For the jellied one, the main indicator of the chef's skill is considered to be a transparent broth, then the jelly turns out to be crystal clear. In the festive version, it is better to use as many different fish as possible: the aspic of two, or better - three fish, tastes richer.
For the jellied one, the main indicator of the chef's skill is considered to be a transparent broth, then the jelly turns out to be crystal clear. In the festive version, it is better to use as many different fish as possible: the aspic of two, or better - three fish, tastes richer.
Sign up to receive email updates on new recipes.