Fish Head Aspic
Description
The appetizer is quick and easy to prepare. 1. First, thaw the fish heads if they were frozen. 2. Then cut off the gills. 3. And rinse the heads under running water. 4. Pour water into a pot and bring to a boil. 5. Add the fish heads, bay leaves, and pepper. Salt to taste. 6. Let everything boil together for about three minutes, then reduce the heat to the lowest setting. And simmer for an hour and a half. 7. When the broth is ready, the flesh will start to come off the bones. So check the pot from time to time. 8. Set the finished broth aside. Remove the fish with a slotted spoon. 9. Separate the flesh from the bones and discard the bones. 10. Add peeled onion and carrot to the broth. Bring to a simmer. 11. When the vegetables are cooked, add pre-soaked gelatin to the broth. Stir. 12. If you want vegetables in your aspic, cut them into small pieces and add them to the fish flesh. I use only carrot. 13. Place the flesh with vegetables into aspic molds. Pour the broth over them. 14. Refrigerate until completely set, at least 4 hours. Before serving, garnish with fresh herbs. May be served warm or chilled.