Fish jelly
4 servings
30 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Thoroughly wash the skin, bones, and scales of the fish, cover with cold water, bring to a boil, and simmer with roots for 1.5–2 hours.
- Fish bones: 250 g
- Fish trimmings: 250 g
- Root vegetables (soup roots): to taste
2
Remove the fat and strain.
3
Soak the gelatin in cold water or broth (1 part gelatin, 8 parts liquid) beforehand.
- Gelatin: to taste
4
To prepare 1 liter of clear jelly, take 40 grams of gelatin, pour it into 300 ml of cold liquid, mix, and let it swell for 30-50 minutes.
- Gelatin: to taste
5
In 700 ml of hot strained fat-free broth, add the swollen gelatin, stir until completely dissolved, and strain.
6
If the jelly is cloudy, it needs to be clarified by stretching.
7
Preparing the clarification: for 1 liter of broth, take 3 egg whites, mix with five times the amount of cold broth, and add grated carrot.
8
Introduce the suspension into the chilled gelatin broth, quickly bring to a boil, then maintain a slow boil for about 30 minutes.
9
The broth will clarify, and the proteins will settle at the bottom of the pot.
10
Strain the prepared transparent jelly and use it to make aspic dishes.
