Jellied shrimp ring
4 servings
60 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Cover the shrimp and let them thaw.
- Peeled shrimp: 250 g
2
Then rinse them with cold water and dry thoroughly with a kitchen towel.
3
Soak the gelatin sheets in cold water for 10 minutes.
- Leaf (sheet) gelatine: 5 piece
4
Heat the fish broth with wine, salt, and ground pepper, but do not bring to a boil.
- Fish stock: 250 ml
- Dry white wine: 0.5 glass
- Ground white pepper: pinch
- Salt: pinch
5
Soak the gelatin sheets and dissolve them in fish broth, stirring.
6
Let the broth cool down.
7
Pour the obtained jelly-like mass in a thin layer at the bottom of an oval or round (ring-shaped) container with a capacity of about 0.5 liters.
8
Let this layer set in the refrigerator.
9
Chop the dill.
- Dill: 1 bunch
10
Layer shrimp and dill in a mold, alternating with layers of jelly (jelly - shrimp - jelly - dill - jelly - shrimp, etc.).
- Peeled shrimp: 250 g
- Dill: 1 bunch
11
Let each layer set in the refrigerator.
12
Place the filled form in the refrigerator for 2-4 hours.
13
Quickly dip the mold in hot water and invert it onto a plate.
14
Prepare the sauce: mix mayonnaise with the other ingredients and serve separately with the aspic.
- Mayonnaise: 100 g
- Lemon juice: 1 teaspoon
- Curry powder: 1 teaspoon
- Chopped dill: 1 teaspoon
- Cream: 2 tablespoons