Jellied sea bass - recipe

VT-4213

Preparation:
1. Soak gelatin in cold water (half a glass) until swelling.
2. Clean the fish, gut, cut off the head.
3. Put the carcass of the fish, the head in the bowl and pour water so that the water level is 2 cm higher than the fish.
4. Turn on the program "Jellied" for 1 hour 30 minutes.
5. When it boils, remove the foam and put the peeled onions and roots whole in a bowl, add pepper and bay leaf.
6. After 20 minutes, remove the fish fillet, separate the meat from the bones, remove the skin. Put the skin and bones back into the bowl, add salt and continue cooking until the end of the program.
7. Put the fish fillets in a dish, garnish with a slice of lemon and parsley.
8. Strain the broth, pour into a bowl and turn on the Warm up program. Do not bring to a boil.
9. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the fish in the form.
10. Cool and put the form in the refrigerator until it solidifies.

VT-4214

Preparation:
1. Soak gelatin in cold water (half a glass) until swelling.
2. Clean the fish, gut, cut off the head.
3. Put the carcass of the fish, the head in the bowl and pour water so that the water level is 2 cm higher than the fish.
4. Switch on the program "Multipovar" , set the temperature to 100 ° С for 1 hour 30 minutes.
5. When it boils, remove the foam and put the peeled onions and roots whole in a bowl, add pepper and bay leaf.
6. After 20 minutes, remove the fish fillet, separate the meat from the bones, remove the skin. Put the skin and bones back into the bowl, add salt and continue cooking until the end of the program.
7. Put the fish fillets in a dish, garnish with a slice of lemon and parsley.
8. Strain the broth, pour into a bowl and turn on the Warm up program. Do not bring to a boil.
9. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the fish in the form.
10. Cool and put the form in the refrigerator until it solidifies.