Jellied sea bass
6 servings
70 minutes
Sea bass aspic is an exquisite dish of Vietnamese cuisine that combines the tenderness of sea fish with the richness of aromatic broth. This recipe traces back to the traditions of Vietnam's coastal regions, where fish has always been an important part of gastronomy. The sea bass, infused with spices and vegetables, acquires a rich flavor, while the transparent jelly made from aromatic broth adds elegance to the dish. Lemon freshness and crunchy carrots complement the composition, creating a harmony of textures. This dish is perfect for festive tables and ceremonial events, and its chilled structure makes it especially refreshing on hot days. Sea bass aspic is a gastronomic masterpiece embodying the art of cooking and the subtlety of flavor nuances.
1
Clean the fish, fillet it, and cut it into pieces.
- Sea perch (redfish): 1 kg
2
Pour 2 liters of cold water over the bones, heads, and fins, add spices, and boil for 30 minutes.
- Bay leaf: 1 piece
- Black peppercorns: 4 pieces
3
Soak the gelatin.
- Gelatin: 30 g
4
Clean the onion and roots, add to the broth, and boil for 15 minutes.
- Onion: 1 head
- Parsley root: 1 piece
- Carrot: 1 piece
5
Add the fish pieces and boil for another 15 minutes.
- Sea perch (redfish): 1 kg
6
Remove pieces of fish with a slotted spoon and place them in a dish.
7
Strain the broth, add the squeezed gelatin and vinegar.
- Gelatin: 30 g
- 3% vinegar: 2 tablespoons
8
Heat until the gelatin dissolves.
9
Decorate the fish with lemon, carrot, and parsley, pour broth over it, and place it in the refrigerator.
- Lemon: 0.5 piece
- Carrot: 1 piece
- Parsley: 1 bunch
- Salt: to taste