Recipes

Selected fish and caviar recipes

salmon fillet

Aspic with shrimp recipe

For aspic with shrimp, we need:

  • a kilogram of boiled shrimp, 0.1 kg chopped dill;
  • a glass of sherry, twenty grams of gelatin;
  • salt and finely ground black pepper;
  • for decoration, we can use olives and capers (optional).

Chopped dill with salt and pepper is added to the peeled shrimp, after which the mixture is covered with foil and refrigerated for an hour. The gelatin should be soaked for forty minutes in the cold boiled water and then drained. Heated sherry combines with gelatin until the latter is completely dissolved. The gelling agent is filtered and cooled. Next, gelatin combines with shrimp in dill. Fill in a mold under cold water, then put the shrimp mixture, close the foil lid and set for cooling for two hours. In order to nicely put the jellied shrimp on a plate for a gourmet, you need to quickly immerse the form for a couple of seconds in a bowl of hot water.

Three noble tastes, or pink salmon fillet in caviar sauce

For 0.9 kg of pink salmon fillet, you need:

  • 0.3 kg of canned salmon in oil, one bay leaf;
  • four black pepper peas;
  • salt and black pepper (ground);
  • four tablespoons of salmon caviar;
  • cream to taste;
  • green herbs.

First, cut salmon fillet into portions, pour a little boiling water, add salt and simmer it for a third of an hour. In 7 minutes, bay leaf and pepper are added to the stew pan. The resulting portions are cooled directly in the broth. To make caviar sauce, canned salmon, together with oil, is crushed to a tender consistency, after which cream, salt and pepper are added. Pink salmon is laid out on portioned dishes, decorated with green herbs.

Fish and chicken pie

The pie has a complex fish and chicken filling. Go to the good supermarket in search of the pie ingredients

For the dough we take:

  • half a glass of milk;
  • one egg;
  • half a teaspoon of baking powder;
  • 0.17 kg of flour;
  • 85 grams of margarine. 

For the filling you need:

  • 0.4 kg of tuna (canned) and spinach;
  • 0.2 kg of boiled chicken;
  • 70 grams of mushrooms;
  • half a glass of milk;
  • two eggs;
  • one onion;
  • one lemon;
  • nutmeg to taste.

The light dough is made from components, the chicken fillet is passed through a blender. A baking sheet is smeared with margarine, parchment paper is laid on the bottom and covered with lemon circles. Tuna fillet without oil is kneaded and mixed with chicken. Onion and mushrooms cut into strips are added to the mass. Then pour milk and whisked eggs, salted and seasoned with nutmeg. The first layer is lemon slices, then a layer of spinach and then – the remaining filling on top. Stacked layers are covered with dough. The cake is baked for half an hour at a temperature of about 200 degrees Celsius.

Enjoy your aspic with shrimp recipe and other selected fish recipes  with your friends and family!

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