Sterlet fillet with wine

7

• Time for preparing

  Contents

  • • 0.0.1 3 h
    • 0.0.2 Medium dish
    • 0.0.3 69kcal
    • 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
  

  69kcal

• Rating
  

  5 out of 5

• Recipe

Sterlet is a very tasty and tender fish, it is ideal for home cooking delicious aspic. The main advantage of this fish is that the broth is cooked on a sterlet, It turns out the most transparent.

Let’s get started!

Ingredients

0/11 ingredients

• Sterlet – 1 pc.
• Quail eggs – 5 pcs.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Dry white wine – 1 L
• Parsley
• Celery Root – 100 g
• Pepper
• Lemon – ½ pcs.
• Gelatin – 40 g
• Salt

5 из 5 1 3 ч3 ч 69

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Prepare the fish. To do this, sterlet must be washed, removed head and cut the fish into fillets. We need a head for rich broth, so it needs to be processed, remove the eyes and gills. Ridge and fins should also not be thrown away, everything will go to bouillon.

2. Put fish, head and ridge in a pan, add 1 liter of water and 1 liter of wine, put on fire.

3. Parsley stalks, peeled, should also be put in the pan carrots and washed, but not peeled onions, add salt, pepper. Everything cook the ingredients for 2 hours.

4. If the broth is almost cooked, put in a boil quail eggs. When they are ready, peel and to cut in half.

5. After 2 hours of cooking, all products must be removed. Nothing of them no longer needed except sterlet fillet. Strain the broth, add gelatin to it and mix well. note that it must completely dissolve, otherwise the appearance dishes will be spoiled by pieces of sticky gelatin.

6. Cut the fish into small portions, lemon – half rings. Choose some beautiful parsley leaves and you can proceed to the design of the dish.

7. Put the sterlet in the center, put slices between the pieces lemon, lay quail eggs around the dish and decorate the plate greens. Pour all the broth and refrigerate on night.

Keywords:

• bouillon
• jellied
• New Year
• sterlet