This traditional holiday dish is something many people are used to serving during holidays.
Typically, aspic is prepared on the basis of meat or poultry, but you can make the treat more delicious and interesting if you replace the usual component with fish.
You can use carp, trout, cod, and salmon is also great for cooking.
Ingredients
- fish - 1.8 kg;
- onion - 2 pcs.;
- carrots - 2 pcs.;
- black peppercorns - 8 pcs.;
- spices for fish - 10 g;
- bay leaf - 1 pc.
How to make jellied fish
The fish needs to be cleaned and cut into pieces. The tail and head do not need to be thrown away, they will also come in handy.
Next, the fish must be placed in a saucepan along with the chopped vegetables and covered with water.
As soon as the mass comes to a boil, you should remove the foam and add a little salt to the pan. After this, the dish should be cooked for another 20 minutes.
Then you need to take out the fish, but you shouldn’t touch the head, skin and spines; they should remain in the water.
You can add spices at this time. Continue to cook the broth over low heat.
After 40 minutes, strain the mass. Put the pieces of fish in a plate and pour clean broth over them.
If desired, the dish can be decorated with vegetables.
Afterwards, the aspic needs to be placed in the refrigerator until it hardens.
Earlier we told you how long it takes to cook jellied meat without gelatin.
