Fish Jelly
Main Dishes • European
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Fish Oil 10 oz
- Gelatin to taste
- Fish Trimmings 10 oz
- Root Vegetables to taste
Step-by-Step Guide
Step 1
Thoroughly rinse the skin, bones, and scales of the fish, cover with cold water, bring to a boil, and simmer with the root vegetables over low heat for 1.5 to 2 hours.
Step 2
Skim off the fat and strain.
Step 3
Soak the gelatin in cold water or broth beforehand (1 part gelatin to 8 parts liquid).
Step 4
To prepare 1 liter of clear jelly, take 40 grams of gelatin, pour over 300 ml of cold liquid, stir, and let sit for 30 to 50 minutes to swell.
Step 5
Add the swollen gelatin to 700 ml of hot, strained, fat-free broth, stirring until completely dissolved, then strain.
Step 6
If the jelly is cloudy, it needs to be clarified using a clarification method.
Step 7
For clarification: for 1 liter of broth, take 3 egg whites, mix with five times the amount of cold broth, and add grated carrot.
Step 8
Introduce the clarification mixture into the cooled broth with gelatin, quickly bring to a boil, then maintain a gentle boil for about 30 minutes.
Step 9
The broth will clarify, and the egg whites will settle at the bottom of the pot.
Step 10
Strain the finished clear jelly and use it to prepare aspic dishes.
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