Jellied fish - a dish of privileged

In ancient Russia, a fish pour was considered a princely dish, because The main component apart from fish was glue - karluk, which was not cheap at all and did not have an unpleasant fish smell. Also in the role of a thickener, fish bones and scales were used, a viscous broth was cooked from them, and then thoroughly cleaned and again boiled to an amber color. But with the advent of purified, inexpensive gelatin, the flood appeared on the tables of commoners, merchants and philistines.

What are the only products not used for the preparation of jellies: chicken, seafood, and berries. In the Soviet times, the jellied was prepared mainly from pike perch, it was practically on every New Year's table, but here the sight of the Soviet jellied was not particularly attractive. The extracted or bought pike-perch was boiled and poured with ordinary broth, and only a green twig or a slice of lemon served as an ornament - but the taste was excellent.

Pike perch was necessarily served with various salads, potato pancakes and stuffed duck. If you compare the Soviet jellied fish and merchant, then in the second case it consisted not only of one fish covered with broth, but was a culinary masterpiece collected from several layers of vegetables. The first layer was poured with purified broth and allowed to freeze well, then fillets of the missed fish, celery, carrot slices, greens, eggs, lemon were placed on it - all was poured with decoction. Then put in the cold, so that the fish "stuck" and after a certain time repeated the layers, it turned out a certain composition of floating fish in bright vegetables.

In the modern world, we call jellied meat from the meat cold, jellied with fruits - berry jelly, but, but the fish jellies did not change the name. To get a delicious fish inundation, it is recommended that beluga, pike perch, sterlet, sturgeon, perch, bream, or carp. For meat jellies, absolutely any meat suits: pig, veal, game, poultry, ham, corned beef.

Vegetarian jellies are prepared from vegetables and fruits (cauliflower, carrots, turnips, asparagus, pear, apples and many others) sometimes combine these products among themselves in different interpretations, it turns out not less tasty and more useful. The broth obtained when cooking vegetables, fish, or meat is used to make jelly. Depending on the strength of the broth, the required amount of gelatin is added. If the whole pike-perch was cooked with a head, then the proportion is approximately this: for a glass of broth 1 a bag of gelatin. On a broth of chickens or chickens it will take 2 sachets, on a vegetable broth 3 packages of gelatin.

Now let's go directly to the recipe - the jellied fish (pike perch) :

Peeled fish cut into small pieces, head, bones, caviar put in a pan, pour water, add bay leaf, salt, onions, roots and after 15 minutes put the same pieces of fish there. At the end of the time, the ready pike perch is taken out and laid out on the form in the form of whole fish and put into the cold for half an hour. Fish broth strain and add the soaked jelly, boil for several minutes and drain again.

For each piece of fish put in the form of decoration circles of carrots, lemon slices, greens, gherkins, then gently and in several stages pour the dish with prepared gelatin. Jellied fish should be well frozen and only then fed to the table with pickles, mustard or horseradish.

The following recipe will be no less tasty - jellied from fish without gelatin:

Composition:

Is desirable zander

-bow

-carrot

-Swekla (for an amateur)

-salt

-spice

Preparation:

Purified fish cut into pieces and cook with onions, carrots and fish scales wrapped in cheesecloth for about an hour. After an hour, take out the fish and vegetables, put it on a dish and put it in the fridge, and let the bag with scales cook for another half an hour. After 30 minutes the broth is ready, they can be filled with our fish. The broth should turn out dense and sticky.