Aspic can be prepared not only from meat, but also from fish. This type of cold appetizer is very tasty, satisfying and healthy. In addition to its amazing taste, jellied fish looks very impressive and will add special beauty to your festive table.
Jellied fish is an appetizing and delicious dish. Despite this, there are no particular difficulties in its preparation. The products it contains are available. The time spent is also negligible.
Prepare three hundred grams of red and white fish loin each. In this case, salmon, trout, pink salmon, cod, pike perch are perfect. Cut the fillet into strips about one and a half to two centimeters wide and put in different pans for cooking. Cook for fifteen minutes. Towards the end of cooking add salt, pepper, bay leaves, spices.
While the fish is boiling, peel one pomegranate. Open a 100-gram jar of olives (preferably pitted) and put them in a cup. Peel four boiled eggs and cut lengthwise into three to four parts. Cut the lemon into wedges.
To make the dish more colorful, you can boil a couple of carrots, cut flowers or Christmas trees from it to further decorate our creation. It is not necessary to add this root vegetable, in any case, the appetizer will turn out to be excellent and tasty.
Remove the cooked fillet pieces from the bowls, let them cool. Pour two tablespoons of gelatin into a glass of water at room temperature to swell, leave for half an hour. After the specified time, combine gelatin with fish broth, it needs about half a liter. Put the mixture on fire, heat to ninety degrees, but do not bring to a boil, otherwise gelation will not occur.
In a jellied dish or on a beautiful dish, lay out, alternating, stripes of red and white fish, between them olives, pieces of lemon, eggs, carrots. You can lay out in any order, it all depends on your imagination. Decorate with pomegranate seeds and dill sprigs. Gently, in small doses, pour in the broth with gelatin. Put the mold with the contents in the refrigerator to solidify. After three hours, the fish jellied is ready.
This kind of cold appetizer looks great both on a platter and in portioned plates. Jellied fish served with grated horseradish.
