Herring in Jelly Great-grandmother`s Style

Summary

Ingredients

• 500 ml water
• 1 teaspoon salt
• 3 peppercorns
• 1 bay leaf
• some soup greens, cut
• 1 onion (s), roughly diced
• 500 g fish (s) (reen herrins)
• 125 ml vinegar, barely
• a bit salt
• 1 egg white, egg shell
• 3 tablespoon water, cold
• 1 packet gelatin powder
• 5 tablespoon water, cold to stir
• some carrot (s) slices
• 1 egg (s), hard-boiled, sliced
• 1 large pickle (s), sliced

Print Recipe Pin Recipe

Instructions

1. Bring the water with salt, spices, soup greens and onion to a boil over high heat and cook for 1/4 hour over low heat. Then add the cleaned herrings, bring to the boil and let simmer over low heat for 10-15 minutes. Remove the fish from the broth, remove the bones and chill.
2. Pour the broth through a sieve, measure 3/8 l of it (add water if necessary!) And season with vinegar and salt.
3. If the broth is very cloudy, clarify as follows: Degrease the cooled broth. Beat the egg white, the crushed eggshell and the water with a fork, add to the broth and heat, beating constantly, until just before boiling. The protein coagulates and binds the cloudy components contained in the broth. Chill the broth and let stand until it is clear. Then skim it and pour it through a clean cloth.
4. Mix the gelatine with the water and let stand for 10 minutes to swell. Then bring the broth back to the boil over high heat, add the swollen gelatin and stir until it is dissolved.
5. Pour enough of the broth into a dish rinsed with cold water to cover the bottom and allow it to set. Decorate the solidified layer with carrot, egg and cucumber slices and carefully pour a few tablespoons of stock over it. Let solidify again.
6. Put the cold herring cut into pieces and the rest of the somewhat thick broth on the now firm jelly and chill. When the jelly has become hard to cut, carefully remove it from the edge of the form with a knife (if necessary, hold the form in hot water for a moment!) And turn it onto a plate.