Jellied Pollock
Description
A delicious appetizer for any gathering. Jellied pollock turns out tender and tasty. This wonderful appetizer is affordable for everyone thanks to its low cost. Believe me, this dish will be a hit not only on weekdays but also at a festive table. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients for making jellied pollock.
- 2
Step 2
Clean the pollock, trim the fins, remove the black membrane from the belly cavity, and cut into pieces.
- 3
Step 3
Place the peeled onion and carrots in a pot, as well as the parsley.
- 4
Step 4
Pour in water and boil the vegetables for 20 minutes.
- 5
Step 5
Then place the diced pollock in the pot.
- 6
Step 6
Add bay leaf, salt, and pepper to taste.
- 7
Step 7
Simmer the pollock for 15–20 minutes over the lowest possible heat with the lid slightly ajar so the broth gently bubbles.
- 8
Step 8
Then remove the boiled pollock from the pot.
- 9
Step 9
Strain the fish stock.
- 10
Step 10
Soak the gelatin in a few spoonfuls of cold water and let it swell for 10 minutes. Then add it to the hot fish broth. Stir until the gelatin is completely dissolved.
- 11
Step 11
Separate the boiled pollock, removing the bones and skin. Place the fish flesh in a mold.
- 12
Step 12
Pour in fish broth and garnish with carrots and herbs.
- 13
Step 13
Place the aspic in the refrigerator until fully set. Serve with horseradish and mustard.