Pink Salmon Jellied with Vegetables

Ingredients

Pink Salmon 1000 g

3 Mushrooms

Carrots

1/4 Lemon

Ground Black Pepper to Taste

1 Onion

2 Bay Leaves

Salt to Taste

Celery (Root) 50 g

Gelatin Granules 40 g

Allspice peas 6 pcs

Eggs 2 pcs

Green Peas 100 g

Clean the fish, remove bones, fins, and scales. Divide into two halves and cut each into pieces. Cover the gelatin with water and let it sit for a few minutes.

Place the fish, head, tail, and spine in a saucepan, cover with water, and bring to a boil. When the water boils, reduce the heat and skim off any foam.

 Peel the onion and carrot, along with the mushrooms and celery root. Add to the pan, add the bay leaf, salt, and peppercorns. Cook for about 40 minutes.

Remove the fish and strain the broth. Set aside a few pieces of mushrooms and carrots.

Slice the lemon into half rings. Pour boiling water over the green peas and let sit for 15 minutes. Hard-boil the eggs, peel them, and cut them into slices.

Take a serving dish, place the pink salmon on top, then add the mushrooms, carrots, lemon, eggs, and sprinkle with peas. Strain the broth through cheesecloth, mix with the gelatin, and heat over low heat until the gelatin is completely dissolved. Add salt and pepper and stir.

When the broth has cooled slightly, pour it over the fish and refrigerate until completely set.

 Bon appetit!