Jellied Fish for the New Year of the Rat
Description
A tasty appetizer for any gathering. Jellied fish is easy to make. And you can use more than just mackerel — pink salmon, salmon, pike-perch, sturgeon, carp, and silver carp all work well. Even tasty fish with lots of bones is not a good choice for this dish. I like mackerel not only because it’s inexpensive, but mainly because it makes a wonderful, clear broth. You don’t need to clarify it, unlike, for example, broth made from pike-perch. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients for making jellied fish.
- 2
Step 2
Peel and wash the carrots and onions. Place them in a pot.
- 3
Step 3
Add the parsley, pour in water, and place on the stove. Cook for 20 minutes.
- 4
Step 4
Thaw the mackerel, remove the head, tail, entrails, and fins. Wash thoroughly inside and out.
- 5
Step 5
Cut the fish lengthwise into two pieces.
- 6
Step 6
Place in the pot with the vegetables and parsley. Salt to taste. One teaspoon was enough for me.
- 7
Step 7
Add the bay leaf. Simmer the mackerel over the lowest heat for 25 minutes.
- 8
Step 8
Remove the boiled fish from the pot, and strain the broth.
- 9
Step 9
Pour the gelatin with a small amount of cold water and let it bloom for 15 minutes. Then add it to the hot fish broth and stir until the gelatin is completely dissolved.
- 10
Step 10
Debone the fish, removing the bones, and arrange it in a suitable dish for aspic.
- 11
Step 11
Pour in fish broth with gelatin.
- 12
Step 12
Garnish the aspic with carrots and refrigerate until fully set.
- 13
Step 13
Jellied fish is ready. Make a mouse or rat from a boiled egg, and your dish will match the Year of the Rat.