Ingredients for Cooking Jelly Fish
- Fish (rudd) 1.5 kilograms
- 2 carrots
- Parsley root 1-2 pieces
- Onion 2 pieces
- Canned green peas 100 grams
- Canned corn 100 grams
- Gelatin 5 teaspoons (no slide)
- Pure water 1.5 liters (for aspic) and 250 milliliters (for gelatin)
- Black pepper 6-7 pieces or to taste
- Laurel leaf 2-3 pieces
- Salt to taste
- Main Ingredients Pea, Onion, Carrot
- World Cuisine
Bowl, Teaspoon, Measuring cup (for water), Tablespoon, Scraper, Cutting board - 2 pieces, Knife - 2 pieces, Deep pan with a lid (capacity 3 liters) - 2 pieces, Deep bowl - 2 pieces, Canned wrench , Stove, Skimmer, Fine mesh sieve, Grater, Silicone cupcake baking dish - 2 pieces, Soup ladle, Refrigerator, Large flat dish
Cooking fish jelly:
Step 1: prepare the gelatin.
First of all, we take a small bowl, put 5 teaspoons of granular gelatin in it and fill them with 250 milliliters of clean boiled water, previously cooled to room temperature. Mix the gelatin with the liquid with a tablespoon, set the bowl aside and let it brew for 1 hour.
Step 2: prepare the fish.
We do not waste time in vain, prepare other ingredients and start with fish. Its appearance depends on your desire and taste, in my case it is an ordinary large rudd. We clean it with a scraper from scales under a stream of cold running water, put fish carcasses on a cutting board, cut off their heads from them, rip them on each belly and alternately gut them from the insides. Then we cut off the tails of each fish, remove the eyes and gills from the heads. We rinse all parts of the fish carcasses again under cold running water, take a deep 3-liter pan and send fish heads with tails into it. The remaining parts of the carcasses are either cut into small portions, or cut into fillets, put the slices in a deep bowl and slightly salt to taste.
Step 3: prepare the vegetables.
Now, using a knife for slicing raw vegetables, peel the onions, carrots and parsley root. We wash vegetables under cold running water from sand and any other contaminants. We leave the onions whole, and cut the carrots with parsley root into 2-6 parts. We send the vegetables prepared for cooking to the pan with fish heads and tails. The key for canned food is opening jars of canned peas and corn.
Step 4: cook the fish jelly.
Pour vegetables, fish tails and heads with the right amount of clean water and put the pan on the stove, turned on at a strong level. After boiling, reduce the temperature of the stove to a small level. Helping ourselves with a slotted spoon, remove scale from the surface of the liquid in the form of a white foam, cover the container with a lid so that a small gap remains, and cook for 30 minutes. After the required time has passed, using the same slotted spoon, remove parts of the fish and vegetables from the pan. We utilize the heads and tails with onions, and transfer the carrots with parsley root into a deep bowl and cool to room temperature.
On another deep 3-liter pan, we install a sieve with a fine mesh, filter the broth through it and again put the container on a stove that is turned on to a small level. When the liquid begins to boil, we send the remaining raw fish slices, peppercorns, laurel leaves to the pan and, if necessary, add more salt. Cook jelly yet 20 minutes and turn off the stove. After we remove the fish from it, transfer it to a deep bowl and cool it.
Pour the swollen gelatin into the pan and mix the liquids thoroughly until a uniform consistency and complete dissolution of the gelatin granules. Then re-filter the saturated broth in a clean deep saucepan and let it brew. 30 - 40 minutes.
Step 5: prepare the boiled fish and vegetables.
While the broth is infused and slightly cooled, we remove all the bones from the fish, then act as desired: either we take the fish meat into smaller pieces with our hands, or simply chop it finely. Cut the cooled carrots and parsley root into rings or make any curly cut in the form of stars, flowers, leaves.
Step 6: bring the fish jelly to full readiness.
In 30 - 40 minutes we take any clean containers in which we will put the boiled products and pour the broth. Since this dish was prepared on a festive table, I used 2 silicone baking dishes, it is very convenient to get frozen jelly out of them. So, we put a little fish, chopped carrots and pieces of parsley root in each cell of the form.
Behind them is canned corn and peas. Then we fill the vegetables and fish with the already cooled fish stock and allow it to cool to room temperature. After that, we carefully send the almost ready jelly to the refrigerators and let it seize, that is, freeze, this will happen in about 3 hoursbut for greater density it is better to insist 6 - 7 hours.
After the required time, remove the aspic from the silicone cells, it lags behind the rubber without much effort. We put this yummy on a large flat dish and serve it to the table.
Step 7: serve the fish jelly.
Jellied fish is served chilled as an appetizer or as a main course. If desired, before serving, it is decorated with chopped olives, olives, tomatoes, cucumbers, sprigs of any fresh herbs or lemon rings.
Together with this dish, a jar of mustard and spicy horseradish is placed on the table. Enjoy it!
Enjoy your meal!
- At will, a set of vegetables for cooking the broth can be supplemented with white beets, dill root and garlic.
- A set of spices can be supplemented with spices such as allspice peas and white peas.
- Sometimes chopped ham and boiled chicken eggs are placed in a container along with fish and boiled vegetables, these ingredients make the dish more satisfying.