sour aspic ray wings
ingredients - info
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.
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