How to cook jellied fish? Video
Jellied fish is a delicious dish that can be used as a dietary one, it is useful for problems with joints and blood vessels. You can cook it from pike perch, pike, bream, carp, perch. From marine fish, mackerel, trout, flounder, pink salmon, cod are suitable.
Jellied fish: video how to cook
To prepare this dish, you will need: – 1,5 kg pike perch; – 15 grams of gelatin; – 1 parsley root; – 1 carrot; – 1 onion; – parsley greens; – 2 lemon wedges; – 3 black peppercorns; – 3 bay leaves; – salt to taste.
Wash and clean the fish from scales and entrails, remove bones, gills from it, cut off fins. Cut the processed carcass into large pieces.
Put pike perch fins and bones, bay leaves, parsley root, onion and black peppercorns in a saucepan. Fill everything with water and put on medium heat. When the water comes to a boil, season with salt and place the pieces of fish in a saucepan.
Boil pieces of pike perch until tender and remove with a slotted spoon. Place them on a flat fish-shaped dish, leaving a small gap between the pieces. Place the zander in a cool place.
Drain the resulting broth from cooking and put gelatin in it. After half an hour, stir the broth and boil it. Then strain and refrigerate until it becomes jelly-like.
Decorate the chilled fish with carrot figurines, lemon wedges and parsley sprigs. Now fill the zander with jelly – carefully so that the decorations do not budge, you can do this in two steps. Put the jellied fish in the refrigerator for an hour, then serve.
Jellied pike perch can be served with red cabbage or potato salad, fresh and pickled cucumbers
For a dish prepared according to this recipe, you will need: – 1,5 kg pike; – 4 onions; – 1 raw egg; – 1 unsweetened roll; – 0,5 cups of milk; – 1 tablespoon of vegetable oil; – 3 carrots; – 5 black peppercorns; – 2 bay leaves; – 10 grams of gelatin.
Instead of pike for stuffing, you can take bream or carp
Peel the fish, remove the entrails and cut out the gills. Cut the fish into large pieces, carefully remove the flesh from each. It is necessary for the skin to remain with the spinal bone.
Soak an unsweetened bun in milk and pass it through a meat grinder with fish meat. Fry two finely chopped onions in vegetable oil, mix them with minced meat. Add raw egg and salt to the minced meat, mix thoroughly.
Fill the fish skin with minced meat and place in several layers in a saucepan. Each layer of fish should be shifted with sliced carrots, peppercorns, bay leaves, onion rings. Fill everything with water so that it covers the fish, and salt. Simmer over low heat for about an hour. Carefully remove the boiled fish from the pan and place on a fish-shaped dish.
Drain the broth in which the fish and vegetables were cooked and soak the gelatin in it. After half an hour, bring it to a boil and strain. Chill the broth and pour it over the stuffed fish. Refrigerate for a few hours. Garnish with sprigs of herbs, lemon slices and olives before serving.