Bay without gelatin from walleye

4 servings
10 hour

Medium-sized fish is suitable for cooking bottling. It can be fresh or pre-frozen. To cook the broth, you need onions and medium-sized carrots, spices. To decorate the pour, you can take any products to taste - these can be carrots, green peas, olives and olives, fresh greens, boiled eggs, caviar. If the fish is previously frozen, then defrost it beforehand, leaving it in water at a temperature of 10-18 degrees.

Clean the fish from the scales, starting from the tail. Cut the abdomen and clean the insides. Remove the gills. Cut out the dorsal fin and cut off the tail. Cut off the head, remove her eyes. Remove the fish fillet along with the skin. Carefully cut out the ridge with rib bones. Remove small bones with tweezers.

Take a pot, put bones, head and fins in it. Fill with 1. 5 liters of cold water. Put on heat, bring to a boil. Remove the foam and reduce the heat to medium. Cook the fish until the volume of water is almost halved. If necessary, remove the foam.

Add the peeled carrots and onions, bay leaves, salt and peppers with the peas. Boil for about 20 minutes.

Cut the fish fillet into portions and add to the stock. Cook for another 15 minutes. During cooking, the broth will become even smaller, thereby increasing its gelling properties.

Strain the broth through a sieve, then through several layers of gauze. Let it cool a little. Take the filling dishes and lay out the boiled fillet.

According to your taste and desire, decorate pieces of fish - herbs, peas, olives, etc.

Pour the broth over the fish and leave to cool to room temperature on the table. Then put it in the fridge. Filling without gelatin freezes much longer.

Supply the finished filler from the pike perch with the cooled one. It is perfect for potato dishes. Filling without gelatin at room temperature melts very quickly.