Fish aspic without gelatin
Description
The recipe won't take much time. Any red fish will do—trout or salmon, it doesn't matter. Choose your favorite. Take two kilograms of red fish so the broth turns out richer. You don't have to use all two kg as filling for the aspic. Boiled red fish works great for other appetizers too. Or for a salad. Let's start cooking. 1. Clean the red fish and wash it. Cut off the head and tail. 2. First we'll boil the tails and heads. Cover them with water and put them on the heat. 3. Cut the remaining red fish into pieces and remove the bones. 4. As soon as the water boils, take out the head and tail. Salt and pepper the broth. Add parsley and celery roots, a bay leaf, and pieces of red fish. 5. Cook the broth for another half hour. Fifteen to twenty minutes before it's done, add the carrot to the broth. 6. While the broth is cooking, hard-boil the eggs. Cool them under cold water. 7. Peel the eggs and cut them into pieces that best suit the layout of your aspic. 8. Remove the red fish from the cooked broth. We won't need the parsley and celery roots or the bay leaf anymore—discard them. 9. Prepare molds or one large mold for the aspic. 10. Arrange the sliced eggs, red fish, carrot, and fresh herbs in the mold. 11. Pour the broth over everything. 12. Fish aspic without gelatin sets more slowly—at least three hours. But it's better to leave it overnight. Your fish aspic without gelatin is ready! Tasty and simple. The appetizer is ready. Serve right away.