Jellied fish

Russian cuisine

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Description Products Steps

Jellied fish has come a long way before becoming the catchphrase from "The Irony of Fate." It owes its appearance to French chefs, who decided to improve the jelly, making it more aesthetically pleasing. They worked on both the filling and the broth. For the dish, they began to use not chopped meat, but larger pieces with a beautiful texture. The cloudy broth became transparent, allowing one to see the carefully selected filling of meat and vegetables.

1. Calories
   46,68 kcal
2. Protein
   6,6 gram
3. Fat
   1,83 gram
4. Carbohydrates
   0,83 gram
5. ~ Time
   2 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Fish heads

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   2 pcs. = 320 g
2. Cod fillet

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   200 g
3. Salmon fillet

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   100 g
4. Water

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   1 l = 1000 g
5. Salt

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   3 g
6. Carrot

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   2 pcs. = 200 g
7. The stalk of celery

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   30 g
8. Powder gelatin

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   10 g

Steps:

1. 
   Clean the fish and cut into large cubes. Be sure to remove the gills, otherwise the broth will taste bitter and turn dark. Peel the carrots, celery stalk and cut into small cubes. Dissolve gelatin in warm water.
2. 
   Immerse the fish heads in salted cold water, bring to a boil and skim off the foam. Reduce heat to low and simmer for 30 minutes.
3. 
   Add fish fillets and vegetables to the broth and cook for 10 minutes. Strain the broth and separate the fish fillet into fibers.
4. 
   Add gelatin to the strained broth, bring to a boil and mix well.
5. 
   Place the fillet and vegetables in a serving dish and pour in the broth. Cool slightly and place in the refrigerator until completely set.
6. 
   Before serving, garnish the aspic with fresh herbs if desired.

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