Description
This recipe I put at the request of my friends are chefs and in memory of my beloved grandmother. Such a jellied fish my grandmother used to make every family celebration and every time this dish was eaten immediately!))) Help yourself!!!
Ingredients
-
Fish
1 piece
-
Onion
1 piece
-
Allspice
7 piece
-
Bay leaf
3 piece
-
Salt
-
Chicken egg
2 piece
-
Parsley
-
Lemon
1 piece
-
Water
-
Carrots
1 piece
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Gelatin
1 Tbsp
Cooking
Soak 1 tablespoon gelatin in 3/4 Cup cold water.
Fish wash, peel, cut off the head, fins and tail. From the head to remove the gills.
The head, fins and tail cover with water, add onion, peppers (6-7 peas), Bay leaves (2-3) and salt, bring to a boil and cook for 3-4 minutes. Water is poured on the eye, that would cover the fish.
Then put the fish pieces, bring to a boil and cook for 15 minutes on low heat.
Then fish to pull out and put on a plate.
Strain the broth, add the swollen gelatin, put on fire and bring to boil. Then immediately remove from heat and let cool slightly.
Fish remove all bones and put the pieces on a dish.
Decorate with narrow strips of boiled eggs, parsley, lemon and carrots. Give a little stand on the table (to cool to room temperature).
Pour the broth with gelatin. Give a little stand on the table (to cool to room temperature). Put in the refrigerator on the bottom shelf for the night. Top cover with a plate.
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