Jellied scallop
3 servings
45 minutes
The recipe is taken from the book "Seafood. Very simple.
CaloriesProteinsFatsCarbohydrates
200.3
kcal34g
grams3.5g
grams11g
gramsScallop meat
500
g
Carrot
2
pc
Lemon
1
pc
Horseradish
to taste
Parsley
to taste
Gelatin
10
g
Egg white
0.5
pc
Fish stock
2
glass
Bay leaf
1
pc
Allspice
to taste
Cardamom
to taste
Root vegetables (soup roots)
to taste
1
Boil the scallop for 1-2 minutes. Boil the carrot until cooked.
- Scallop meat: 500 g
- Carrot: 2 pieces
2
Prepare jelly: dissolve soaked gelatin in hot broth, mix in 0.5 egg white, add spices and roots, boil, and strain.
- Gelatin: 10 g
- Egg white: 0.5 piece
- Fish stock: 2 glasss
- Bay leaf: 1 piece
- Allspice: to taste
- Cardamom: to taste
- Root vegetables (soup roots): to taste
3
Slice the boiled scallop into circles, arrange it on a plate, fill the gaps with circles or stars of boiled carrots, and add 3-4 lemon slices.
- Scallop meat: 500 g
- Carrot: 2 pieces
- Lemon: 1 piece
4
Pour meat with a layer of jelly 10-15 mm thick and cool it.
- Gelatin: 10 g
- Scallop meat: 500 g
5
Then cut into portions with a crinkled tool.
6
Sprinkle with parsley.
- Parsley: to taste
7
Serve with horseradish.
- Horseradish: to taste