Jellied Trout
⏳ Time
1 hour + 2 hours
🥕 Ingredients
8
🍽️ Servings
12
Description
Recipe taken from the book 'Festive Salads and Appetizers'.
Ingredients
- Trout - 2 lbs
- Fish Trimmings - 2 lbs
- Water - 24 fl oz
- Lemon - ½ piece
- Parsley - to taste
- Bay leaf - to taste
- Green peppercorns - to taste
- Salt - to taste
Step by Step guide
Step 1
Pour cold water over the head, skin, and bones, cover the pot with a lid, and simmer on low heat for 2 hours.
Step 10
Place the fish on the jelly, decorate it with lemon slices and herbs, pour the remaining liquid over it, and return it to a cool place.
Step 2
At the end of cooking, season with salt to taste, add bay leaf and pepper.
Step 3
Cool the broth and strain it, clean the trout, gut it without cutting the belly, and place it whole in a saucepan or deep skillet.
Step 4
Pour in the broth so that it covers the fish by a third or half.
Step 5
Cover the pot with a lid and poach the trout on low heat until cooked through.
Step 6
Remove from the broth and cool.
Step 7
Pour the remaining broth into the saucepan and reduce it by at least half, leaving enough for the jelly.
Step 8
Strain and cool.
Step 9
Pour half of the liquid into a dish for the fish, place it in the refrigerator to set.
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