Seafood Jellies
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Ingredients
for
6
- Ingredients
- 12 Oyster (shelled)
- ½ cup Salmon Caviar
- ⅞ cup fish stock
- ⅞ cup white wine
- 5 sheets gelatin
- 4 Tbsps white wine vinegar
- salt
- White pepper
- parsley
Preparation
Kitchen utensils
1 Non-stick pan, 1 Slotted spatula, 1 Bowl, 1 Tablespoon, 1 Fork, 1 Toaster, 1 Small knife, 1 Large knife, 1 Cutting board
Preparation steps
1.
Soak the gelatine in cold water.
2.
Put the white wine into a pan with the fish stock and vinegar and bring to the boil, then set aside and season well with salt and pepper. Add the gelatine and let it dissolve. Pour some of the liquid into chilled timbales, swirl it round and pour out again. Put a parsley leaf in the bottom of each timbale, press on and leave to set. Put the oysters into the still-hot liquid, leave for about 1 minute, then take out again. Leave the rest of the aspic to cool until it is beginning to set at the edge. Put the oysters and salmon caviar into the moulds and fill up with aspic, so that everything is covered and the moulds are well filled. Chill for at least 3 hours.
3.
To serve, turn out of the timbales and serve garnished with parsley.
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