Jellied Grass Carp Heads
Description
A tasty appetizer for any gathering. This dish is very beneficial for healthy joint and cartilage function. Inexpensive to prepare and very delicious. Bighead carp heads are the main ingredient of the dish.
Instructions
- 1
Step 1
1. Cut the bighead carp heads in half (remove the gills in advance when cleaning the fish), and rinse the head pieces under running water until the water runs clear.
- 2
Step 2
2. Now let's work on the vegetables. Peel the carrots and onion, then clean the parsley and celery roots. Cut the roots into small cubes: cut the celery a bit larger, and cut the parsley and carrots a little smaller.
- 3
Step 3
3. Place the fish heads in a pot and cover with cold water; once the water boils, skim off the foam. Then reduce the heat, add the root vegetables and onion, followed by black pepper and bay leaf. Simmer for approximately thirty minutes. Then remove the onion and roots, and add the herbs.
- 4
Step 4
4. When the fish has cooled, remove the bones from it and place the flesh into the molds. Strain the broth, then add a little salt to it. Add the gelatin to the warm broth, heat it, and strain it. Pour the broth over the fish and, for example, set it aside on the balcony, then put it in the refrigerator. The dish is ready.