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Stuffed squid in aspic

4 servings

30 minutes

The recipe is taken from the book "Salads, appetizers from fish and seafood.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
579.9
kcal
84.9g
grams
21.7g
grams
10.1g
grams
Ingredients
4servings
Squid
600 
g
Water
1 
glass
White bread
30 
g
Chicken egg
2 
pc
Butter
3 
tbsp
Garlic
2 
clove
Salt
 
to taste
Ground black pepper
 
to taste
Gelatin
12 
g
Egg white
1 
pc
Bouillon
500 
ml
Cooking steps
  • 1

    Clean the squid, wash, dry, and cut off the tentacles.

    Required ingredients:
    1. Squid600 g
  • 2

    Boil the eggs and fry the onion in oil.

    Required ingredients:
    1. Chicken egg2 pieces
    2. Butter3 tablespoons
  • 3

    Prepare a mixture of white bread, onion, eggs, and crushed garlic with salt.

    Required ingredients:
    1. White bread30 g
    2. Garlic2 cloves
    3. Salt to taste
    4. 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.

    Required ingredients:
    1. Gelatin12 g
    2. Egg white1 piece
    3. Water1 glass
  • 6

    Dissolve the gelatin, previously soaked in cold water, in the broth (2–2.5 cups), boil, and strain through a cloth.

    Required ingredients:
    1. Gelatin12 g
    2. Bouillon500 ml
  • 7

    To lighten, add whipped egg whites, mix well, bring to a boil, and strain again.

    Required ingredients:
    1. Egg white1 piece
  • 8

    Cook the squid, cut into portions, place on a plate, and pour with gelatin.

    Required ingredients:
    1. Gelatin12 g

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