Galantines are dishes prepared in a very original way. Ideally, it is usually meat or fish minced meat with various fillings, which fill an intact skin, or simply form a roll. Then the skin is sewn up, and galantine is baked, or boiled. Let's consider with you today how to cook a delicious galantine of fish and surprise everyone with this unusual dish.
Recipe for galantine from fish
Ingredients:
- fillets of sea perch - 250 g;
- fillet of salmon - 250 g;
- fillet of pangasius - 500 g;
- ketchup - 2 tbsp. spoons;
- egg - 1 piece;
- flour - 2 tbsp. spoons;
- milk - 150 ml;
- flour - 2 tbsp. spoons;
- butter - 45 g;
- cream - 200 ml;
- a stalk of celery - 1 piece;
- spice.
Preparation
So, fillet of sea perch boil in broth or a simple little salted water and chill. The egg is neatly divided into yolk and protein. The finished perch is transferred to a blender and pjurerem, adding ketchup and protein. A little podsalivayem mass to taste. Separately we heat milk, melt cream butter. In a bowl, grate carefully the yolk with flour, sprinkle with spices and, stirring, pour in hot milk and butter.
We shift the mass into a saucepan and, whilst continuing to whisk, cook until thickened over medium heat. Then remove from heat, cool and combine with sea bass puree.
Oven warm up to 180 degrees. Salmon cut into small pieces, we put foil on the table and spread on it a white fish fillet so that the pieces are slightly found on each other. In the center, distribute half the fish mass, again cover with salmon and the remaining paste.
After this, we give the design a roulette shape, we put celery on top, cover with free ends of white fish. We wrap the bar tightly in foil and put it in the oven for 45 minutes. Ready-made fish galantine is allowed to cool slightly, remove foil and cut into small portions.