I saw this recipe on the website of a restaurant. Of course, this is not ravioli in the usual sense for us, but rather a kind of aspic. I liked the idea so much that I decided to implement it for the holiday. The appetizer looks beautiful and unusual on the holiday table , but the main thing is that it turned out delicious and without extra calories.
Prepare a fish broth for the aspic.
Boil the fish for 15 minutes with the addition of thyme, Bay leaf, and salt. You can add allspice, it will not be superfluous .
In the future, this fish can be used for cooking soup or salad.
Strain the broth and add the turmeric. Stir.
According to the instructions on the package of my agar-agar, a pack (10 g) is used for 400 ml of liquid. Therefore, measure out 400 ml of broth , add agar-agar and, stirring, bring it to a boil again. Check the broth for 2 minutes.
Pour the broth with agar-agar in a thin layer on a silicone Mat and refrigerate for 15-30 minutes .
Prawns in my case are boiled and frozen. Defrost them, clean them , put them on a baking sheet . Add salt and pepper to taste and sprinkle with lemon zest. Drizzle with olive oil.
Send the shrimp in a preheated 180*C for 5 minutes .
Put the finished prawns on a paper towel to remove excess oil .
Cut the smoked trout into small cubes.
We will prepare the cottage cheese cream simply by mixing cottage cheese, natural yogurt, flying fish caviar and lemon zest. With salt carefully, because all the ingredients are salty.
We present our dish.
Spread the cream cheese on the dish.
From the frozen aspic cut out the culinary circle of the workpiece.
Carefully transfer one piece at a time to the curd cream.
Put the prawns and cubes of smoked trout on the aspic.
Cover with another circle of aspic. Sprinkle the dish with herbs and decorate to your liking.
Very elegant and unusual dish! The snack is transparent , which adds to its originality and sophistication.