Fish aspic in ice cream bowls

You will need
  • - 1 bulb onion;
  • - 15 g white pepper;
  • - 100 g of green peas;
  • - 200 g of king prawns;
  • - 1 kg perch;
  • - 7 black peppercorns;
  • - 50 g of gelatin;
  • - 120 g green asparagus;
  • - 2 large lemons;
  • - 1 bay leaf;
  • - 1 carrot;
  • - 2 fresh parsley roots;
  • - 75 g fresh ginger root;
  • - 50 g olives;
  • - 2 chicken eggs;
  • - salt.
Wash the asparagus well, cut it into 3-4 pieces. Pour water into the pan, put the pieces inside, salt. Cook for 15 minutes over medium heat. Then throw in a colander and pour over cold water.
Wash the lemon, wipe it with a towel. Cut the zest, cut it into thin strips. Squeeze juice out of lemon. Peel the shrimp shell, leave one tails. Put in salted water for 3 minutes. Throw them in a colander, dab with water, cool. Boil the eggs, peel, cut in half. Each half cut into thin slices. Slice the olives.
Wash the pike perch, remove the entrails, wash the carcass under running water. Remove the first upper fin from the fish, remove the skin.Cut off the head, tail and the remaining fins of the perch, rinse and dry again. Carefully remove the bones.
Peel the vegetables. Put carrots, ginger root and parsley, as well as onions in a saucepan, pour water, add bones, skin, tail and pike perch head. Put the boil for 40 minutes.
Remove pan from heat. Strain the broth. Return the pan to the fire, boil. Put inside the pike perch, boil for another 10 minutes over low heat. Add seasonings and throw ice cube into the pan.
Remove the fish from the broth, cool it, cut into diamonds. Sprinkle the sliced ​​pikeperch with lemon juice. Strain the broth again.
Boil a glass of water, cool, pour water gelatin, wait until it swells. Put it in hot broth, stir well, add salt and ground white pepper.
Put asparagus into slices, put them on the shrimp, eggs and fish, circles of olives and peas. Place a zest between them.

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