Description
And not crap, this is our jellied fish!
Ingredients
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Fish
1.5 kg
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Salt
-
Parsley
1 coup
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Gelatin
1 Tbsp
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Lemon
1 piece
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Carrots
1 piece
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Chicken egg
3 piece
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Spices
Cooking
Perch to cut, peel, split into pieces and the head and put the head to boil about 1 liter of water; it depends on the pan head must be underwater whole. Don't forget to remove the gills! Immediately put the spices, salt so that was a little too salty.
Let the sauce to boil for about 15-20 minutes - lay the fish; I do it portions - each portion cook for 10-15 minutes, then put to cool.
Soak gelatin in cold water (tablespoon to 1/2 Cup).
The fish is neatly parsed into pieces, removing the bones (if possible); put the form in 1 layer.
Decorate with lemon, egg, carrots and greens.
Carefully strain the broth, pour it in the gelatin and bring to a boil. Pour the prepared fish and set to cool.
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