This is one of my specialties. Cook this dish for more than 30 years. NECESSARILY for the New year is a tradition (my family I just do not understand, if on new year's table will not stand this dish), and also on anniversaries and sometimes to order. And I tell you quite honestly, in my experience, the man for whom this meal would not like it. It's all to submit new year's dishes!!! It's the new year!!!
To prepare foods and spices: peel the carrots, onions and celery. If you have parsley, you can use it. I had dried parsley.
The fish (I take one large or two medium haddock) cleaned and cut into fillets without skin. Nothing goes to waste, all the waste is carefully collected in a separate bowl: scales, fins, skin, bones, tail...
In a saucepan add all the waste, add carrots, sliced, onion, sliced into quarters, the celery and the roots, if they exist, and stems from parsley (greens will go for the decoration). Cover with cold water ( about 1500-1700 ml). Bring to boil and cook on very low heat to just barely boiling, for one hour.
Broth (make it transparent) strain through several layers of cheesecloth. This transparent broth to pee in a Cup approximately 400-450 ml.
In the remained broth to put pieces of the fillet, bring to a boil over low heat and cook for approximately 15-20 minutes. 5 minutes until cooked add black pepper and allspice, cloves and Bay leaf. Season with a little salt, but the broth was lightly salted insufficiently, because then it will be added to mayonnaise.
Cast in clear broth, add 20 g of gelatin.
The fish is ready remove from broth with a slotted spoon into a bowl and set the time.
The remaining broth to measure and add the gelatin at the rate of 40 g per 1 liter + 5 g. When the gelatin swells, dissolve it by warming and again cooling the broth.
Blurt the fish with your hands into small pieces (with a knife it is better not to cut, because fish is very delicate, it'll just get wrinkled). All the bones, peppercorns and cloves to choose carefully.
In parts add the broth, stirring carefully with a whisk (in any case not Vice versa, otherwise the mayonnaise will remain lumpy).
The obtained white jelly to pee in a jar about 350-400 ml.
In the remaining white jelly add the fish and chopped greens of dill and parsley, mix well.
Put the fish with jelly in the form (or several small forms), flatten and place in refrigerator until it completely hardens.
Frozen jelly, remove from the refrigerator and gently pour the white jelly, which was cast previously. Again put into the refrigerator until fully cured. Meanwhile, preheat cast in previously clear broth with gelatin until it dissolves and cool the clear jelly.
Now works!!! On a pure white background to arrange greens and decorations from carrots. With a teaspoon gently throw them in different places transparent jelly and gently put it in the refrigerator for 5-10 minutes. This is to ensure that when pouring a transparent jelly, jewelry not swam and did not budge.
After decoration well pristinus, remove the plug and carefully pour it in a transparent jelly. Again put it in the refrigerator to completely harden.
The process seems long and laborious, but it is not, in fact, when I made this jelly for the first time, then just spent almost the whole day, but now, nolavconsole, cook it casually, not coroplast for half a day between other meals and things.