I already wrote - each holiday has its own taste in memories. And what they write - the New Year smells of tangerines, this, on the one hand, is certainly true. But in every house the New Year smells differently anyway - after all, the dishes on the table are somewhat the same, in some ways very different.
So with taste.
Even the taste of New Year's Olivier (if it is still being prepared) does not repeat itself. And what can we say about other dishes?
The same jellied fish (“What disgusting is your jellied fish”, remember?), Appeared in every family in a new guise.
For example, we cooked it very rarely, very unusual, because almost everyone liked it. And yes, this dish can be called the taste of the "classic Soviet New Year". Not in our country, but in our family. And in doing so, I will tell the perfect truth.
Well, okay, to the very taste.
We take:
- Fish (white) weighing about a kilogram. It is better to take fresh, after all, it tastes better, but then what are the possibilities. The more tender the fish meat, the tastier the dish will be.
- Dried parsley root - two tablespoons (tablespoons)
- One carrot
- One onion
- Lemon juice a few spoons
- A handful of good raisins
- A spoonful of honey
- Gelatin (the amount depends on how much broth and what kind of gelatin you have)
- Salt-pepper to taste
Well, to decorate the jellied vegetables, chopped or hard-boiled.
How do we cook
Peel the carrots and onions, cut them into large pieces, fill them with water and put them all on fire. We cook for about ten minutes, during this time we cook fish.
We clean it, gut it, remove the head (if the fish is whole) and cut it into portioned pieces.
We put the fish in the vegetable broth, reducing the heat so that the brew does not boil like in a witch's cauldron. Salt, add spices, cook for about 7-8 minutes.
While the fish is boiling, soak the gelatin, rinse the raisins, curl them with 100 ml of water and dissolve a spoonful of honey in this, cook the raisins for about 6 minutes.
Now we put the fish on a plate, take out the vegetables from the broth or filter it and begin to boil the broth itself. We need two-thirds of it left. Then the taste will be rich.
When this miracle happens, we mix gelatin and honey-raisin broth into the broth (I don't like it when raisins are added, so I remove them), and also a few tablespoons of lemon juice. If you replace it with lime juice and add a little fish sauce and ginger, there will be a kind of pan-Asian option (but not for everyone).
We put the fish on the bottom of the mold, decorate (if there is such a desire and opportunity) and fill it with the broth prepared for gelling.
Next, in the refrigerator, well, and then - bon appetit!