Fish Pate in Aspic

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  • Fish Pate in Aspic

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 a classical appetizer for the holiday table.

[fullwidth background_color=”” background_image=”” background_parallax=”fixed” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”yes” border_size=”0px” border_color=”#eaeaea” border_style=”solid” padding_top=”0px” padding_bottom=”0px” padding_left=”0px” padding_right=”0px” hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][one_full last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”#f6f6f6″ background_image=”” background_repeat=”no-repeat” background_position=”left top” border_position=”all” border_size=”0px” border_color=”” border_style=”solid” padding=”40px” margin_top=”” margin_bottom=”30px” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ class=”” id=””]

Ingredients for preparation Fish Pate in Aspic:

Tender taste of fish pate in aspic will the dish of the day, for sure.

[/one_full][one_half last=”no” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”#f6f6f6″ background_image=”” background_repeat=”no-repeat” background_position=”left top” border_position=”all” border_size=”0px” border_color=”#eaeaea” border_style=”solid” padding=”30px” margin_top=”” margin_bottom=”30px” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ class=”” id=””][checklist icon=”fa-check” iconcolor=”” circle=”” circlecolor=”” size=”15px” class=”” id=””][li_item icon=””]3 kg fish[/li_item][li_item icon=””]300 g white bread[/li_item][li_item icon=””]3 ea onion[/li_item][li_item icon=””]150 g butter[/li_item][li_item icon=””]4 ea eggs[/li_item][li_item icon=””]Parsley green[/li_item][li_item icon=””]Ground pepper[/li_item][li_item icon=””]Salt[/li_item][/checklist][/one_half][one_half last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”#f6f6f6″ background_image=”” background_repeat=”no-repeat” background_position=”left top” border_position=”all” border_size=”0px” border_color=”#eaeaea” border_style=”solid” padding=”30px” margin_top=”” margin_bottom=”30px” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ class=”” id=””]

Broth:

[checklist icon=”fa-check” iconcolor=”” circle=”” circlecolor=”” size=”15px” class=”” id=””][li_item icon=””]Fish remains[/li_item][li_item icon=””]1 ea onion[/li_item][li_item icon=””]2 ea carrots[/li_item][li_item icon=””]1 ea parsley[/li_item][li_item icon=””]6 ea black pepper peas[/li_item][li_item icon=””]3 ea bay leaves[/li_item][li_item icon=””]5 ts gelatine[/li_item][/checklist][/one_half][one_full last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”#f6f6f6″ background_image=”” background_repeat=”no-repeat” background_position=”left top” border_position=”all” border_size=”0px” border_color=”” border_style=”solid” padding=”40px” margin_top=”” margin_bottom=”” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ class=”” id=””]

Method:

[checklist icon=”fa-check” iconcolor=”#333333″ circle=”no” circlecolor=”” size=”small” class=”” id=””][li_item icon=””]Separate fish fillet from bones and chop finely, combine with soaked in milk, grated onion, butter, 3 fresh yolks, chopped parsley, salt and pepper and toss until homogenous. [/li_item][li_item icon=””]Then add whipped whites, stir and divide into 2 parts. [/li_item][li_item icon=””]Take two gauze napkins and soak them in oil. [/li_item][li_item icon=””]Put fish mixture on them and roll tightly, tie up the edges.[/li_item][li_item icon=””]Cook onion, carrot and spices in 3 l water for 30 minutes.[/li_item][li_item icon=””]Salt to taste and add fish remains and napkins, cook on low heat for 1,5 hour. [/li_item][li_item icon=””]Take out fish pate, cool down and slice finely.[/li_item][li_item icon=””]Arrange on a dish and decorate with carrot and egg slices.[/li_item][li_item icon=””]Dissolve soaked in water and swollen gelatin, strain the broth and pour over pate.[/li_item][/checklist][/one_full][/fullwidth]

2016-07-07T11:30:15+00:00 October 24th, 2011|

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