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Ингредиенты
- 2 lb White fish trimmings and bon s
- 1 c. Dry white wine
- 2 Tbsp. Lemon juice
- 2 x Onions, sliced
- 4 x Tarragon
- 4 x Parsley
- 1 x Bay leaf
- 6 x Unflavored gelatin
- 3 lrg Egg whites and shells
Инструкции
- In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs. Bring mix to a boil, stirring frequently to prevent scorching, and boil it till liquid is reduced by half. Add in 8 c. water and salt and pepper to taste. Bring to a boil, and skim it. Simmer for 20 min, strain it into a large saucepan, and let it cold. Skim again.
- Sprinkle gelatin over the stock and add in the egg whites, beaten to stiff peaks, and the shells, crushed. (Don't stir in.) Bring stock slowly to a boil over moderate heat, whisking constantly. Remove pan from heat and let stand for 30 min. Strain the aspic through a fine sieve lined with a dampened kitchen towel. Let it cold. To apply to a dish, cold only till just thickened and paint or possibly spoon onto the fish or possibly other dish. To solidify, refrigeratein refrigerator.
- Makes about 8 c.. Gourmet Mag.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 8 servings | |
| Calories 127 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 125mg | 5% |
| Potassium 97mg | 3% |
| Total Carbs 23.09g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 19.68g | 13% |
| Protein 3.36g | 5% |
