Galantine with mackerel under a fur coat
Incredibly colorful galantine with mackerel under a fur coat
Ingredients
| fish broth 650 ml |
| lemon zest 1 tsp. |
| egg white 1 pc |
| carrots 1 pc |
| green onion 2-3 stalks |
| fillet of lightly salted mackerel 2 pcs. |
| boiled beet 1 pc |
| boiled potatoes 3 pcs |
| boiled carrots 2 pcs |
| onion 1 pc |
| sugar 1 tbsp. |
| apple cider vinegar 1 tbsp. |
| parsley 10 g |
| mayonnaise 400 g |
| gelatin 50 g |
| water 100 ml |
Instructions
Step 1
Prepare the galantine. Pour 25 grams of gelatin in 100 milliliters of fish broth and leave for 10 minutes. Cut out the carrot hearts and boil them in the remaining stock until half-cooked. Add the lemon zest to the broth, simmer for a couple of minutes, remove the carrots and add the egg white to the broth. Boil for a couple more minutes and strain. Then let it cool to 80 degrees, dilute the swollen gelatin in it and leave to cool to room temperature.
Step 2
Cut sprigs out of the onion feathers. Place the carrot hearts and onion sprigs on the bottom of a mold covered with plastic wrap, pour the cooled broth and place in the refrigerator for 4 hours.
Step 3
Prepare the coat. Pour the remaining 25 grams of gelatin with 100 milliliters of water and leave for 10 minutes. Then dissolve the gelatin on a water bath and mix with mayonnaise. Cut all vegetables into small cubes. Pour boiling water over the onions for a few seconds. Then drain the water, add salt, vinegar and sugar. Combine the pickled onions, diced mackerel, chopped parsley with a small amount of mayonnaise and mix.
Step 4
On the frozen galantine, alternately place chopped vegetables — beets, carrots and potatoes, smearing each layer with mayonnaise. The last layer is a mixture of mackerel with onion and parsley, cover with foil and put in the refrigerator for 6 hours. Before serving, unwrap the foil and remove the galantine from the mold by inverting it onto a flat tray or dish.
