Stuffed squid in aspic
4 servings
30 minutes
The recipe is taken from the book "Salads, appetizers from fish and seafood.
1
Clean the squid, wash, dry, and cut off the tentacles.
- Squid: 600 g
2
Boil the eggs and fry the onion in oil.
- Chicken egg: 2 pieces
- Butter: 3 tablespoons
3
Prepare a mixture of white bread, onion, eggs, and crushed garlic with salt.
- White bread: 30 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
4
Salt, pepper, mix well, and stuff the squid bags with the resulting mixture. Tie the squids to prevent the filling from spilling out.
5
To prepare gelatin, take 12 grams of gelatin, 1 egg white, and 1 cup of water.
- Gelatin: 12 g
- Egg white: 1 piece
- Water: 1 glass
6
Dissolve the gelatin, previously soaked in cold water, in the broth (2–2.5 cups), boil, and strain through a cloth.
- Gelatin: 12 g
- Bouillon: 500 ml
7
To lighten, add whipped egg whites, mix well, bring to a boil, and strain again.
- Egg white: 1 piece
8
Cook the squid, cut into portions, place on a plate, and pour with gelatin.
- Gelatin: 12 g