Pink salmon royally

Pink salmon royally

We need

0. 5.kg the middle of the pink salmon, 100 g peeled shrimp, 1 tomato, 50 g cheese, 50 g of mayonnaise, 2 tbsp. tablespoons vegetable oil (to grease the pan), salt and pepper to taste.

For filling:

100 g of peeled shrimp, 1 tomato 50gsyra, 50 g of mayonnaise.

Prepared as follows:

1. Prepare the filling: cut tomato slices, cheese — plates.

2. For fish remove the spine and bones, salt and pepper to taste, coat with mayonnaise. On one part of the ‘fish put the stuffing: shrimp, tomato and cheese, cover the second part of the fish.

3. Top fish oil the mayonnaise, put the tomatoes, shrimp and cheese. Spread on a baking sheet, greased with vegetable oil and bake in the oven for 30-35 minutes at 180 ° C.

Cooking

DELICIOUS

Appetizer of eggplant «special»

We need

2 eggplant foil.

For the filling: 1

1 onion, 1 carrot, 1 tbsp. Spoon tomato paste, 50 g cheese, 2 tbsp. tablespoons vegetable oil (for frying), salt and pepper to taste.

Prepared as follows:

1. Eggplant cut in half lengthwise clean out the pulp.

2. Prepare stuffing: onion cut into cubes, carrots and cheese, three on a grater. Fry the onion in vegetable oil, add carrots, eggplant pulp and tomato paste, simmer

5-7 minutes, salt and pepper to taste. Add the cheese and stir.

3. Eggplant farshiruem stuffing, folding halves together, wrap in foil.

4. spread the eggplant on a baking sheet and bake in the oven for 25-30 minutes at 180 °.

Mousse «Seafood Cocktail»

We need

0.5 kg of fish fillets (any) 400 g cooked peeled shrimp, 1.5 liters of water (for cooking), 0.5 cups of heavy cream, 2 tbsp. tablespoons gelatin, 3-4 sprigs of parsley (for decoration), salt, pepper to taste, food film form.

For the sauce:

0. 5.stakana milk, 1 tbsp. tablespoon butter, 1 tbsp. Spoon flour, a pinch of ground nutmeg, salt and pepper to taste.

Prepared as follows:

1. Prepare the sauce: melt the butter, add flour, stir, pour the milk, salt and pepper to taste, add the nutmeg, bring to a boil, stirring constantly, cool.

2. The fish boil in salted water for 30 minutes, we filter the broth (reserve soaking gelatin). Cream whisk in a solid foam.

3. Gelatin soaked in 1 cup of the broth for 20 minutes (for swelling), heat for 2-3 minutes until the gelatin is completely dissolved, without boiling, cool.

4. Fish and shrimp mince, add gelatin, cream and sauce mix.

5. The form, lined with cling film, spread the fish mixture, cover with cling film, cool for 3-4 hours. Gently remove the mousse from the mold, remove the ‘plastic wrap. Before serving, decorate with parsley sprigs.

Pate with emerald jelly

We need

To paste:

0.5 kg chicken liver, 2 onions, 250 grams of butter, 0.5 cups of heavy cream, 2 cloves garlic, 1 tbsp. spoon vegetable oil (for greasing the form), salt, pepper, baking dish.

For the jelly: the beam parsley and dill, 0.5 cups of boiled water, 0.5 lemon (juice), 1 tsp. Gelatine, a pinch of salt.

Prepared as follows:

1. Prepare the pie: the onion and garlic crushed, fry in 1 tablespoon butter 5 minutes, pour cream and simmer, covered for 5-7 minutes on low heat. Add the remaining butter, stir until it is completely dissolved. Put the liver, salt and pepper to taste, mince. We spread into a form that greased, bake in the oven for 30-35 minutes at 180 ° C, cool.

2. Prepare jelly: dill and parsley shred, mix with water, filter. Add the lemon juice, a pinch of salt and gelatin, leave for 20 minutes (for the swelling of gelatin). Heat up 2-3 minutes until gelatin is completely dissolved, without boiling, cool. Pour the jelly over the pate, cool for 1 hour.

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