Skillful housewives try to demonstrate their art of cooking various fish dishes not only on weekdays, but also for festive feasts. After all, fish can not only be fried and boiled, but also baked, stuffed, and also made as jellied from it.
Carp jelly
The simplest dish that does not require a lot of time from the hostess is fish jelly. Most of the time is spent only on cleaning the fish. To prepare this dish, you need the following ingredients:
- carp - 2.5 kg;
- gelatin - 1/4 sachet;
- garlic - 2-3 cloves;
- salt;
- peppercorns.
First, you need to clean all the fish, gut, rinse well and divide into large pieces. The tail and fins should not be separated from the fish. They contain a large amount of sticky substance. Next, you need to put the fish parts together with the head in a saucepan with cold water in the ratio:
- fish (carp) - 1 kg;
- water - 1.5 liters.
Put a saucepan with fish on the fire and let the contents boil, remove the formed foam with a slotted spoon and salt the broth. Simmer the carp over low heat until most of the broth has boiled away. It is necessary to remove the pan from the heat when the broth begins to stick on the fingers during the sample. If the carp has already been cooked, and the broth has not had time to evaporate properly, it is necessary to remove the fish with a slotted spoon on a separate plate, and continue to boil the broth.
If the broth has not become sticky enough, you can fluff the gelatin separately in cold water and add it to the broth, let it boil.
The garlic cloves should be peeled and squeezed out with a press, the garlic should be added to the broth along with the peppercorns. Remove the pan from the heat, place the fish in deep jelly plates and pour over the hot broth, put the plates in a cold place until the broth has set completely.
Fish stewed in white wine
To prepare this dish, you will need the following products:
- fish - 1 kg;
- bow - 5 heads;
- carrots - 3 pieces;
- dry white wine - ½ glass;
- bay leaf - 2-3 pieces;
- vegetable oil - ½ cup;
- allspice peas - 5-6 pieces;
- salt;
- greens.
Large river fish such as carp, pike perch, pike, bream, silver carp are suitable for this dish. Peel and gut the fish, rinse and cut into pieces. Salt the pieces and send them out in the cold for a while.
During this time, prepare the vegetables: peel and finely chop the carrots and onions. Lay in the cauldron in layers: onions, carrots, pieces of fish, again onions, carrots and another layer of fish. If your cauldron is not very wide, then you can repeat the layers again in the same order.
Mix half a glass of vegetable oil with half a glass of white wine, pour the resulting mixture over the fish and vegetables. Cover the dish with a lid and simmer on the stove over low heat. When the liquid in the cauldron begins to boil, move the container to the oven for 40 minutes. At the very end of stewing, add bay leaves and allspice peas to the cauldron.
Chill the finished fish dish a little, when serving, pour the sauce from the cauldron over the fish and sprinkle with chopped herbs. Fish stewed in white wine can be served to the festive table by laying it beautifully on a large dish along with vegetables. As a side dish, you can serve mashed potatoes or a rice side dish. Chilled white wine goes well with fish dishes.
