Jellied fish with mayonnaise

6 servings

60 minutes

The recipe is taken from the book "Salads, appetizers from fish and seafood.

Energy value per serving

• Calories: 355.8
• Proteins: 32.4g
• Fats: 23.6g
• Carbohydrates: 3.6g

Ingredients

• Fish: 1 kg
• Onion: 1 head
• Bay leaf: 1 pc
• Black allspice: 5 pc
• Mayonnaise: 200 g
• Gelatin: 2 tsp
• Carrot: to taste
• Parsley: to taste
• Celery: 0.5 pc
• Salt: to taste
• Lemon: to taste
• Green: to taste

Cooking steps

1. Gut the prepared fish, cut into small pieces (about 50 grams), and salt.

   Required ingredients:

   • Fish: 1 kg
   • Salt:  to taste

2. Place the heads and fins in a pot, cover with cold water, bring to a boil, skim off the foam, add salt, roots, and spices.

   Required ingredients:

   • Fish: 1 kg
   • Bay leaf: 1 piece
   • Black allspice: 5 piece
   • Celery: 0.5 piece
   • Salt:  to taste

3. Boil for at least 1-1.5 hours to evaporate the liquid by half.

   Required ingredients:

   • Fish: 1 kg

4. Place the prepared fish pieces in a saucepan, pour in strained broth (up to half the volume of the fish), and boil covered.

   Required ingredients:

   • Fish: 1 kg

5. After about 15 minutes, carefully transfer the cooked fish to a plate.

6. Add the gelatin soaked in warm water to the broth and bring to a boil.

   Required ingredients:

   • Gelatin: 2 teaspoons

7. Cool to room temperature, add mayonnaise, whip until foam appears on the surface, then pour this sauce over the fish and refrigerate.

   Required ingredients:

   • Mayonnaise: 200 g

8. Garnish with lemon slices and greens.

   Required ingredients:

   • Lemon:  to taste
   • Green:  to taste