Jellied with two types of fish

Fish 549 Last Update: Jul 19, 2021 Created: Jul 19, 2021 0 0 0
Jellied with two types of fish
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium
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For the jellied one, the main indicator of the chef's skill is considered to be a transparent broth, then the jelly turns out to be crystal clear. In the festive version, it is better to use as many different fish as possible: the aspic of two, or better - three fish, tastes richer.

Ingredients

Directions

  1. Prepare broth. The prepared fish set (remove the eyes and gills from the heads, rinse everything under running water) put in a saucepan, pour 1.8 liters of water.
  2. Bring to a boil over medium heat and reduce heat to low. Salt, skim off the foam. Put coarsely chopped onions, celery, parsley root, carrots into the broth. Cook at low boil for 45 minutes.
  3. Put bay leaf, peppercorns in the broth and cook for another 15–20 minutes.
  4. Remove the vegetables from the broth along with the fish, cool the broth, drain from the remainder and strain through a towel or a double layer of cheesecloth.
  5. Cut the fish fillet into 5 mm cubes. Lower the fish for 30 seconds. into boiling salted water, remove and cool completely.
  6. Pour 1 liter of 200 ml of broth (the rest of the broth can be frozen or used in other dishes). Add pre-soaked gelatin to the broth, heat and cool. You can pass the broth through a sieve so that there are no lumps.
  7. Separate 200 ml of broth and mix with mayonnaise. Pour in the first layer into a large baking dish or serving tins. Put in the refrigerator to freeze the layer.
  8. Place the pieces of fish on the first layer, pour in the broth so that it covers the fish. Refrigerate until solid.
  9. Pour the remaining broth into the mold and refrigerate until it solidifies.
  10. Mix the rest of the broth with soaked gelatin, heat and cool.
  11. Before serving, quickly dip the bottom of the pan into a bowl of hot water a couple of times. Then lightly press your finger on the aspic around the edges of the mold to release the jelly from the sides. Turn the jellied dish over onto a serving platter or large platter and remove the dish. Decorate the dish with colorful boiled lentils and herbs and serve.

Jellied with two types of fish



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium

For the jellied one, the main indicator of the chef's skill is considered to be a transparent broth, then the jelly turns out to be crystal clear. In the festive version, it is better to use as many different fish as possible: the aspic of two, or better - three fish, tastes richer.

Ingredients

Directions

  1. Prepare broth. The prepared fish set (remove the eyes and gills from the heads, rinse everything under running water) put in a saucepan, pour 1.8 liters of water.
  2. Bring to a boil over medium heat and reduce heat to low. Salt, skim off the foam. Put coarsely chopped onions, celery, parsley root, carrots into the broth. Cook at low boil for 45 minutes.
  3. Put bay leaf, peppercorns in the broth and cook for another 15–20 minutes.
  4. Remove the vegetables from the broth along with the fish, cool the broth, drain from the remainder and strain through a towel or a double layer of cheesecloth.
  5. Cut the fish fillet into 5 mm cubes. Lower the fish for 30 seconds. into boiling salted water, remove and cool completely.
  6. Pour 1 liter of 200 ml of broth (the rest of the broth can be frozen or used in other dishes). Add pre-soaked gelatin to the broth, heat and cool. You can pass the broth through a sieve so that there are no lumps.
  7. Separate 200 ml of broth and mix with mayonnaise. Pour in the first layer into a large baking dish or serving tins. Put in the refrigerator to freeze the layer.
  8. Place the pieces of fish on the first layer, pour in the broth so that it covers the fish. Refrigerate until solid.
  9. Pour the remaining broth into the mold and refrigerate until it solidifies.
  10. Mix the rest of the broth with soaked gelatin, heat and cool.
  11. Before serving, quickly dip the bottom of the pan into a bowl of hot water a couple of times. Then lightly press your finger on the aspic around the edges of the mold to release the jelly from the sides. Turn the jellied dish over onto a serving platter or large platter and remove the dish. Decorate the dish with colorful boiled lentils and herbs and serve.

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