Cold appetizer of squid. Jellied
Appetizer – aspic from squid is quickly prepared and lightning fast eaten up. Cold table recipe for a festive table implies a minimum of ingredients. But what a taste! Piquant the sharpness of jelly echoes the delicate taste of squid. Seafood in the Jellied look and look very elegant.
Stock Foto Squid snack
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Appetizer – aspic squid
Seafood is universal. They make salads and even boil them soups. Usually, an appetizer – aspic from squid is prepared with carrots, green peas. The taste of jelly is usually neutral. We went the other way – made jelly spicy and spicy. Believe me gentle squid meat becomes unusually in such a filling delicious!
To cook squid aspic, you will need:
- Squid (medium size) – 3 carcasses
- Onion – 1pc.
- Vegetable oil – about 2-3 tablespoons.
- Sesame oil – 1 tsp
In China, India, Egypt, sesame oil is revered as an elixir. health. Try mixing olive oil with sesame oil, add lemon juice and season any salad. Then you will understand why the best Asian dishes are cooked with this oil.
- Egg (large) – 1 pc.
- Gelatin – 1 tablespoon
- Celery – 1-2 branches with leaves.
- Spices: a mixture of peppers.
- Chili pepper – 1-2pcs. (for jelly and for decoration).
- Wine vinegar – about 50ml.
- Soy sauce, or you can salt – to taste.
The egg in this dish plays the role of a “delicate” mantle, under which hiding a spicy snack.
You can cook aspic from squid like this:
Scald squid with boiling water to clear seafood. They immediately they will become clean and white. Soak gelatin according to instruction.
Cut the carcasses into medium-sized rings.
Pour a mixture of oils into a deep pan. If there is no sesame oil is not a problem. Try with regular refined vegetable. Pour in wine vinegar, add chopped onion, pepper, salt or soy sauce. Place the squid rings and simmer them on medium heat in this delicious sauce.
Do not keep them on the stove for a long time. The rings should be tender, not rubber! 3-4 minutes are enough.
Gently remove the rings with the bow.
Calculate the volume of liquid to make the jelly fill. If a if necessary, add some water, salt, sugar, if required. Mix pour sauce with warmed (but not to a boil!) gelatin. Warm up a little, but do not boil the liquid. Let all the ingredients mix well with each other. Wait for pouring has cooled down.
Grate the egg and mix it with finely chopped celery. Put the jelly in the first layer. Lay out the rings on top squid and pour gently cooled liquid.
Put it in the refrigerator. Before you take the jelly out forms, immerse the aspic from the squid in hot water. It right away will lag behind the walls and literally “slip” into the dish.
Decorate the aspic and serve.
Tasty ideas
You can diversify the appetizer by adding small octopuses or mussels. Gourmets are advised to try aspic from squid with Dijon mustard. Tasteful seasoning goes well with this dish.
