Jellied Fish without Gelatin
by Editorial Staff
All the secrets of cooking delicious fish aspic for the festive table. This jellied jelly recipe will be your favorite. Be sure to try!
Servings: 6
Ingredients
- Carp – 1 kg
- Trout – 300 g
- Pike perch (ridge) – 300 g
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Celery root – 150 g
- Garlic – 2 heads
- Greens (stems) of parsley, dill – 50 g
- Freshly ground pepper (pepper mix) – to taste
- Salt to taste
- Boiled egg (to decorate aspic) – 1 pc.
Directions
- Place the fish pieces in a pot of cold water. Boil.
- After boiling water, remove the foam (noise).
- Add whole peeled vegetables – carrots, onions, celery root, peeled garlic cloves, and stalks of fresh herbs. Cook fish broth for 3 hours on very low heat.
- After 3 hours, strain the broth through a sieve.
- Put a saucepan with broth over high heat. Add salt and pepper to taste. Bring broth to a boil and remove from heat.
- Separate the fish fillets from the bones. Put pieces of boiled fish in deep bowls, add slices of boiled egg. Pour the broth and put the fish jellied in the refrigerator for about 6 hours.
Enjoy your meal!
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