Jellied fish
by Editorial Staff
An interesting, appetizing, and very aromatic version of aspic fish, which will serve as an excellent alternative to jellied meat. This dish has a spicy and original taste, thanks to the addition of garlic, chili, and olives to the recipe.
Ingredients
- White fish – 600 g
- Chili pepper – 1 pc.
- Olives – 100 g
- Garlic – 2 cloves
- Onions – 1 pc.
- Carrots – 1 pc.
- Carnation – 3 pcs.
- Allspice – 3 pcs.
- Salt – 1 teaspoon
- Gelatin – 20 g
- Water – 0.8-1 l
Directions
- Cooking fish broth: pour water (700-800 ml) into a deep saucepan, add carrot segments, onions, spices, a clove of garlic, and salt. We introduce white fish.
- Pour gelatin with 150 ml of cold water, wait 15-25 minutes.
- We cook the mass for 38-45 minutes, putting the boiling mixture over low heat. This way we can be sure that the broth will not become “cloudy”.
- After the fish has cooled down, we divide it into fillet pieces, trying to extract all the bones from the meat. If we are preparing a mass of pilings or catfish, before manufacturing we cut it into portioned segments, put it in a bowl in large pieces.
- Pour hot broth into the jelly mixture, make the mass homogeneous.
- We spread the fish mass into a mold, add carrot segments.
- Add chopped garlic.
- Shred the olives and put them on the fish.
- Pour the broth into a mold, adjust its amount at your discretion, cool for 2-3 hours
- Serve ready-made jellied fish (with chili and olives) with hot sauce, horseradish, or mustard.
Enjoy your meal!
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