Jellied Fish
Description
Perfect with the table and with drinks. For making jellied fish, it is best to use fish with few bones: pike-perch, sturgeon, burbot, pike, etc. Jellied fish can be prepared either in one large dish or in individual portions. Jellied fish goes well with horseradish, mayonnaise, salted cucumbers, tomatoes, red cabbage salad, and bell pepper. Preparation: Soak the gelatin in 150 ml of cold boiled water and let it swell for 1 hour. Clean the fish, gut it, and rinse thoroughly. Cut into pieces. Place the fish in a pot and cover with 1 liter of water. Add coarsely chopped carrot and onion, bay leaf, cloves, allspice, and salt. Bring to a boil and simmer for half an hour. Remove the fish and strain the broth through cheesecloth. Dissolve the gelatin in the hot fish broth. Separate the fish from the bones. Pour a small amount of jelly into a mold and let it set in the refrigerator. This will take about 20 minutes. Decorate the set jelly on top with pieces of egg, herbs, cranberries, green peas, and lemon slices. Pour in broth so that it covers all the ingredients, and place in the refrigerator again for 20 minutes. Then place the fish fillets on the jelly. Pour in broth and refrigerate for 3–4 hours, preferably overnight. Turn the finished jellied fish out onto a serving dish, cut into portions (if you made it in one large dish), and serve. Serve with herbs and sauce.