Jellied fish

 Fish dishes

 Fish is a necessary product for humans: it is rich in healthy fats and proteins, phosphorus, zinc, calcium and iron, and vitamins.  That is why it is mined in natural reservoirs, seas and oceans and bred on special farms.  It is impossible to imagine many cuisines of the world without fish dishes.

Jellied fish

 Jellied fish is an indispensable attribute of the New Year's table in many Russian families.  It should be prepared slowly, it is better to start a couple of days before the holiday.  Then the dish will be truly beautiful and festive. 

INGREDIENTS

 zander weighing 1 

 2 small onions

 2 small carrots

 1 bay leaf

 3 black peppercorns

 30 g gelatin

 salt, freshly ground white pepper

 For decoration:

 30 g red caviar

 2 medium lemons

 2 small pickles

 handful of green peas

 5 boiled quail eggs

 half a red bell pepper

 1 sprig of parsley

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Step 1

 Clean the fish from scales, cut the abdomen and gut.  Remove the gills and dorsal fin and cut off the head.  Remove the spine and costal bones.  Remove the remaining bones with tweezers.

 Place the fins, bones and head in a saucepan and add 1.5 liters of water.  Peel the onions and carrots and add to the pot.  Put on fire, bring to a boil.  Remove foam, add peppercorns and bay leaf.  Lower the heat and simmer the broth uncovered for 1 hour. Meanwhile, pour the gelatin over 1 cup of cold water and leave while the broth boils.

Step 2

 When the broth is ready, strain it through a sieve and 4 layers of cheesecloth.  Add swollen gelatin.  Stir thoroughly and strain again.  You've got a lanspice.  Add 1 tsp to lanspic.  salt and stir.  Cool lanspic to room temperature.

Step 3

 Line a dish or large plate with cling film.  Place the fillet on it skin side down.  Salt and pepper, cover with cling film on top.  Place in an oven preheated to 100 ° C and cook for 1 hour. Cool the fish and refrigerate for 5 hours, preferably overnight.

Step 4

 Pour lanspeak into a dish for aspic with a layer of 5 mm.  Place in the refrigerator until completely solidified.  Cut the fish fillet into neat small pieces.  Put the fish on the frozen jelly layer.

Step 5

 Fix the fish in this position by watering three ladles of lanspeak.  Remove to refrigerator.

Step 6

 Cut the lemons into thin half rings.  Cut hearts out of sweet peppers using a cookie cutter or cut into diamonds.  Use pickled cucumber circles as coasters for halves of boiled eggs.  First, dip each piece of jewelry into the lanspeak, and then lay it on a dish.  Pour the remaining lanspic into the aspic and refrigerate the dish.  Put caviar on eggs, decorate with slides of jelly.

 Pour a glass of lanspic into a bowl and refrigerate.  Chop the jelly into small cubes for garnish.