Jellied fish - recipe

VT-4220

Preparation:
1. Soak gelatin in 1 multi-glass of cold water until swollen.
2. Prepare fish - gut, remove scales, rinse thoroughly. Fillet off the bones, set aside.
3. Put the fish skeleton together with the skin and fins into the bowl. Fill with water so that the water level is 3-4 cm higher than the fish, and turn on the “Jellied” mode for 1 hour 30 minutes.
4. When the broth is almost boiling, open the lid and carefully remove the foam. After boiling, boil the broth for about 5-7 minutes with the lid open, continuing to skim the foam. When foam stops forming, close the lid.
5. Half an hour after removing the foam, add fish fillets, peeled and cut vegetables, salt and seasonings to the bowl.
6. At the end of cooking, remove the fillet from the bowl and put it in a serving dish, garnish with boiled egg slices, a slice of lemon and parsley (you can add carrots cut into stars, boiled with fish).
7. Strain the broth and mix with the swollen gelatin, stir thoroughly until the gelatin is completely dissolved.
8. Pour the broth over the fish. Wait until it cools down and put the dish in the refrigerator until it solidifies completely.
Tip:
Pike perch, sterlet, sturgeon, beluga are best suited for cooking aspic from fish. Delicious aspic is also obtained from perch fillet, bream.
Tip:
If the broth is cold, it should be warmed up before adding the gelatin. To do this, turn on the "Multipovar" mode and set the temperature to 95 ° C for 10 minutes.
Tip:
As a side dish for fish jellied, you can serve pickled or pickled cucumbers, green onions, as well as boiled potatoes.