Most often this snack is considered meat. Many people do not even suspect that fish jelly turns out to be no less delicious. It is best to cook it from carp, walleye and mackerel. In order not to take risks, I always add a little gelatin.
Ingredients
- Silver Carp - 1 kg
- Pike perch - 1 kg
- Carrots - 1 piece
- Onion - 1 piece
- Greenery - a couple of twigs
- Bay leaf - 2 pieces
- Black Pepper - 4 peas
- Salt - 1 tbsp.l.
- Gelatin - 1 art.l.
- Water - 2,5 l
Step-by-step cooking recipe
Prepare the fish, cut it and put it in a saucepan.
Add water, spices, peeled carrots, onions and cook for 30 minutes from the moment of boiling.
Remove the fish and vegetables from the broth, put on a plate, put aside to cool.
Gelatin pour 150 ml of cold water and leave for 10 minutes.
Add salt, chopped herbs to the broth and boil for 3 minutes.
Turn off the heat, pour in the blank with gelatin and mix.
Separate the fish from the bones, slice and arrange into molds.
Pour the broth and put it in a cool place for 5 hours.
