Pink salmon fillet with mushrooms

four

• Time for preparing

  Contents

  • • 0.0.1 3 h
    • 0.0.2 Medium dish
    • 0.0.3 51,6kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  3 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  51,6kcal

• Rating
  

  5 out of 5

• Recipe

Great and original recipe for delicious aspic from pink salmon. Preparing a dish at home is simple, and the end result will be unsurpassed.

Let’s get started!

Ingredients

0/12 ingredients

• Fillet of pink salmon – 700 g
• Ceps – 150 g
• Carrots – 150 g
• Onions – 150 g
• Celery Root – 100 g
• Parsley Root – 50 g
• Leek – 1 pcs.
• Gelatin – 40 g
• Rosemary
• Tarragon (tarragon)
• Salt
• Pepper

5 из 5 1 3 ч3 ч 51,6

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Porcini mushrooms toss into a small stewpan, pour them with water and boil. Drain the water, rinse the mushrooms.

2. Pour 2 liters of water into the pan, toss the pink salmon fillet there and prepared ceps. Bring the liquid to a boil and reduce fire to a minimum. After that, add everything to the pan peeled vegetables (you do not need to cut them) and spices. Boil the broth on for 20 minutes. Before cooking, be sure to taste if something is missing – add.

3. Pull out all the ingredients. Strain the broth through several layers gauze. Introduce gelatin into a warm liquid in a thin stream, with this broth should be constantly mixed until it is completely will dissolve.

4. Cut the fish into small cubes, mushrooms – straws, carrots make curly circles.

5. On the bottom of the mold, where the filler will harden, put a few slices of mushrooms, then – pink salmon. Pour the broth and put in the refrigerator for 1 hour.

6. Get the molds, carefully lay out the curly slices of carrots, greens and pour the remaining broth. Put the filler in the refrigerator and wait until it completely hardens.

Keywords:

• White mushrooms
• pink salmon