Branzino in gelatin
Instructions
Boil the sea bass, after having cleaned and washed, in a court-bouillon flavored and very tasty.
Let it cool in the broth.
Prepare the gelatine by following the instructions on the package, season with 1 tablespoon sherry or white wine.
When it starts to cool take a thin layer on a serving dish, the sea bass, sit above drained and dried.
Decorate with some boiled carrot washer, some slices of hard boiled egg and mayonnaise.
Cover with remaining jelly.
Refrigerate for several hours before serving the fish.
Accompanying wines: Soave Superiore DOC, Montecarlo Bianco DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 1 branzino from 1000 g
- Court-bouillon
- 50 cl of gelatin
- 1 tablespoon of sherry (or white wine)
- 1 carrot
- == 1 hard-boiled egg
- Mayonnaise