Made this kind of fish aspic by @Inga's recipe. Sea bass is a fairly affordable fish, although you have to tinker with it in the same way as when preparing a jellied from a soup set. # fish dishes # fish # sea fish # aspic # jellied fish # christmas
Ingredients: Sea bass, Carrots, Onions optional, Salt, black pepper to taste, Parsley or cilantro, Olives optional, Egg optional, Gelatin, Horseradish, mustard for serving
Cooking method:
If the perch is frozen, then it must be defrosted. This can be done by putting it out of the freezer into the refrigerator, where it will defrost for a long time, about a day, but the defrosting will be gentle.
Next, wash my perch, cut off the fins and tail, I did it with scissors. We clean the perch from the scales.
Fill the perch with cold water and let it boil. After boiling, remove the foam, then salt, add peeled carrots and onions. This time I peeled the onions, before that I made aspic and put onions in the husk, it was necessary for color, but nevertheless, aspic, unlike jelly, should be transparent.
Add spices - bay leaves, black peppercorns, if desired. I added black pepper from the mill. Cook until the fish is ready, you can remove it before the carrots.
After taking out the fish and carrots, take out the onion and discard it, it is no longer needed. Strain the broth through cheesecloth into another pan.
Add gelatin to a warm 70-80 g broth, I had an instant one from Haas. Read the method of using gelatin on the package, I had one packet of gelatin for 1 liter of liquid, but in fact there was more liquid. Everything froze well, only a little longer.
I stirred the gelatin with a whisk when adding it, but if it does not dissolve well, the broth can be slightly warmed up until the gelatin dissolves, but not boiled.
The broth with gelatin is ready, now you can take apart the perch from the bones and immediately put the perch fillet in the jellied dish.
Add carrot pieces there. You can add a boiled egg, cut into pieces, olives and parsley or cilantro.
Pour everything with broth with gelatin and refrigerate, after cooling. Gelatin should set in 4-6 hours, although 2-3 hours are written on the package.
The filling is ready. Bon Appetit! 💓🙏
Jellied salmon soup set.