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Shrimp Aspic Ring

Main Dishes • European

Time 1 hour + 4 hours

Ingredients 12

Servings 4

Description

Recipe taken from the book 'Seafood. Very Simple'.

Ingredients

Peeled Cooked Shrimp 10 oz
Dill 1 bunch
Gelatin 5 pieces
Fish Oil 10 fl oz
Dry White Wine ½ cup
White Pepper (whole) a pinch
Salt a pinch
Mayonnaise 5 oz
Meyer Lemon Juice 1 teaspoon
Red Curry Powder 1 teaspoon
Chopped Green Onions 1 teaspoon
Cream 2 tablespoons

Step-by-Step Guide

Step 1

Cover the shrimp and allow them to thaw.

Step 2

Then rinse them with cold water and dry thoroughly with a kitchen towel.

Step 3

Soak the gelatin sheets in cold water for 10 minutes.

Step 4

Warm the fish broth with the wine, salt, and ground pepper, but do not bring to a boil.

Step 5

Squeeze the gelatin sheets and dissolve them in the fish broth, stirring.

Step 6

Allow the broth to cool.

Step 7

Pour the resulting gelatinous mixture in a thin layer at the bottom of an oval or round (ring-shaped) mold with a capacity of about 0.5 liters.

Step 8

Let this layer set in the refrigerator.

Step 9

Chop the dill.

Step 10

Layer the shrimp and dill in the mold, alternating with layers of jelly (jelly - shrimp - jelly - dill - jelly - shrimp, etc.).

Step 11

Allow each layer to set in the refrigerator.

Step 12

Place the filled mold in the refrigerator for 2–4 hours.

Step 13

When serving, quickly dip the mold with the aspic in hot water and invert onto a plate.

Step 14

Prepare the sauce: mix the mayonnaise with the remaining ingredients and serve separately with the aspic.