Jellied mackerel
Description
Perfect for the table and with drinks. This recipe for making aspic from mackerel is very simple and won’t require much effort from you—except that removing fish bones can be a bit difficult. But just how tasty, tender, and even refined the aspic turns out is beyond words; I strongly recommend this particular simple mackerel aspic recipe, although in principle, using the same method, you can cook fish of all kinds and varieties. Good luck.
Instructions
- 1
Step 1
1. Let’s defrost the mackerel, rinse it, and remove the head and entrails.
- 2
Step 2
2. Cut the fish into portion-sized pieces, removing the bones. Dissolve the gelatin as directed on the package.
- 3
Step 3
3. In cold water, add the fish, onion with its peel, carrot, and spices, and cook over low heat for 20 minutes. Pour the broth into a bowl, let it cool slightly, and mix it with gelatin.
- 4
Step 4
4. We take the fish out of the pot, stuff each piece with lemon, boiled carrot, or cranberries—whatever you prefer. You can also rub it with salt and spices.
- 5
Step 5
5. You can pour the broth directly into a large bowl, or divide the fish into molds, pour it in, and put it out on the balcony or in the refrigerator. The next day, take it out, turn it over — voila!