Jellied shellfish
4 servings
60 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Chop the pickled cucumbers and capers.
- Marinated cucumbers: 4 pieces
- Capers: 2 tablespoons
2
Wash the parsley, dry it, and chop it finely.
- Parsley: 1 bunch
3
Put mayonnaise in a bowl and mix in the chopped components.
- Mayonnaise: 250 g
4
Season with salt and ground pepper.
- Salt: pinch
- Ground white pepper: pinch
5
Rinse the mollusks in a sieve and let the juice drain.
- Canned clams: 160 g
6
Warm up the white wine.
- White wine: 5 tablespoon
7
How to squeeze gelatin soaked in cold water and dissolve it in white wine while stirring.
- Leaf (sheet) gelatine: 8 pieces
8
Put jelly made from white wine and dried mollusks into mayonnaise.
- 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.
- Leaf (sheet) gelatine: 8 pieces
10
Wash the lettuce leaves, dry them, and place them on 4 serving plates.
- 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.
- Lemon: 1 piece
13
Each serving of aspic is decorated with 2 slices of lemon.
- Lemon: 1 piece
