sour aspic ray wings

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
Belgian Cuisine and more creative cooking
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.

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.
Directions Ingredients
gelatin clove bay leaf lemon pepper from the mill
Belgian Cuisine and more creative cooking