Galantine Salmon + Espetinho Fish II Options

Galantine of Celery - Input plate
ingredients:

500 g. smoked salmon, finely sliced ​​or other fish

You can replace the salmon per chicken or shredded pork with broth.

Other Ingredients:

800 ml fish stock (made with head, spine and fish leftovers) or
1 tablet of vegetable broth + shrimp broth (made with shrimp shells).
2 tablespoons well-filled soup colorless unflavored gelatin
10 tablespoons soup cold water to wet the gelatin

Vegetables:

 250 g. cooked spinach and stuffy
100 g. chopped pods precooked bits
100 g. cooked grated carrots slightly
1 chopped red pepper into thin strips cooked
1 green pepper or chopped into thin yellow, cooked strips

Spices:

1 teaspoon salt, or to taste
1 pinch of pepper or spicy paprika can use pepper sauce
6-8 tablespoons pure olive oil soup
4 tablespoons or to taste white vinegar

Way of preparing:

Wash the vegetables, put to cook separate, in boiling water for 5'minutos, drain and leave to cool.
Temper like a salad

Cook the shells of shrimps with water and vegetable broth then let cool.

In a small bowl, wet the gelatin with cold water let stand for 5'minutos.
Then take the fire in a water bath until dissolved, let it cool before using, or in the microwave for 30 seconds.
If gelatin does not dissolve completely put 30 seconds in the microwave
Stir the dissolved gelatin, with the broth from the shells of shrimp.

Mode Mount the Galantine

A rectangular terrine, arrange layers of galantine
1st layer - in the refractory bottom, spread a cold and dissolved gelatin shell, take the refrigerator until set.
2nd layer - after hardened gelatin, put a thin sliced ​​smoked salmon layer.
3rd layer - spread a portion pods.
4th layer - Spread over a well filled shell gelatin, bring to chill until set.
5 layer - spread over spinach, already seasoned, and so on
6 layer - boiled and spiced grated carrot
7 layer - red peppers and green on top, cooked and seasoned
8th layer - spread over a very full shell gelatin, bring to chill until set.
9 Spread the ingredients in layers until the end, the last layer is dissolved gelatin.
Take to the fridge for 10 to 12 hours, or until set

Note:
Distribute the gelatin dissolved so that it is all layers
with the same amount of liquid.


Espetinho Fish With Fruits
ingredients:
600 grams. dogfish diced
1 tablespoon (dessert) shallow salt
100 g. apricots whole or cut in half or pineapple cubes
2 green apples with peel cut into four parts
seedless
1 large onion cut into petals or cubes
2 tablespoons (soup) of oil

Sauce:
1 cream canister
1 jar of whole yogurt
2 tablespoons (soup) of mustard
2 tablespoons (soup) of catchup
1 teaspoon (tsp) shoyu (soy sauce)
1 tablespoon (soup) pepper sauce is (optional)
Mode Prepare the sauce:

In a bowl put all the sauce ingredients, beat with fue
(Whisk) until a homogeneous mass. Book
How to prepare the kebabs:
Wash the fish, cut into pieces of 3 x 3 cm.
Quench only with salt.
Stick on a barbecue stick a piece of fish alternating with half a dried apricot, apple,
onion replace the fish and so on.
Leave a space on both sides to hold the skewer.
If you want you can also put pineapple cubes in
spit. It is tasty.
Heat the oil in a nonstick skillet, brown the
kabobs equally. Reserve.
Serve the sauce in small bowls with separate skewers.
Wet the skewers with the sauce.