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Print Recipe
 Parfait of Fish Recipe
I love fish dishes. On the new year's table, they look beautiful and are much "lighter" than meat dishes. I suggest you prepare a tender parfait of fresh and slightly salted fish. A wonderful snack for a festive table.
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food, New Year Food Dishes, Snacks, Valentine's Day Food
Cuisine French
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Easter Food Dishes, Holiday Food, New Year Food Dishes, Snacks, Valentine's Day Food
Cuisine French
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. White fish clean, swill and we shall cut slices. Prepare thyme, Bay leaf, a mixture of peppers and salt for the broth.
    White fish clean, swill and we shall cut slices. Prepare thyme, Bay leaf, a mixture of peppers and salt for the broth.
  2. Fill the fish with water so that it only covers it. Add the thyme, Bay leaf, pepper and salt. Cook for 15-20 minutes. Strain the ready-made broth and separate the fish from the bones. Prepare the cream, agar-agar (gelatin), paprika. Take the amount of agar-agar or gelatin according to the instructions on the package.
    Fill the fish with water so that it only covers it. Add the thyme, Bay leaf, pepper and salt. Cook for 15-20 minutes. Strain the ready-made broth and separate the fish from the bones. Prepare the cream, agar-agar (gelatin), paprika. Take the amount of agar-agar or gelatin according to the instructions on the package.
  3. All prepared ingredients are crushed in a kitchen processor. I advise you not to grind until smooth, so that the pieces of fish are felt in the finished form. Try for salt, but note that we will add more salted salmon.
    All prepared ingredients are crushed in a kitchen processor. I advise you not to grind until smooth, so that the pieces of fish are felt in the finished form. Try for salt, but note that we will add more salted salmon.
  4. Mix the prepared mass and not coarsely chopped salmon.
    Mix the prepared mass and not coarsely chopped salmon.
  5. The form for solidification is lined with cling film, lubricated with vegetable oil. Shift the fish mass and put it in the refrigerator until completely solidified or overnight.
    The form for solidification is lined with cling film, lubricated with vegetable oil. Shift the fish mass and put it in the refrigerator until completely solidified or overnight.
  6. It remains to turn the form on the dish and decorate the parfait. Bon Appetit!
    It remains to turn the form on the dish and decorate the parfait. Bon Appetit!
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