Jellied fish with mayonnaise
6 servings
60 minutes
The recipe is taken from the book "Salads, appetizers from fish and seafood.
1
Gut the prepared fish, cut into small pieces (about 50 grams), and salt.
- 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.
- Fish: 1 kg
- Bay leaf: 1 piece
- 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.
- 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.
- 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.
- 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.
- Mayonnaise: 200 g
8
Garnish with lemon slices and greens.
- Lemon: to taste
- Fresh herbs: to taste
