Red snapper in gelatin
Instructions
Clean the cod and lessatelo in a court-bouillon tasty and aromatic.
Allow to cool in its broth because the meat absorb better the smell of all the aromas.
Meanwhile prepare the instant gelatin according to the instructions on the package and season with a spoon of sherry or dry white wine.
When the jelly is cold, pour a thin layer on the serving dish, over lay the drained and dried cod.
Decorate the fish with some slices of hard-boiled egg, boiled carrot washers and a few rounds of mayonnaise.
Veiled the cod with the remaining jelly and keep in the refrigerator for a few hours.
Served cold, but not frozen.
Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC, Bianchello DOC, Bianco Di Alcamo DOC.
Ingredients and dosing for 4 persons
- 1 cod from 1000 g
- Court-bouillon
- 50 cl of instant gelatine
- 1 tablespoon of sherry (or dry white wine)
- == 1 hard-boiled egg
- 1 carrot
- Mayonnaise