Jellied Fish
by Editorial Staff
A popular appetizer on the festive table is fish aspic.
Cook: 12 hours 30 minutes
Servings: 8
Ingredients
- Fish (pike perch, hake, pollock, trout) – 800 g
- Bay leaf – 1 pc.
- Black peppercorns – 5 pcs.
- Gelatin – 20-30 g
- Water – 500 ml
- Carrots – 1-2 pcs.
- Boiled eggs – 1 pc.
- Parsley – 2-3 sprigs
- Lemon optional – 0.25 pcs.
How to cook jellied fish:
Directions
- Carrots are washed, filled with water, and boiled (20 minutes).
- The fish is cut into skinless fillets.
- The prepared fillet is cut into portions.
- Peel and cut the onion into rings.
- Put fish, onions, and spices in a saucepan. Pour in water. The fish is boiled with the addition of bay leaves, boiled with the addition of bay leaves, salt, and pepper until tender. For this, the water is brought to a boil, the broth is salted. Reduce heat to low and cook fish for 15 minutes. The finished fish is kept in the broth for no more than 30-40 minutes, the pieces of the finished fish should keep their shape. Sometimes the fish is allowed. In order to simmer the fish, pieces of fish are placed in one row in a deep baking sheet or saucepan with the addition of 150 ml of water per 0.5 kg of fish. Portion fish is allowed in for 15-20 minutes.
- Pour gelatin with water, leave for 30-40 minutes (leave instant gelatin for 10 minutes).
- To prepare jelly, strain the fish broth, cool to room temperature, add gelatin to it (about 1 tablespoon per 0.5 liters of broth, usually the amount of gelatin required is indicated on the package, the amount of gelatin also depends on the type of fish) and heat, stirring, until the gelatin dissolves (do not boil), then strain. Cool down.
- Peel and chop the carrots.
- Peel and cut the egg into circles.
- In a suitable deep dish (for example, in enamel jellied trays), lay the boiled fish pieces skin side up at some distance from one another.
- Put a slice of boiled carrot (a boiled egg circle, a sprig of parsley) on each piece of fish. Fasten the decoration by pouring a small layer of chilled jelly cooked in fish broth and let it harden.
- Then pour the remaining jelly so that the layer above the products is at least 0.5-1 cm.
(If aspic is prepared in tins, then first pour a little jelly, let it harden, then lay out the decoration, pour in the jelly, then put the fish and pour the jelly again.) Place the jellied fish in the refrigerator until it solidifies completely (preferably overnight). - Decorate aspic fish with lemon slices (optional). Serve the jellied fish with horseradish.
Enjoy your meal!
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