Рыба в винном желе
11/03/09
Для приготовления вам потребуется:
- рыба – 600 г филе
- вино белое – 200 г
- желатин – 20 г
- лимон – 1 шт.
- маслины без косточек – 4 шт.
- перец черный горошком
- соль
- зелень петрушки
Приготовление:
Желатин замочите в шестикратном количестве холодной воды.
Филе разрежьте на порции, залейте небольшим количеством горячей воды, добавьте соль, перец, 50 г вина и потушите на слабом огне 20–25 минут. Охладите рыбу в бульоне.
350 г полученного бульона процедите, соедините с оставшимся вином и набухшим желатином, доведите до кипения и охладите.
В форму налейте слой дайте остыть, пока оно не станет желе. Сверху разложите рыбу, оформите ее ломтиками лимона, зеленью и маслинами, и опять залейте небольшим количеством желе. После застудневания залейте оставшимся желе.
Охладите желе до полного застудневания. Перед подачей выложите на блюдо.
Количество порций: 4
Время приготовления: 40 мин.
Follow your heart, but be quiet for a while first. Ask questions, then feel the answer. Learn to trust your heart.
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