Jellied fish - a traditional Russian dish will be a true delight for gourmets. The ruby color of the beets will give the appetizer an attractive look and delight the eyes of the guests.
It is necessary
- - 1.5 kg of fish;
- - 2 carrots;
- - a tablespoon of lemon juice;
- - 2 sprigs of dill and parsley
- For jelly:
- - 50 g of gelatin;
- - 2 eggs;
- - beets;
- - bulb onions;
- - a stalk of leeks;
- - celery root;
- - 4-5 pieces of allspice;
- - bay leaf
Instructions
Step 1
For aspic, it is recommended to use large fish: sterlet, pike perch, sturgeon, beluga, as well as fillets of fresh chum salmon, carp, perch.
Step 2
Find a well-sharpened knife with a long, flexible blade before you start butchering fish. Gut the fish, cut off the pelvic fins, head, tail.
Step 3
Rinse the carcass under running water. Separate the fillet from the ridge by making shallow slits along the back. Next, keeping the tool parallel to the ridge, and pressing on it, cut off the top of the carcass.
Step 4
Moreover, the knife should be led, without touching the meat, over the bones. Turning the carcass over to the other side, repeat the procedure. Cut the fillet into 1, 5 cm wide slices. Arrange the slices on a platter, skin side down, sprinkle with lemon juice.
Step 5
Cover with cling film and refrigerate. Pour gelatin with cold water, leave to swell.
Prepare your vegetables.
Step 6
Boil water in a small saucepan, salt, boil the carrots in it, then chop them into small pieces. Peeled onions, leeks, celery root, chop coarsely.
Step 7
Pour 2 liters of liquid into a saucepan, fold the tail, fins, ridges, let it boil, remove the foam. Add chopped celery, onions, leeks. Salt as you wish.
Step 8
Reduce fire to low, simmer for 20 minutes. Add pepper, bay leaf, continue cooking for about 10 minutes more. Strain the broth through two layers of cheesecloth or a sieve.
Step 9
After adding the fish fillet, boil again for about 6 minutes, remove the foam. Finely chop the peeled beets on a grater. Dip in broth, after boiling, cook for about 10 minutes.
Step 10
Separate the whites from the yolks. For clarification, carefully pour the whipped proteins into a strong foam into the vegetable broth, mix. Bring to a boil slowly, then remove from heat. Strain the broth again.
Step 11
Add the swollen gelatin to the broth while it is still warm. Stir well until smooth. Lay a film on the bottom of the form, put the fish fillets alternating first, then evenly distribute the carrots.
Step 12
Pour the beetroot-jelly mixture carefully with a spoon. After cooling to room temperature, remove to solidify in the refrigerator. Turn the finished aspic gently and place on a dish.
