Red Fish Jellied Fish

Ingredients

Trout

1 carrot

1 onion

5 allspice peas

3 cloves

celery (greens)

parsley

dill

salt

2 bay leaves

2 eggs

100 ml cream

1 lemon

30 g gelatin

Clean and wash the fish, be sure to remove the gills. The head can be cut into pieces.

Place everything in a saucepan, add enough water to just cover the fish, bring to a boil, skim off any foam, add the onion (whole), carrot, spices, and salt, and simmer over very low heat for about 20-25 minutes. Before finishing cooking, squeeze the juice of half a lemon into the broth (to acidify and brighten).

 

Catch the fish, strain the broth (if there's any fat on the surface, be sure to skim it off), and let it cool. Pour off about a cup of broth and soak the gelatin in it.

Carefully scrape the flesh from the bones. Don't forget there's meat in the head that you can't see right away:



You'll need about 800-900 ml of broth. Pour it into a separate bowl, heat it, pour in the swollen gelatin, and stir well until it's completely dissolved. Do not boil! Cool the broth, pour off 100 ml (for the white layer), 400 ml (for the clear layer). Mix the remaining broth with the fish, pour it into a jellied dish, and let it set. While the first layer is setting, boil the eggs, slice the lemon and carrots, and prepare the garnish.

 

For the white layer, mix 100 ml of broth and cream. Pour it over the set fish aspic and refrigerate. This layer is thin and sets very quickly.



Arrange the decoration on the white background, however you like, and carefully spoon the clear broth over all the details. Refrigerate. After a few minutes, when the decoration has adhered properly, slowly pour the remaining clear jelly over it. Let it set overnight.

Enjoy!