Jellied fish: video recipe
Jellied – a Russian-French dish that arose in the century before last and has become an indispensable attribute of the festive table. It is made from boiled fish, poultry or meat fillets and poured with broth, to which herbs, spices and beautifully chopped vegetables are added. Make Fish Jellied – This dish can be made in a mold and sliced just before serving.
Such a jellied one is suitable for a banquet table. Whole fish in a clear, frozen broth looks very elegant, especially if you decorate it with vegetables and herbs. You can make changes to the recipe by varying the side dish to taste.
You will need:
– 1,5 kg of whole fish (such as cod or pike perch); – 1 onion; – 1 carrot; – 3 bay leaves; – 1 teaspoon allspice peas; – 1 tablespoon of gelatin.
Clean the fish, gut it and make a longitudinal incision on the back so that the skin does not burst during cooking. Leave the head and tail intact. Place the fish in an oblong saucepan, cover with cold water, add coarsely chopped carrots, onion halves and spices. Place the pot on low heat and cook until tender.
Do not allow the fish to boil: after that, it may fall apart, and a beautiful jellied one will not work
Cool the boiled fish in the broth, then remove, and return the broth to the stove. Evaporate it until 4 cups of liquid remains of the total. Strain the broth through the linen and boil again. Dissolve the gelatin in half a glass of cold water and pour into the fish broth, stirring constantly. Heat the mixture without bringing it to a boil, then remove from heat and cool slightly.
Preparing a side dish and decorating aspic
You will need: – 6 quail eggs; – 2 small carrots; – a bunch of parsley; – 1 beet; – 150 g of canned peas; – 300 g of pickled mushrooms; – 4 potatoes; – 3 pickles.
Boil potatoes, beets and carrots in a peel in different containers, then peel. Boil the eggs and cut them into circles. Cut the stars out of the carrots, chop the potatoes and beets into neat cubes.
Pour 2 fingers thick broth with gelatin into a deep dish. Place the dish in the cold to strengthen the jelly. Then lay out the fish, garnish with egg circles, carrot stars, parsley sprigs and green peas. Gently pour the remaining stock over the fish so that it covers it completely. Put the dish in the cold again until it solidifies.
Make sure that the aspic does not freeze: the ice crystals that appear will spoil the appearance and taste of the dish
Remove the aspic from the refrigerator, cover the dish with a hot towel, and tip over onto a larger dish. Arrange a garnish around the fish in jelly in bouquets – pickled cucumbers, boiled beets and potatoes, pickled mushrooms and garnish everything with parsley. Serve the grated horseradish and white sauce such as mayonnaise separately.