Sea bass fillet red caviar

2

• Time for preparing

  Contents

  • • 0.0.1 4 h
    • 0.0.2 Simple dish
    • 0.0.3 48,44kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  4 h

• Recipe difficulty
  

  Simple dish

• Energy value
  

  48,44kcal

• Rating

• Recipe

This jellied recipe has an excellent taste and appearance. Process cooking at home is quite simple, but the cost of the dish will be high, because it uses expensive ingredients.

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Ingredients

0/14 ingredients

• Sea bass – 800 g
• Leek – 1 pcs.
• Onions – 1 pc.
• Bay leaf
• Bouillon cube
• Garlic – 2 tooth.
• Quail eggs – 10 pcs.
• Salmon caviar – 150 g
• Salt
• Dill
• Gelatin – 40 g
• Parsley
• Allspice
• Lemon

4 ч4 ч 48,44

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Steps

Steps taken: 0/0

1. Cut the fish into 2 fillets. In this case, the head, fins, ridge and tail does not need to be thrown out. Carefully remove all bones from the fillet and set it aside.

2. Pour 2,000 ml of water into the pan, put on fire and throw there fish head, ridge, fins. Bring to a boil, remove the foam.

3. Cut leek into rings, peel the garlic, onion cut in half and quit cooking all over to fish. Add broth cube. Cooking ingredients must be on low heat with open cover for 30-40 minutes. At the same time, do not forget that you need to regularly remove the foam.

4. After this time, get all the products from the broth, and strain the liquid through 4 layers of gauze. Pour the broth back into pan and put seabass fillet in it. Simmer 15 minutes. Pull out the fish and add gelatin to the liquid and completely dissolve there.

5. Boil quail eggs and peel them. Then to cut in half.

6. Put caviar in portioned molds below, then lemon slices, eggs and fish. Pour all over with warm broth and refrigerate for 3 hours (more is possible). Before filing, remove the filler from molds and garnish with a sprig of dill.

Keywords:

• jellied
• Red caviar
• leek
• sea ​​bass