"What ….. this is your jellied fish", as said the offended groom from the famous Soviet film. But unlike the movie, this aspic is just lovely.
It is necessary
- - 1 sterlet carcass;
- - 2 kg of small river fish;
- - 5 pieces. carrots;
- - 3 heads of onions;
- - 2 eggs;
- - 50 g of raisins;
- - parsley root;
- - black peppercorns;
- - Bay leaf;
- - salt;
- - a bag of gelatin;
- - 1 tbsp. a spoonful of sugar;
- - 15 g of parsley.
Instructions
Step 1
Remove the giblets from the sterlet, cut out the gills. Wash thoroughly and place in a wide, flat saucepan. Also peel small river fish, but do not remove the scales. Put in the same saucepan.
Step 2
Peel the onions, carrots and parsley root and place in a saucepan, season with black pepper. Cover with cold water and bring to a boil. After that, reduce heat and cook over low heat without covering.
Step 3
Cook the fish for two hours, add 100-150 g of cold water to the pan 2 times and immediately remove the resulting foam. Add the raisins to the saucepan half an hour before the end of cooking. Place the pot in a place to cool down. Then put the sterlet on a dish, strain the broth, stir the gelatin in it and season with salt.
Step 4
At the first signs of broth hardening, it is necessary to pour a third of the liquid onto the sterlet and send the dish to the refrigerator for half an hour. After the liquid has set, garnish the surface with circles of boiled eggs, parsley, and circles of boiled carrots. Get creative with the decoration and cut vegetables and eggs in the shape of flowers. Press everything with little force into the solidified liquid, otherwise then all the decorations will float.
Step 5
Pour the rest of the broth in a neat, thin stream, while filtering. It is necessary to pour as carefully as possible so that the jewelry does not flow into one place. Put the finished dish in the refrigerator to freeze.
