Sea bass soup
Products
Sea bass - half a kilo
Potatoes - 4 pieces
Carrots - 1 piece
Onions - 1 head
Parsley - a small bunch
Vegetable oil - 2 tablespoons
Salt and pepper to taste
How to make sea bass soup
If the perch is frozen, defrost. Scale the perch, cut in half, gut and rinse well.
Pour 3 liters of water into a saucepan, bring to a boil, add perch and cook for 15 minutes. Remove the perch from the pan, cool, separate the fish fillet from the seeds and return to the broth.
Peel and chop the onions. Peel and rub the carrots on a coarse grater.
Preheat a frying pan, add oil, put onion and fry for 5 minutes, stirring occasionally. Then add the carrots and fry for another 10 minutes, stirring occasionally.
Peel and dice the potatoes 1 centimeter side. Put the potatoes in the fish broth, cook for 10 minutes, add frying, salt, pepper and cook for another 5 minutes.
When serving, sprinkle with chopped herbs on sea bass fish soup.
The calorie content of boiled sea bass is 103 kcal / 100 grams of fish.
How to cook sea bass aspic
ProductsSea bass fillet - half a kilo
Gelatin - 10 grams
Lemon - half
Pepper peas - 5 pieces
Bay leaf - 3 pieces
Salt to taste
How to cook sea bass aspic
Pour half a liter of water into a saucepan and put on medium heat, season with salt, pepper, add bay leaf. Wash the sea bass fillet, make cuts on the skin and place in boiling water, skin side up, and reduce heat. Boil sea bass fillet for 15 minutes, skimming off the foam.
At the end of cooking, remove the fish from the broth, cool, separate from the seeds, and cut into pieces and put on the bottom of the dish for aspic.
Strain the sea bass broth, pour in gelatin in a thin stream, stirring occasionally. When all the gelatin has dissolved in the broth, pour it over the fish.
Cut the lemon into slices and garnish with aspic. When the aspic has cooled down, remove it to solidify in the refrigerator.
Serve ready-made aspic sea bass with mustard and horseradish.