Jellied fish

Fish 623 Last Update: Jul 19, 2021 Created: Jul 19, 2021 0 0 0
Jellied fish
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 150
  • Calories: -
  • Difficulty: Hard
Print

Jellied fish is an indispensable attribute of the New Year's table in many Russian families. You need to cook it slowly, it is better to start a couple of days before the holiday. Then the dish will be truly beautiful and festive.

Ingredients

Directions

  1. Scale the fish, cut the belly and gut. Remove the gills and dorsal fin and cut off the head. Take out the ridge and rib bones. Remove the remaining bones with tweezers.
  2. Place fins, bones and head in a saucepan and pour 1.5 L of water. Peel the onions and carrots and add to the saucepan. Put on fire, bring to a boil. Remove foam, add peppercorns and bay leaf. Reduce heat and cook broth without a lid for 1 hour. At this time, pour gelatin with 1 glass of cold water and leave while broth cooks.
  3. When the broth is ready, strain it through a sieve and 4 layers of cheesecloth. Add the swollen gelatin. Stir well and strain again. You now have a lanspeak. Add 1 tsp to the lanspeak. salt and stir. Cool the lanspeak to room temperature.
  4. Line a dish or large plate with plastic wrap. Place the fillets on it, skin side down. Season with salt and pepper, cover with plastic wrap. Put in the oven, preheated to 100 ° C, and cook for 1 hour. Cool the fish and refrigerate for 5 hours, or better overnight.
  5. Pour the lanspeak into a jellied dish with a layer of 5 mm. Refrigerate until solidified. Cut the fish fillets into neat small pieces. Place the fish on a frozen layer of jelly.
  6. Fix the fish in this position by watering with three ladles of lanspeck. Put it in the refrigerator.
  7. Cut the lemons into thin half rings. Cut the hearts out of the bell peppers using a mold or cut into rhombuses. Use slices of pickled cucumbers as coasters for boiled egg halves. Dip each piece of decoration first in the lanspeak, and then put it on a dish. Pour the remaining lanspeak into the aspic and refrigerate. Put the caviar on the eggs, garnish with slides of jelly.
  8. Pour a glass of lanspeek into a bowl and refrigerate. Chop the jelly into small cubes for garnish.

Jellied fish



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 150
  • Calories: -
  • Difficulty: Hard

Jellied fish is an indispensable attribute of the New Year's table in many Russian families. You need to cook it slowly, it is better to start a couple of days before the holiday. Then the dish will be truly beautiful and festive.

Ingredients

Directions

  1. Scale the fish, cut the belly and gut. Remove the gills and dorsal fin and cut off the head. Take out the ridge and rib bones. Remove the remaining bones with tweezers.
  2. Place fins, bones and head in a saucepan and pour 1.5 L of water. Peel the onions and carrots and add to the saucepan. Put on fire, bring to a boil. Remove foam, add peppercorns and bay leaf. Reduce heat and cook broth without a lid for 1 hour. At this time, pour gelatin with 1 glass of cold water and leave while broth cooks.
  3. When the broth is ready, strain it through a sieve and 4 layers of cheesecloth. Add the swollen gelatin. Stir well and strain again. You now have a lanspeak. Add 1 tsp to the lanspeak. salt and stir. Cool the lanspeak to room temperature.
  4. Line a dish or large plate with plastic wrap. Place the fillets on it, skin side down. Season with salt and pepper, cover with plastic wrap. Put in the oven, preheated to 100 ° C, and cook for 1 hour. Cool the fish and refrigerate for 5 hours, or better overnight.
  5. Pour the lanspeak into a jellied dish with a layer of 5 mm. Refrigerate until solidified. Cut the fish fillets into neat small pieces. Place the fish on a frozen layer of jelly.
  6. Fix the fish in this position by watering with three ladles of lanspeck. Put it in the refrigerator.
  7. Cut the lemons into thin half rings. Cut the hearts out of the bell peppers using a mold or cut into rhombuses. Use slices of pickled cucumbers as coasters for boiled egg halves. Dip each piece of decoration first in the lanspeak, and then put it on a dish. Pour the remaining lanspeak into the aspic and refrigerate. Put the caviar on the eggs, garnish with slides of jelly.
  8. Pour a glass of lanspeek into a bowl and refrigerate. Chop the jelly into small cubes for garnish.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.