Pouring is usually prepared for a festive table of meat or fish. Tell you how you can prepare a refined jellied with shrimps.
Shrimps are sold fresh, frozen and in the form of a cooked frozen semi-finished product. When selecting shrimp, make sure the product is fresh and fresh. It is best to choose shrimps of medium size (in this case there is at least some probability that you will not get the product from the aqua farm, stuffed with chemistry).
We will talk about already boiled shrimp, if you bought raw - cook and extract the meat from the chitinous shell.
The recipe for shrimps
Ingredients:
- prawns cooked peeled - about 600 g;
- gelatin - 1-2 tbsp. a spoon (if agar-agar - 3 times more);
- light wine (sherry, nutmeg, Madera, martini) - 200-250 ml;
- lemon juice;
- water or a good clean non-fat fish broth (from perches, for example) - 200-250 ml;
- greens chopped (dill, rosemary, parsley);
- pepper ground black, grated nutmeg;
- olives without pits (dark and / or young green) - 1 pot or by the number of shrimps.
Preparation
In slightly warm water or broth we put gelatin and leave for 40-60 minutes to bloom. Mix the solution with wine, lemon juice and add spices , then filter. Fill a little wine mixture into the molds for the jellied (0,5-0,7 cm from the bottom), cover them and place them in the refrigerator, so that the mixture is frozen.
On frozen in the form of a substrate of jelly we lay out the meat of peeled shrimp, sliced olives and chopped greens. Fill with an ointment gelling mixture so that it covers completely with a small margin. It can be poured in 3-4 receptions, so that each of the products used is located at its level (after the next pouring wait for the congealing). We decorate the jellied in the forms with leaves of greens and again place them in the refrigerator until the congealing (we cover the molds).
To put a portion of jam from the shrimp on a plate or serving dish (if it is required), immerse the form in a bowl with hot water for 1 minute and turn over the dish.
Wine for this dish is better served the same, which was used in the preparation of a jellied or, at least, light. Also, the prawns will be well suited for light rum, gin or vodka.
Quite harmonious will be the jellied of shrimp and fish, for example, salmon (preferably wild), pink salmon, trout or some other noble fish. Follow the above recipe.
To prepare a jam of shrimp and fish, use only pieces of fillet. It's enough 5-8 minutes, that small pieces normally boiled in broth, it can be welded from heads, ridges, tails and fins, which remained after filing fish. Cook the broth with the onion and spices on a minimal fire. The broth should turn out to be clean and transparent (if this was not achieved, enter a brace of egg white into the broth), then strain, cool degrees to 40 C, and then lay gelatin.
The composition of this dish can also include capers, boiled carrots and cooked young green peas.