Fish jelly (aspic)

Last Updated on July 30, 2024

Preparation of fish jelly.

Ingredients:

For 1 liter of jelly: 50 g onions 50 gcarrots 50 g petrels 50 g celery 30 g gelatin 2 pcs of whites heads without skins washed fish skins fins spines bone bone new spices salt

Procedure:

1. Wash, clean, chop and cook the Vegetable Recipes with spices and salt
2. Add edible fish trimmings, backbone with bones, fins, skin and head
3. Boil and drain
4. Boil the fish in the strained decoction for 12-20 minutes, remove it, measure out a litre of decoction and, if necessary, clean the jelly according to the recipe below
5. Wash the gelatine in the leaves, soak in cold water for an hour, when it swells, dissolve it in a small amount of hot jelly and stir constantly
6. Cool the remaining jelly, add the raw egg whites, the dissolved gelatine, stir with a whisk to make snow and heat to boiling
7. Once the jelly is boiling, remove it to the edge of the stove and leave it to stand so that the liquid can clear
8. When the jelly is already transparent, take the cheesecloth and carefully strain the jelly through a cloth (when cleaning large quantities of jelly, pour it onto a cloth tied behind the 4 corners of an upturned chair, the cloth must hang loosely so that the liquid does not run out but slowly drips into the bowl)
9. Allow the strained jelly to cool.

Recommendation:

The jelly must be hot when poured so that it does not solidify when dripping.