Fish Aspic with Wakame
Combines fish protein, gelatin, and seaweed into a light but nourishing cold dish. Keeps you satisfied without heaviness and works well as a chilled savory starter. The clear gel texture gives it a refined and refreshing finish.
Soak wakame (2 g) in warm water (50 g) for 10-15 minutes, then rinse and slice it finely. Warm rich fish broth (200 g), dissolve gelatin (5 g) in a small part of it, then add cod (30 g), perch (30 g), salmon (50 g), wakame (2 g), and salt (2 g).
Bring the mixture to a boil and cook for 3-5 minutes until the salmon is fully done. Remove from the heat, let it stand for 10 minutes, stir in the dissolved gelatin, pour into molds, and chill for 2-3 hours.
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