Jellied Fish (Portioned)
by Editorial Staff
A quick and easy way to prepare jellied fish that will decorate any meal. Delicate fillet of white fish with bright carrots creates an excellent duet, and spices make the dish more savory and aromatic. Jellied fish is also well suited for diet food.
Ingredients
- Fish (white or any other) – 500 g
- Carrots – 1 pc.
- Bulb onions – 1/2 pc.
- Gelatin – 15 g
- Salt – 1 teaspoon
- Ground black pepper – 1/4 teaspoon
- Bay leaf – 2 pcs.
- Allspice – 2 pcs.
- Water – 1 l
Directions
- Pour purified water into a deep saucepan, add pieces of orange fruit, salt, onion, and spices. We are waiting for the mass to boil.
- We spread the prepared white fish in a saucepan, cook the dish for 18-25 minutes (depending on the type and amount of fish).
- Pour 5 tablespoon into a bowl with gelatin. water, leave the mass for 15 minutes.
- We put the finished fish product on a plate, wait for it to cool.
- We carefully extract all the bones from the white fish.
- We spread the fillet pieces into silicone molds.
- Pour hot fish or vegetable broth (500 ml) into a bowl with the gelatin, mix the mass thoroughly.
- Cover the pieces of fish with a gelatin blank, cool the aspic for 4-6 hours.
- We extract the finished fish product from the molds, decorate it at our discretion, serve it with French mustard, horseradish, or white sauce. We store the portioned jellied in the refrigerator, putting the molds in a food box and closing with a lid
Enjoy your meal!
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