1 kg of lingcod or cod fillet
5 sprigs of parsley
1 onion
1 bay leaf
to taste
1 1/2 cups of mayonnaise
1 cup of milk
white peppercorns to taste
2/4 cups of white wine
4 envelopes of unflavored gelatin (12 g each)
1 chicken broth tablet
peppermint for garnish
shrimp, cooked and peeled
mayonnaise with paprika:
1 cup of mayonnaise
1 tablespoon of vinegar
1 1/2 teaspoons of paprika
1 kg of lingcod or cod fillet
5 sprigs of parsley
1 onion
1 bay leaf
to taste
1 1/2 cups of mayonnaise
1 cup of milk
white peppercorns to taste
2/4 cups of white wine
4 envelopes of unflavored gelatin (12 g each)
1 chicken broth tablet
peppermint for garnish
shrimp, cooked and peeled
mayonnaise with paprika:
1 cup of mayonnaise
1 tablespoon of vinegar
1 1/2 teaspoons of paprika
Cook the fish in enough water to cover it with the sauce, the chopped onion, bay leaf, and salt to taste
Cook for about 10 minutes or until the fish is cooked through
Drain the fish and reserve 3/4 cup of the cooking liquid
Place the fish in a large bowl and break it up into chunks with a fork
Add the mayonnaise, milk, peppercorns, 1/4 cup of wine, and reserved cooking liquid
In a separate pan, combine 3/4 cup of water, 3 envelopes of gelatin, and remaining 1/4 cup of white wine
Cook, stirring until the gelatin dissolves completely
Add this mixture to the fish and stir well
Pass the mixture through a blender or food processor until smooth
Pour into a mold and refrigerate for at least 15 minutes
Arrange the shrimp, parsley, and peppermint in a decorative pattern on top
Carefully pour the remaining aspic over the top
Refrigerate until firm, about 20 minutes
Mix the remaining shrimp with the fish
Place this mixture over the aspic in the mold
Cover and refrigerate until firm, at least 15 minutes
To serve, unmold and decorate with additional peppermint, if desired
Serve with mayonnaise
For the mayonnaise: mix all ingredients well
Dose 15 portions.
