Very popular in Russia jelly fish. Jellied sterlet in pre-revolutionary Russian merchants regaled his guests. Now, not everyone can boast of such a dish. Currently, sturgeon, which belongs to the family of sturgeon, listed as endangered as a species with declining numbers.
Very much appreciated is an important component of fish like cod liver oil. It has a lot of vitamins A and D. Vitamin A improves eyesight, helps to maintain the beauty of hair and skin, mucous membranes, respiratory and digestive systems. Vitamin D helps fight cardiovascular disease, osteoporosis, Alzheimer’s disease. In addition, it reduces depression, improves mental performance, reduces fatigue, improves immunity and physical activity.
A lot of fat in fish grenadier of the cod family, as much as 75%, but this is considered a dietary marine fish. There are many recipes for dishes from the grenadier, but we must note that this fish is tender and falls apart sometimes, if griddle. Recommend to cook in a double boiler and baked pieces in the foil so that the taste – mayonnaise, sauce, vegetables – at a temperature of 180-200 degrees. The main thing – to wait until all the water has evaporated.
The most valuable material for the human body, which is contained in marine fish, are polyunsaturated fatty acids omega-3. Most of them are in the red fish salmon that are the heritage of the Russian Far East. These include salmon, trout, chum, pink salmon.
Fish in Aspic is famous for its high gustatory qualities that gives the right to consider this dish a true dainty.
Ingredients for preparation Fish in Aspic:
A true dainty.
- 1 kg fish
- 1 ea carrot
- 1 ea onion
- Parsley
- 1 ea bay leaf
- Gelatin
- Salt
Method:
- Wash and clean fish.
- Cut the head, tail and fins and pour over cold water.
- Add roots, onion, salt and cook 25-30 minutes, then add sliced fish and cook until done.
- Take the fish carefully and arrange as the whole one on a dish.
- Strain fish stock and add soaked in water in advance 15 g gelatin, bring to a boil and strain again.
- Decorate the fish with carrot slices, parsley green and pour over half stock carefully.
- Let it to congeal a little and then pour over the rest.
