sour aspic ray wings
Cut the ray wings in proportion to the size of the containers in
which you will store the finished product. Cut an unsprayed
lemon into slices and the shallots on half-moons.
Let the ray wings poach for 5 to 10 minutes in home-made fish
broth with a few leaves of laurel and clove. The time depends
on the thickness of the wings. Remove the fish from the
poaching liquid and strain it.
Take equal parts of white wine vinegar and lukewarm poaching
liquid and dissolve it in soaked gelatine. The ratio is 4 leaves
per liter. Add a dash of lemon juice.
Place the ray wings in containers with some shallot, a slice of
lemon and a leaf of laurel and pour over the vinegar
preparation.
Put the containers in the refrigerator to stiffen. Serve cold.
Delicious with bread or fries and a fresh salad.
gelatin
clove
bay leaf
lemon
pepper from the mill
ray wings
fish stock
wine vinegar
shallots
Cut the ray wings in proportion to the size of
the containers in which you will store the
finished product. Cut an unsprayed lemon into
slices and the shallots on half-moons.
Let the ray wings poach for 5 to 10 minutes in
home-made fish broth with a few leaves of
laurel and clove. The time depends on the
thickness of the wings. Remove the fish from
the poaching liquid and strain it.
sour aspic
ray wings
Take equal parts of white wine vinegar and
lukewarm poaching liquid and dissolve it in
soaked gelatine. The ratio is 4 leaves per liter.
Add a dash of lemon juice.
Place the ray wings in containers with some
shallot, a slice of lemon and a leaf of laurel and
pour over the vinegar preparation.
Put the containers in the refrigerator to stiffen.
Serve cold. Delicious with bread or fries and a
fresh salad.
gelatin
clove
bay leaf
lemon
pepper from the mill
ray wings
fish stock
wine vinegar
shallots
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
