pork hock
1-2 pork feet
enough water to cover the pork bits
5 onions
1 tbsp black peppercorns
3 tbsp salt (or more if needed)
2 tbsp sugar. why? because soviet.
1tsp nutmeg. can use ground if can't buy whole.
4 bay leaf
6-7 cloves of garlic
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Salmon in aspic, the secret of this recipe?
Patience! Salmon in aspic needs to rest for 8 hours. But the actual preparation of this impressive dish is rather quick and uncomplicated. Step-by-step photorecipe can be printed here:
Chicken in aspic - easy, fast & super tasty
In this video, I’ll show you how to make chicken in aspic. You can find the ingredients in the video description or blog article.
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Ingredients per 1 kg
30% chicken breast (300 g)
20% pickled cucumbers (200 g)
20% pickled peppers (200 g)
20% aspic (200 g)
parsley to taste
Depending on how you want the distribution, you can of course adjust the ratios. E.g. more aspic or more chicken.
Spices per l of broth
700 ml water
300 ml dry white wine
18 g salt
3 g black pepper
2 g allspice
2 g sugar
2 g juniper berries
1 bay leaf
vinegar to taste
Additionally you need aspic powder. This is best used according to the package instructions. The goal should be a very firm aspic.
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How Jellied Eels Are Made In East London | Regional Eats
If you had to name one staple food of the East End of London, it would no doubt be jellied eels. Jellied eels and London have a history that is hundreds of years old, going back to the times when the eel population was thriving in the River Thames. Today, despite the eels disappearing from the river, a handful of local merchants remain. One of these is Barneys, an East End institution, run by Mark Button, by his father Eddie before him — Mark’s son has even gotten involved. Despite the challenges, Mark believes that jellied eels are far from being on the verge of disappearing.
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MORE REGIONAL EATS VIDEOS:
How Icelandic Fermented Shark Is Made | Regional Eats
How Burrata Cheese Is Made In Puglia, Italy | Regional Eats
How Traditional French Butter Is Made In Brittany | Regional Eats
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How Jellied Eels Are Made In East London | Regional Eats