Seafood in wine jelly
Instructions
Put to soak the gelatine in a bowl filled with cold water.
Mix in a casserole the dry white wine, the fish fumet, Vermouth and lemon juice, add salt and bring to the boil, then remove from heat, add the isinglass well squeezed and stir until completely dissolved, will finally allow it to cool.
Wash the mussels under running water, spazzolatele with care, and then put them in a large saucepan and let them open to open fire and covered container.
When finished, discard the shells remained closed and remove the clam.
Remove the pulp from the tail and claws and lobster affettatela.
Shelled shrimp and shrimp tails.
Briefly sear the tomatoes in boiling water, Peel, take away the seeds and cut flesh into cubes.
Scalded the julienne of Leek and carrot.
Wash the salad and let it drain.
Distribute the ingredients in four individual dishes or in four bowls, garnish with slices of hard-boiled egg and go in the refrigerator for half an hour.
After this time, pour in the liquid and let it jelly firm completely.
Finally, Garnish each portion with some salad leaf and serve.
Ingredients and dosing for 4 persons
- 20 g of isinglass
- 12 cl of fish fish stock (see recipe)
- 12 cl of dry white wine
- 1 tablespoon of dry vermouth
- 1 tablespoon of lemon juice
- Salt
- 1 lobster boiled about 700 g
- 150 g of boiled shrimp tails
- 4 boiled prawns
- 1000 g of fresh mussels
- 2 tomatoes
- 50 g of carrot julienne
- 50 g of leek julienne
- == 1 hard-boiled egg
- 1 bunch of salad lettuce lollo