White Fish Jellied in Beetroot Jelly

Ingredients

1500 g white fish

2 sprigs parsley

2 sprigs dill

500 g carrots

For the jelly:

1 beetroot

1 onion

1 leek

1 parsley (root)

1 bay leaf

4 allspice

Salt to taste

2 egg whites

5 pieces ice

45 g gelatin

Clean the fish, remove the head, fins, and tail. Wash the fish thoroughly inside and out. Make two longitudinal cuts along the spine and separate the fillets, removing all large and small bones.

Cut the fillets into 1.5 cm wide strips, place skin-side down on a cutting board, cover, and refrigerate.

 Peel the carrots and cut them into lengthwise strips. Boil the fish heads, tails, fins, and spines in a saucepan with 2 liters of water for 10 minutes. Bring to a boil, then skim off any foam.

Add the prepared vegetables, salt, and pepper. Simmer uncovered for 30 minutes. Add the bay leaf 10 minutes before the end of the cooking time. Strain the broth through a fine sieve into a clean saucepan and return to the heat.

Peel and coarsely chop the onion, parsley root, and leek. Place the fish heads, tails, fins, and spines in a saucepan with 2 liters of water, bring to a boil, and skim off any foam. Add the prepared vegetables, salt, and pepper. Simmer uncovered for 30 minutes. Add the bay leaf 10 minutes before the end of the cooking time. Strain the broth through a fine sieve into a clean saucepan and return to the heat.

 Add the fish fillets to the broth and simmer, skimming off any foam, for 6 minutes. Transfer the fish to a serving dish and let cool.

Peel the beets, finely grate them, and add them to the broth. Bring to a boil and simmer for 10 minutes. Strain. Whisk the egg whites with ice, pour them into the broth, stir, and bring to a boil. Remove from heat and let stand for 10 minutes. Skim off any foam and strain the broth again through several layers of cheesecloth. Add the gelatin to the warm broth and stir until completely dissolved.

Line a tall baking dish with plastic wrap. Alternately layer the fish and carrot strips. Carefully pour in the beetroot broth and gelatin, let cool to room temperature, then refrigerate for at least 3 hours, or preferably overnight.

Enjoy!