Mackerel in Aspic
Description
The appetizer is quick and easy to prepare. Making jellied mackerel is not difficult. The main thing is that the fish must be fresh. My fish broth didn’t even smell like fish—it looked and tasted like chicken broth. The poached mackerel fillet is firm, tender, and juicy. The dish is healthy and very tasty. Serve the jellied dish with horseradish, mustard, and ketchup.
Instructions
- 1
Step 1
Place the peeled onion and carrot in a saucepan.
- 2
Step 2
Add the pre-washed parsley.
- 3
Step 3
Pour water over the onion, carrot, and parsley. Place the pot on the stove and cook the vegetables with the parsley for 15 minutes.
- 4
Step 4
I had a large mackerel, weighing about a kilogram.
- 5
Step 5
Cut off the fish's head, remove the fins, and gut it. Wash it and remove the black membrane inside.
- 6
Step 6
Cut the fish in half lengthwise. Remove the backbone and bones. You should end up with mackerel fillets.
- 7
Step 7
Place the mackerel fillets in a saucepan with the carrots, onion, and parsley.
- 8
Step 8
Season with salt and pepper, add a bay leaf.
- 9
Step 9
Bring the fish to a boil, skim off the foam, and simmer over the lowest possible heat for 20–25 minutes.
- 10
Step 10
Remove the mackerel from the pot, then strain the broth. It should be clear, fragrant, and flavorful. Add lemon juice to taste. Add instant gelatin to the hot broth and stir. If you are using regular gelatin, soak it in a small amount of cold water and let it swell for 15 minutes. Then add it to the hot broth and stir until the gelatin is fully dissolved.
- 11
Step 11
Separate the boiled mackerel into small pieces. Place on plates.
- 12
Step 12
Pour broth with gelatin over the fish.
- 13
Step 13
Garnish the aspic to taste.
- 14
Step 14
Place in the refrigerator until fully set. Enjoy!