Boil tomato stock with spices and herbs, let cool, pour over fillets and marinate for about 1 day.
Caramelize sugar, deglaze with lemon vinegar and add water and wine. Cook vegetables in it until firm to the bite, let cool.
Add dill and soaked gelatine and season to taste.
Remove fillets from marinade, wipe, cut into thin slices, cover with vegetable jelly and chill for about 5 hours.
Related Recipes:
Braised Goose Breast in Caramelized Orange Bordeaux SauceBoil water and add half of the salt, sugar, vinegar, onion and bay leaves. Put the goose breast in it and...
Formaggini Sott’olio – Cheese in Olive OilFormaggini: small fresh cheeses made from goat’s milk or possibly milk. Place the formaggini in a glass...
Sweetbread Ragout with Crayfish1. the day before, soak the sweetbreads for at least 20 minutes, renewing the water several times. several...
Fillet of Veal with Wasabi CreamPasta dishes are always a good idea! For the broth, boil water with the vegetables, parsley stems and...
Pasta with Vegetable Tomato SauceFor the pasta with vegetable-tomato sauce, first chop the onion, garlic, carrots and zucchini for the sauce...
Filets De Soles Cardinal – Fillet of Sole with CrayfishFillet sole and use the bones for a stock. Make crab, break out 8 nice noses and clean. Pound the remaining...
Bellini CakeFor the Bellini cake, preheat the oven to 160 °C (top and bottom heat). Coat the springform pan with...
Chicken Wings with Fried PotatoesPrepare the marinade already 1-2 hours before baking. To do this, peel, press or cut the garlic cloves and mix...
Sbiten From Tver – Tverskoj Sbitenj1 tsp. ginger, grated or ground Among the oldest beverages are “medki” made from honey, hops and...
Chops From the Back of the Deer on ChanterellesCut the venison loin into four evenly sized chops and season with salt and pepper. Heat the grape seed oil in...