Salmon (or Trout) Aspic
A royal dish for a royal family — and that's you, isn't it? A delicious, beautiful salmon aspic for New Year's.
Valentinka
Recipe author
Salmon (or Trout) Aspic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 83 %
10 g
Fats 17 %
2 g
Carbohydrates 0 %
0 g
62 kcal
GI:
0
/
0
/
0
- Put sprigs of dill and parsley, peppercorns, a bay leaf, and parsley and celery roots in a pot. Cut the salmon into pieces, bones and skin and all, and lay it on top of the aromatics. Cover with cold water and set on the stove. Once it boils, add salt, lower the heat, and cook for about 20 minutes. Remove the salmon from the broth, cool it, and break it into small pieces. Strain the broth through several layers of cheesecloth until it's perfectly clear. Dissolve the gelatin in the broth and cool it to room temperature. Cook the shrimp separately with the same aromatics for 2-3 minutes, then peel off the shells. Pour boiling water over the frozen peas for 2 minutes. Arrange shrimp and peas in the bottom of an aspic mold. Pour in a small amount of the cooled broth and refrigerate to set. Chilling the mold beforehand speeds this up — about 5 minutes. Arrange the fish and more peas over the first layer, pour in the rest of the broth, and refrigerate overnight.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Peeled frozen shrimp - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Dry spices - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
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