Ham with Parsley

Main Dishes | Russian cuisine

⏳ Time

40 minutes + 2 hours

🥕 Ingredients

🍽️ Servings

Description

Ham with parsley

Ingredients

Champignons - 14.1 oz
Spanish onions - 1 head
Salted Butter - 0.9 oz
Olive Oil - to taste
Water - 25 fl oz
Egg white - 2 pieces
Gelatin - 5 pieces
Salt - to taste
Shallot - 1 head
Olive Oil - 1 fl oz
Cooked Ham - 14.1 oz
Parsley - 0.7 oz
Capers - 0.4 oz
Tarragon - 1 tablespoon
Gherkins - 0.4 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare a mushroom broth. Clean the mushrooms and onion. Sauté the finely chopped onion in a mixture of butter and olive oil over very low heat for 3–4 minutes. Add half of the sliced mushrooms and sauté for another 5 minutes. Add water and cook for about 30 minutes. Strain, lightly season with salt, and allow to cool. Pour the nearly cooled broth into a pot. Clarify the broth: chop the remaining mushrooms, mix them in a bowl with the egg whites, and add this mixture to the broth. Bring to a boil, then simmer on very low heat for 10 minutes. Carefully strain the resulting liquid through a sieve lined with a clean cloth. Soak the gelatin in cold water to soften it. Measure out 250 ml of hot broth and stir in the well-drained gelatin. Season with salt or pepper to taste, if necessary. Set aside.

Step 2

Peel and finely chop the shallots. Sauté them in a pot with olive oil over low heat for 3–4 minutes, stirring continuously, without browning. Drain the oil and set the shallots aside for a while. Cut the ham into small cubes, finely chop the herbs, and then dice the gherkins. In a bowl, gently mix the shallots, ham, herbs, capers, and gherkins. Spoon the mixture into molds. Top with the almost cooled mushroom jelly. Place the molds in the refrigerator for 2 hours to allow the jelly to set.