Jellied fish - recipe
Ingredients
- A fish - 2 kg
- Carrot - 1 pcs
- Parsley (root) - 1 pcs
- Celery (root) - 1 pcs
- Onion - 1 pcs
- Horseradish - 100 gr
- Bay leaf - 1 pcs
- Pepper (peas) - 10 pcs
- Gelatin - 10 gr
- Bouillon - 1 glass
- Water - 3 l
- Salt pcs
For 1 batch(es) (
)
Jellied fish Directions
Multicooker firm: BRAND
502
Put the prepared fish in a bowl, add carrots, parsley, celery, onions, peppercorns, bay leaf. Season with salt and cover with cold water. Cook on the STEWING mode for 1.5 hours. Then take out the fish with a slotted spoon, separate from the bones and place on a dish. We continue to cook the fish broth with bones and fins for another 1 hour. Strain the finished broth and combine with soaked gelatin. Then bring to a boil (do not boil!). Pour the cooled fish with this broth and put it in the refrigerator for a while.
6051
Put the prepared fish in a bowl, add chopped carrots, parsley, celery, onions, peppercorns, bay leaves. Season with salt and cover with cold water. Cook on SOUP 10 minutes under high pressure. Then we take out the fish with a slotted spoon, separate it from the bones and put it on a dish. We continue to cook the fish broth with bones and fins on the "SOUP" setting under pressure for another 10 minutes. Strain the finished broth and combine with soaked gelatin. Bring to a boil (but don't boil!). Pour the cooled fish with this broth and put in a cold place.
6060
Put the prepared fish in a bowl, add chopped carrots, parsley, celery, onions, peppercorns, bay leaves. Season with salt and cover with cold water. Cook on SOUP / STEWING 40 minutes under pressure. Then we take out the fish with a slotted spoon, separate it from the bones and put it on a dish. We continue to cook the fish broth with the bones and fins on the "SOUP / STEW" setting under pressure for another 25 minutes. Strain the finished broth and combine with soaked gelatin. Bring to a boil (but do not boil!). Pour the cooled fish with this broth and put in a cold place.