Jellied fish
8 servings
60 minutes
The prototype of jellied fish was servants' food: the scraps from the master's table were collected and poured with a gelatinous broth. French chefs spied on this and invented modern jellied fish. For some reason, non-fish versions did not take root in Russian cuisine , but jellied fish became a classic and a must-have attribute of the festive table. We tell you how to cook jellied fish so that it is delicious.
1
Prepare the necessary ingredients.
2
Clean, gut, and wash the fish.
3
Cut into large pieces.
4
Place the bones, tail, and head without gills in a pot and cover with 2 liters of water. Put on the heat, bring to a boil, and remove the foam.
- Pike-perch (zander): 1 kg
- Gelatin: 10 g
5
Add carrots, onions, peppercorns, bay leaf and salt to taste. Boil for 20 minutes, then add pieces of pike perch to the broth and cook for 5-10 minutes, carefully remove them with a slotted spoon and arrange them beautifully in a deep dish.
- Carrot: 2 pieces
- Onion: 1 head
- Black peppercorns: to taste
- Bay leaf: 1 piece
- Salt: to taste
- Pike-perch (zander): 1 kg
6
Pour gelatin with cold water and let it sit for 10 minutes.
- Gelatin: 10 g
7
Strain the broth and add the soaked gelatin, stirring until the gelatin dissolves.
8
Garnish the pike perch pieces with lemon slices, dill sprigs, and carrot cut into star shapes.
- Lemon: to taste
- Dill: to taste
- Carrot: 2 pieces
9
Strain the broth with gelatin through a sieve and carefully pour it over the fish, trying not to disturb the composition. All pieces of fish should be completely covered with jelly.
- Pike-perch (zander): 1 kg
10
Put the jelly in the refrigerator until fully set.
