Ingredients for Cooking Jellied Fish
- Cod or pike perch medium 2 pcs
- Fish heads, skin, tails, bones 1 kg (for broth)
- Small carrot 1 pc
- Parsley root small 1 pc
- Onion 1 pc
- Black pepper peas 5 pcs
- Bay leaf 1 pc
- Gelatin as recommended by the manufacturer
- Sweet red pepper 1 pc
- Parsley to taste
- Beetroot juice 3 tbsp
- Salad leaves for decoration
- Mayonnaise for decoration
- Salt to taste
- Main ingredients: Pike perch, Cod, Carrot, Pepper
Inventory:Cutting board, Knife, Pan - 3 L and 2 L, Skimmer, Tablespoon, Cups or other suitable utensils, Gauze, Salad bowl, Small plate - 2 pcs.
Cooking jellied fish:
Step 1: Prepare the ingredients.
We use carrots, onions and parsley root to make fish broth, so chopping vegetables finely is not necessary. Peel and cut the onion in half or four.
Peel and cut the carrots and parsley root into several large pieces.
Cut red pepper in half, remove the tail and seeds, rinse under running water. Cut the pepper into small cubes and transfer to a clean plate.
Cod (or other fish) needs to be cut into fillets. Wash and set aside the head, large bones and tail, we use them for broth. Important! Be sure to remove the gills from the head.
Boil the cod fillet until cooked in boiling salted water for about 10 minutes. Remove the prepared fish from the water, put on a plate and leave to cool.
Step 2: Cook the fish stock.
Fish broth is usually prepared from fish waste (fins, head, tail, skin) that remain after cutting the fish. The most delicious broth is obtained from zander, sturgeon, perch. Good housewives never throw away fish waste, but store it in the refrigerator, just in case. And now this is exactly the case, so check your refrigerator for suitable fish parts for the broth.
To prepare 3 liters of fish stock (or 1 liter of concentrated), 1 kg of fish waste is needed. We put them in a pan, pour cold water, add prepared onions, carrots, parsley root. Close the pan with a lid and heat over medium heat to a boil.
Usually it is recommended to remove the foam 30-40 minutes after boiling the broth, but I do it right away, then the broth, in my opinion, is less cloudy. So, remove the foam with a slotted spoon, add black pepper with peas, bay leaf, salt to taste.
Cook the fish broth over low heat for about 2 hours (sturgeon is boiled until the cartilage softens for 3-4 hours). In the end, be sure to try the salt. Turn off the finished fish broth, leave to cool and settle. Then we filter through the cheesecloth folded in three layers. We do not need vegetables with which we cooked the broth; we can safely throw them away.
Step 3: Cook the jellied fish.
Pour gelatin in a small container with a small amount of warm broth, leave it to swell for about 10 minutes, then mix until completely dissolved. Determine the amount of gelatin yourself according to the manufacturer's recommendations indicated on the package. Add the prepared gelatin to the fish broth and mix until completely dissolved.
In a cup or other suitable dish, put a few slices of cod fillet, a little sweet pepper, a few parsley leaves, fill in half with the fish broth and refrigerate.
Add beetroot juice to the remaining fish stock. He will not ruin the taste of the broth, but the jellied fish will turn out to be very beautiful.
Take the cups with jellied fish from the refrigerator, fill the fish broth with colored beetroot juice. Put the cups back in the refrigerator. After a couple of hours, the fish will be ready.
Step 4: Serve the jellied fish.
Remove the jellied fish cups from the refrigerator. To make the jellied cup easily fall out of the cup, put them in hot water for about a minute. Then turn the cup over the dish with lettuce, its contents will easily slip out. Top with garnish with mayonnaise and parsley, but this is not necessary.
Enjoy your meal!
- In jellied fish, you can add not only sweet pepper. For example, beautifully chopped boiled carrots (not from fish stock), canned corn and green peas, slices of lime or lemon.
- How to make beetroot juice? Grate half the beets on a fine grater, transfer it to cheesecloth, roll the bag and squeeze the juice. Beets are best taken red, brightly colored.