Fish jelly in moulds

Last Updated on October 1, 2024

One of the variations of using fish jelly.

Ingredients:

1.5 kg of fish (cod, carp, tench, zander, pike) or 600 g of fish 1 l of fish meat fish oil salt Vegetable Recipes for garnish root Vegetable Recipes for broth

Procedure:

1. Clean the fish, cut off the head and tail, cut it open, skin it, salt it and set it aside
2. Prepare a broth of Vegetable Recipes and fish scraps, strain, salt and bring to a boil
3. Cut the fish halves into equal portions (60-70 g), put the fish pieces into the hot vegetable broth and cook slowly for 12-15 minutes
4. Carefully remove the fish and debone it
5. Prepare the moulds or cups, pour some of the solidified jelly on the bottom and place the decoration
6. When the jelly and the garnish have set, place the fish, pour over the setting jelly and cool
7. Before serving, dip the mould in boiling water, remove it immediately, remove the jelly to a plate or bowl with a knife.

Recommendation:

Serve lemon, vinegar, mayonnaise or tartar sauce and fresh bread with the jelly.

Note:

For preparation of fish jelly, see Fish jelly (aspic).