1 kilo of fillet of cod
For the sauce:
For the garnish:
For the Shrimps in aspic:
Cook the fish in salted water with tacks, dill, parsley and onion. Let it cool in the saucepan, cut in even pieces and place on a tray.
Make the sauce and pour it over the fish and garnish with shrimps and peas.
Heat tomato juice, water and gelatine. Add salt and four spice. Pour into freshly rinsed cups. Peal and rinse the shrimps and add to aspic as it starts to set.
Leave in a cool place for a few hours. Garnish the tray of fish with the vegetables and the aspics and serve with boiled rice.
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