Sea Bass In Jelly
Recipe second for 4 people based on European bass.
Preparation:
Preparation: Boil the sea bass, after having cleaned and washed it, in a very tasty and aromatic court-bouillon. Let it cool in the broth. Prepare the jelly, following the instructions on the package, flavor it with a spoonful of sherry or white wine. When it starts to cool down, place a light layer on a serving dish, arrange the sea bass on top, drained and dried. Decorate it with a few slices of boiled carrot, a few slices of hard-boiled egg and mayonnaise. Cover with the remaining gelatin. Refrigerate for a few hours before serving the fish. Accompanying wines: Soave “Superiore” DOC, Montecarlo Bianco DOC, Gravina DOC.
Ingredients:
Ingredients: 1 Sea Bass 1000 G - Court-bouillon - 50 Cl Gelatin - 1 Sherry Spoon (or White Wine) - 1 Carrot - 1 Boiled Egg - Mayonnaise
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