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

  1. 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.
  2. Pour gelatin with 150 ml of cold water, wait 15-25 minutes.
  3. 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”.
  4. 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.
  5. Pour hot broth into the jelly mixture, make the mass homogeneous.
  6. We spread the fish mass into a mold, add carrot segments.
  7. Add chopped garlic.
  8. Shred the olives and put them on the fish.
  9. Pour the broth into a mold, adjust its amount at your discretion, cool for 2-3 hours
  10. Serve ready-made jellied fish (with chili and olives) with hot sauce, horseradish, or mustard.

Enjoy your meal!

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