MY KHOLODETS (FISH ASPIC)
This is a cold dish, jellied fish. It is my version of a Ukrainian dish that is usually made with meat. It is really good served with horseradish sauce. I used Tilapia but any whitefish will work. Cook time is chill time.
Provided by kate09
Categories Tilapia
Time 6h30m
Yield 1 kholodets, 3-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook tilapia in microwave just until it is just done. Do not overcook or it will fall apart.
- Bring 3 cups water to a boil and add the bouillon cubes. Stir to dissolve. Add Worcestershire sauce, pepper, garlic powder, and sugar.
- Add the carrots and mushrooms. Cook until done.
- Remove vegetables with a slotted spoon and set aside.
- Use a cheese cloth or towel to strain the bouillon.
- Dissolve the gelatin packets in the bouillon.
- Pour 1 cup of bouillon into a rectangular dish and put into the refrigerator until it is semi-set.
- Cut tilapia into pieces and arrange on top of the gelatin. Arrange mushrooms and carrot pieces around the fish. Pour the rest of the bouillon over.
- Decorate with lemon slices and leek.
- Place in refrigerator a few hours until it is set. Serve with horseradish.
Nutrition Facts : Calories 167.6, Fat 2.7, SaturatedFat 0.7, Cholesterol 21.3, Sodium 871.8, Carbohydrate 22.9, Fiber 1.7, Sugar 8.4, Protein 13.6
UKRAINIAN MEAT IN ASPIC KHOLODETS
Make and share this Ukrainian Meat in Aspic Kholodets recipe from Food.com.
Provided by Olha7397
Categories Meat
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Scrub pig's foot in cold water and scrape off any bristles.
- Combine meats, vegetables peppercorns, and bay leaf in large kettle or pressure cooker.
- Cook covered in water until very well done (about 3 hours in kettle or 45 minutes at 15 pounds pressure in pressure cooker).
- When meat is loose from bones, uncover and cool.
- Pour off broth, skim off fat, and reserve broth.
- Remove meat from bones, discarding turkey skin and fat and vegetables.
- Chop meat into bite-size pieces and place in an oblong pan.
- Add peeled and crushed garlic, salt, and pepper.
- Soften gelatin in 1 cup hot broth and add to meat.
- Pour enough remaining broth to cover meat by at least 1/2 inch.
- Taste broth and adjust seasoning.
- Cover with plastic wrap and chill overnight.
- Keeps refrigerated up to 1 week.
- Serve in 1 inch slices sprinkled with flavoured vinegar or lemon juice.
- Garnish with parsley and lemon slices.
Nutrition Facts : Calories 154.1, Fat 6.3, SaturatedFat 2.1, Cholesterol 63.8, Sodium 1139.8, Carbohydrate 5.5, Fiber 1.1, Sugar 2.2, Protein 18.2
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