Jellied fish
Jellied fish products
Red fish - 1 kilogram
Lemon - 1 piece
Water - 1 liter
Onions - 1 head
Celery root - 1 small
Carrots - 1 piece
Red bell pepper - half
Canned green peas - 100 grams
Parsley and dill - several twigs
Salt - 1 tablespoon
Black peppercorns - 10 pieces
Lavrushka - 2 leaves
Gelatin - 50 grams (5 tablespoons)
How to make fish jellied
1. Fish clean, gut, cut off heads, tails and bones, wash and cut into pieces.
2. Peel the onions and carrots, put the heads and tails in a saucepan with cold water, bring to a boil, add the onion, carrot, laurel and celery root.
3. Cook, removing the fish foam, for 20 minutes.
4. Remove fish tails and heads from broth and add fish fillet pieces, cook for 20 minutes after boiling.
5. Put the pieces of fish on a dish for aspic, beautifully lay out herbs, boiled carrots, cubes of red pepper.
6. Strain the fish broth into a saucepan.
7. Pour gelatin into a cup and pour warm water.
8. Add gelatin to the broth, put the pan on the fire, bring the contents to a boil and turn off.
9. Pour the broth over the fish and cool.
Jellied vegetables
Vegetable jellied productsOnions - 1 piece
Carrots - 1 piece
Cauliflower - 300 grams
Zucchini (small) - 1 piece
Bulgarian pepper - 3 pieces (better than different colors)
Tomato - 3 pieces
Champignons -500 grams
Basil - 1 bunch
Salt to taste
Gelatin - 30 grams
Salt to taste
How to make aspic from vegetables
Carrots, 300 grams of cauliflower, zucchini, 3 peppers, 3 tomatoes, wash with cold water. Peel carrots, cut into flowers or asterisks.
Divide the cauliflower into inflorescences. Peel the zucchini, cut into slices. Remove bell peppers from stalks and seeds, remove partitions. Cut each pepper lengthwise into three pieces, then stripes across. Remove the stalks from tomatoes, cut into thin slices.
Peel the onion. Wash the basil, separate the leaves from the stems and chop.
Pour 1 liter of water into a saucepan, put on fire, bring to a boil. Put the whole onion into boiling water, salt, cook for 3 minutes.
Then add carrots, cauliflower, pepper, zucchini to the pan. Cook for 10 minutes. Remove the pan from the heat. Remove the onion with a slotted spoon (it will not be useful). Drain the hot vegetable broth into a separate bowl, dissolve 30 grams of gelatin in it, and let stand until the broth is slightly warm.
Put vegetables in a jellied dish (put tomatoes raw), put basil on top, pour gelatin. Put the jellied form in the refrigerator for 2 hours.