Fish in Aspic with Gelatin
Description
Suitable both for holidays and everyday meals. Jellied fish with gelatin is quite easy to prepare. You will need about an hour to get everything ready, and then a few more hours for the dish to set well. For garnish, you can choose any components you like and think of; for example, I usually use peas, hard-boiled egg, and parsley. But there is no limit to your imagination—experiment and make the dish one of a kind. Good luck! Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare all the components and peel the carrots. Clean the pike of its scales; remove the head, fins, and all the innards. Rinse thoroughly.
- 2
Step 2
Place the pike in a large pot and cover with cold water (about 1.5 L). Add a bay leaf, pepper, and carrots. Season everything with salt and cook over medium heat for about 20–25 minutes.
- 3
Step 3
Select the fish and let it cool. Cut it into small pieces; remove the belly and bones.
- 4
Step 4
Strain the fish stock. For each liter, add 2 tablespoons of gelatin, heat, and stir. Let it swell, then strain again.
- 5
Step 5
Place the fish in a deep dish, add the garnish components, and pour in the broth. Put it in a cold place and let it set completely.