Jellied Fish
Description
The appetizer is quick and simple to prepare. Recipe for jellied fish. This dish is best made from fresh, large fish, preferably from the sturgeon family or from pike perch. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. First, gut the fish, remove the gills, clean off the scales, and rinse it. With a sharp knife, cut off the tail and head, then separate the fillets from the backbone.
- 2
Step 2
2. Place everything in a pot except the fillet and cover with water (one liter); bring to a boil. Peel the onion and carrot and add them to the broth. Add spices and salt. Reduce the heat to low and simmer for about forty minutes.
- 3
Step 3
3. Cut the remaining fillet into pieces. Remove everything that was simmering in the already prepared broth, and set aside the carrots for garnish. Add the cut fillet pieces to the broth and simmer for about ten minutes until cooked through.
- 4
Step 4
4. Remove the fillet from the broth and strain the broth through several layers of cheesecloth. Clarify the broth using egg. Soak the gelatin in cold water, then add it to the warm broth, stirring until fully dissolved.
- 5
Step 5
5. Pour a little broth into the molds, let it set, and garnish with boiled carrots cut into decorative shapes. Pour broth over again. Place the fillet pieces. Let set.
- 6
Step 6
6. Keep the molds in the refrigerator for several hours. Then transfer the jelly from the molds onto a serving plate. Garnish with herbs and lemon.