Jellied Fish
by Editorial Staff
Jellied fish – decoration of your festive table.
Cook: 7 hour
Servings: 8
Ingredients
- Fish – 1 kg
- Water – 1 l
- Onions – 1-2 pcs.
- Carrots – 1-2 pcs.
- Bay leaf – 1-2 pcs.
- Gelatin – 15 g
- Greens – 1 bunch
- Salt – 1-1.5 teaspoon
How to make fish jellied:
Directions
- Wash the carrots, add water. Boil carrots until tender (30 minutes).
- Peel and chop the onion.
- Wash the fish, peel, and cook, pouring cold water. Add one onion, salt the broth, and season with bay leaf. Cook the fish for 20-25 minutes.
- Dissolve gelatin in cold water (50 ml).
- Remove the finished fish from the broth; cool, clear of bones. Slice.
- Put the pieces of fish in the aspic tins.
- Boiled carrots and, if desired, peel the onion, cut into rings or half rings.
- Rinse greens in cold water and chop.
- Put the vegetables on top of the fish. Sprinkle with herbs (keep in mind that the dish will need to be turned over and its bottom layer will be on the top).
- Add gelatin to warm fish broth, stirring constantly.
- Bring to a boil and pour into molds. Cool down. Put the dish in the refrigerator. It will be possible to serve fish aspic to the table in 5-6 hours.
- Before serving fish jellied to the table, lower the bottom of each mold in hot water. Place the aspic on a serving plate.
Enjoy your meal!
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