Jellied mackerel
6 servings
60 minutes
The recipe is taken from the book "Holiday salads and appetizers.
1
Cover the head, skin, and bones with a mixture of water and wine, cover the pot with a lid, and simmer on low heat for 1.5–2 hours.
- Water: 1 glass
- White wine: 2 glasss
2
At the end of cooking, salt to taste, add bay leaf and pepper.
- Salt: to taste
- Bay leaf: to taste
- Black peppercorns: to taste
3
Cool the broth and strain it.
4
Clean the mackerel, gut it without cutting the belly, place it in a saucepan, pour broth just enough to barely cover the fish, bring to a boil, and simmer on low heat for 15 minutes.
- Mackerel: 1 kg
- Fish trimmings: 1 kg
- Water: 1 glass
5
Cool the cooked fish in the broth, remove it, cut into portions, remove the bones, and place the flesh in a deep dish, garnishing with capers and herbs.
- Capers: to taste
- Green: to taste
6
Put the broth on low heat and simmer until it reduces by half.
7
Cool, strain, pour over the fish.
8
Keep in the refrigerator until the jelly sets.