Jellied Fish
by Editorial Staff
A very popular holiday dish is fish aspic. The recipe for jellied fish is not as complicated as it might seem at first glance. However, in order for the jellied fish to be successful and tasty, first of all, bones should be carefully removed from the fish. Jellied fish should also be beautiful – you need to approach the process of decorating the dish creatively and with soul.
Cook: 1 hour 30 minutes
Servings: 8
Ingredients
- Fish – 1 kg
- Water – 1 l
- Bulb onions – 1 pc.
- Parsley root – 1 pc.
- Celery root (optional) – 1 pc.
- Carrots – 1 pc.
- Green peas – 100 g
- Parsley – 10 g
- Salt – 0.5-1 tbsp
- Black peppercorns – 10 pcs.
- Bay leaf – 1-2 pcs.
- Gelatin – 40-50 g
How to make fish jellied:
Directions
- Fresh fish (pike perch, carp, pike, etc.) clean, gut, wash, separate the heads and tails, cut into pieces, remove
- Dip the heads and tails into cold water, put on fire, bring to a boil, remove the foam, add onions, roots, salt, pepper, bay leaf and cook for 15-20 minutes, periodically removing the foam.
- Remove the heads and tails from the broth, immerse pieces of peeled fish in it, cook until tender over low heat.
- Carefully remove the pieces of fish from the broth with a slotted spoon, put them on a dish or in molds. Decorate the dish with boiled carrots, chopped with asterisks, green peas, parsley.
Strain the broth through 2-3 layers of gauze. - Soak gelatin in warm water (for 40 g of gelatin you need 150-200 ml of water).
- Add swollen gelatin soaked in warm water to the strained broth, bring to a boil, but do not boil (heat to dissolve the gelatin).
- Pour the broth over the fish, put in a cold place.
- Serve horseradish with the jellied fish. You can use a slice of lemon to decorate fish jellies, but only after the jelly has solidified, otherwise the fish jellies will taste bitter.
Enjoy your meal!
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