Seafood aspic recipe
Low calorie starter
Recipe for 4 servings (60 Kcal / serving)
Preparation time
30 minutes – Let it cool for 4 hours in the fridge
Ingredients
For the stock
- 25 cl of stock
- 1 cuttlefish fillet
- 1 carrot (favor seasonal fruits and vegetables)
- 1 leek
- 1 shallot
- Thyme, bay leaves
- Salt, peper
For the filling
- 3 gelatin sheets
- 5 cl of white wine
- 200 g of cooked sea food (sea food cocktail)
- 1 packet of dehydrated jelly
- 200 g of tomatoes (2 tomatoes -1 tomato cut in slices and 1 tomato cut in quarters)
- 1 hard boiled egg cut in slices
- Some lettuce leaves to decorate
- 4 slices of lemon
Prepare the stock
Cook all the ingredients for 30 min
Strain the stock with a chinois
Instantly add the white wine into the stock
Melt the gelatine into the preparation
Make the aspics by nicely displaying the egg slices, tomatoes and the sea food
Prepare the jelly and pour a small quantity in the bottom of each ramekin and let it set in the refrigerator
Display neatly all the ingredients at the bottom of each ramekin and cover with the leftover jelly
Put it back in the refrigerator
To remove from the ramekins, place the ramekins a few seconds in boiling water
