Jellied fish recipe - cooking secrets

Kitchen appliances and utensils: cutting board, knife, pan, bowl, sieve, ladle, microwave, herring.

Ingredients

To prepare aspic from fish, you can take any freshwater fish, but zander, pike, and pink salmon will be the best option. This choice is due to the fact that in these types of fish there is a lot of sticky substance, i.e., natural gelatin.

Step cooking

1. Fish should be cleaned: remove scales and fins. But do not throw them away! Then take out the insides and scrape well inside. After that, cut off the head and remove the gills.
2. Take a small piece of gauze, fold it in half. We put the scales, fins and the washed head of the fish in the center of the gauze, and tie the gauze in a bag. All of this will go to the broth. Thus, the broth we have will be more saturated, and it will have more gluten. Gutted fish thoroughly wash under running water. Then we cut the fish into portions. Pour one tablespoon of gelatin into a small bowl, pour 0.5 cup of water and mix. It should swell while the broth is boiling.
   
3. Pour 600 g of water into a saucepan, put on fire and bring to a boil. After boiling add 0.5 tsp. salt, so that the broth is clear. We send gauze with fish giblets to the saucepan and wait until the broth boils. After boiling the broth, remove all the foam and let it boil for 10 minutes.
   
4. After this time, add one onion, 0.5 large carrots, 8-10 peas of black pepper, 1-2 peas of allspice, 1-2 pcs. To the broth. bay leaf.
   
5. Remove the foam again and cook the broth for another 20 minutes. In total, the broth should be boiled for 25-30 minutes. Only after that, carefully, so as not to break up, add fish pieces to the broth. Remove the foam again and cook for another 7 minutes.
   
6. Then carefully remove the pieces of fish, and boil the broth for another 15-20 minutes. While the broth is cooked, you can do fish. Remove the skin from the fish, take out the ridge, strip the bones and divide on the fillet. Put the fillet pieces on a herring. From boiled carrots, cut flowers in the form of daisies, cut them in half and spread them around the fish. Boil one egg, peel it, cut it into rings and lay it out randomly around the fish. Wash lemon, pour boiling water and cut into half rings. We also lay them out around the fish and between the pieces of fish, putting them slightly tilted. To be picturesque, you can sprinkle fish with canned corn grains and cranberry berries.
   
7. We take out the vegetables from the cooked broth and cool. We put gelatin in the microwave for 30 seconds so that it melts. Pour it into the cooled broth and mix well with the ladle. We got a golden onion, a beautiful broth. We take the herring, on which we have already laid out and decorated the fish, and carefully pour the broth through a sieve with a ladle.In no case should you interfere with the broth much so that it does not lose transparency.
   
8. We wash and dry the parsley branches, and lay out individual leaves on top of the aspic for decoration.
   

Video recipe

This video demonstrates the phased preparation of aspic from fish in dynamics.

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