That this form was bought by me a while ago. Having tried once this aspic, as my guest, my friend asked her to do the same "fish" for the holiday. So I decided to capture this process.

So, let's start. Trout fileroom. We will need 1 fillet. Head, backbone and tail still useful to us.

Cod I already had raspolirovka. It is also still "remains".

Fish salt and pepper and put on the foil, greased with vegetable oil.

Wrap it tightly. Put on baking tray and put into preheated to 180 degrees oven. Bake for 45 minutes.

For maker fish it is better to bake, so it better retains its flavor. This, of course, longer if it were boiled, but I can assure you, much tastier. Fish cooled in the foil, without turning. Thus it maintains its dense texture and not fall apart.

The photo shows dense plates cod.

Of the head, ridges and tails, boil the broth. A lot of water do not pour the aspic will benefit from this. Sieve the broth and refrigerate. Prepare gelatin according to the instructions on the packaging. In my case, I soaked the gelatin in 120 ml of broth, give to swell for 10-15 minutes, Heat up, without boiling, until complete dissolution. Connect with the broth. Approximately 500 ml. Prepare form: grease tassel fish broth with gelatin. The scallop spread berries in fins - dill.

Then start the layers put the fish, shedding each layer a small amount of broth with gelatin. Each layer is kept in the refrigerator for 5-10 minutes depending on the thickness of the layer. Put into the fridge until firm. This filler is fine in any form. And fantasy You will tell me.

To safely remove the aspic from the mold, you need to shape in just 5 seconds dipped in very hot water. It is important not to overdo, not to "floated" the top layer. Nice!!!