Jellied Fish
⏳ Time
1 hour + 3 hours
🥕 Ingredients
9
🍽️ Servings
8
Description
The prototype of jellied fish originated from the food of servants: leftovers from the master’s table were collected and poured over with a gelatinous broth. This was observed by French chefs, who then created the modern version of jellied dishes. For some reason, non-fish variations did not catch on in Russian cuisine, but jellied fish became a classic and an essential feature of festive tables. Here’s how to prepare jellied fish so that it tastes delicious.
Ingredients
- Perch - 2 lbs
- Carrot - 2 pieces
- Onion - 1 head
- Green peppercorns - to taste
- Bay leaf - 1 piece
- Lemon - to taste
- Dill - to taste
- Gelatin - 0.4 oz
- Salt - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Clean, gut, and rinse the fish.
Step 3
Cut into large pieces.
Step 4
Place the bones, tail, and head (gills removed) into a pot and cover with 2 liters of water. Set on the heat, bring to a boil, and skim off the foam.
Step 5
Add the carrot, onion, peppercorns, bay leaf, and salt to taste. Cook for 20 minutes, then add the pieces of pike perch to the pot with the broth and cook for another 5–10 minutes. Carefully remove them with a slotted spoon and arrange them beautifully in a deep serving dish.
Step 6
Soak the gelatin in cold water and let it sit for 10 minutes.
Step 7
Strain the broth and add the soaked gelatin, stirring until the gelatin is completely dissolved.
Step 8
Garnish the pieces of pike perch with lemon slices, sprigs of dill, and carrot cut into star shapes.
Step 9
Strain the broth with gelatin through a sieve and carefully pour it over the fish, trying not to disturb the arrangement. All pieces of fish should be completely covered in the jelly.
Step 10
Place the aspic in the refrigerator until fully set.
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