Jellied shellfish

4 servings

60 minutes

The recipe is taken from the book "Seafood. Very simple.

Energy value per serving

• Calories: 477.3
• Proteins: 15.4g
• Fats: 42.4g
• Carbohydrates: 5g

Ingredients

• Canned Clams: 160 g
• White cabbage: to taste
• Lemon: 1 pc
• Pickles: 4 pc
• Capers: 2 tbsp
• Parsley: 1 bunch
• Mayonnaise: 250 g
• Ground white pepper: pinch
• Salt: pinch
• Gelatin in plates: 8 pc
• White wine: 5 tbsp

Cooking steps

1. Chop the pickled cucumbers and capers.

   Required ingredients:

   • Pickles: 4 pieces
   • Capers: 2 tablespoons

2. Wash the parsley, dry it, and chop it finely.

   Required ingredients:

   • Parsley: 1 bunch

3. Put mayonnaise in a bowl and mix in the chopped components.

   Required ingredients:

   • Mayonnaise: 250 g

4. Season with salt and ground pepper.

   Required ingredients:

   • Salt:  pinch
   • Ground white pepper:  pinch

5. Rinse the mollusks in a sieve and let the juice drain.

   Required ingredients:

   • Canned Clams: 160 g

6. Warm up the white wine.

   Required ingredients:

   • White wine: 5 tablespoon

7. How to squeeze gelatin soaked in cold water and dissolve it in white wine while stirring.

   Required ingredients:

   • Gelatin in plates: 8 pieces

8. Put jelly made from white wine and dried mollusks into mayonnaise.

   Required ingredients:

   • Canned Clams: 160 g
   • White wine: 5 tablespoon

9. Rinse 4 cups or molds with cold water, fill them with jelly mixture, and place in the refrigerator to set.

   Required ingredients:

   • Gelatin in plates: 8 pieces

10. Wash the lettuce leaves, dry them, and place them on 4 serving plates.

    Required ingredients:

    • White cabbage:  to taste

11. Dip the cups or molds in hot water and invert the mollusk jelly onto salad leaves.

12. Wash the lemon with hot water, dry it, and cut it into eight pieces.

    Required ingredients:

    • Lemon: 1 piece

13. Each serving of aspic is decorated with 2 slices of lemon.

    Required ingredients:

    • Lemon: 1 piece