Pelengas Aspic
Description
A tasty appetizer for any gathering. Aspic made from pelengas is a delicious, healthy, and attractive dish. At the same time, it is completely lean and diet-friendly. Pelengas is a fish from the mullet family, with firm, white, slightly sweet flesh and a small number of bones. It is excellent for aspic. Lemon slices not only decorate the dish but also lend a slight tanginess to the broth, which is very piquant. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making jellied pelengas.
- 2
Step 2
Clean the fish and gut it. Remove the head, fins, and the black membrane in the belly cavity. Wash thoroughly inside and out.
- 3
Step 3
Cut the pelengas into pieces.
- 4
Step 4
Place the sliced fish in a wide saucepan.
- 5
Step 5
Add the peeled onions and carrots.
- 6
Step 6
Pour water into the pot so that it just barely covers the fish. You don’t need to add much water.
- 7
Step 7
Add the bay leaf.
- 8
Step 8
Season with salt and pepper to taste. Add parsley sprigs.
- 9
Step 9
Cook pelengas over the lowest possible heat with the lid slightly ajar for 40–45 minutes. The broth should be clear.
- 10
Step 10
Soak the gelatin in cold boiled water. Let it stand for 10–15 minutes to bloom. Strain the fish stock, bring to a boil, and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
- 11
Step 11
Cut the pelengas pieces in half and remove the bones. Arrange on a plate.
- 12
Step 12
Pour in fish broth.
- 13
Step 13
Add the lemon slices and carrot. Chill until set.
- 14
Step 14
The pellenegas aspic is ready. Serve with horseradish, mustard, and sauces.