Poured from fish with gelatin

4 servings
2 hours

I was making a half-serving fill. I thought there was little water, I took more. And gelatin was not enough for me to completely stabilize the broth, I had to add more. Remember that gelatin cannot be boiled, it loses its gelling properties. Introduce it into a slightly cooled stock. You can take absolutely any fish - both river and sea. To keep the stock clear, cook it over a very low heat, removing all the foam. To decorate the pour, boiled eggs, peas, corn, cranberry berries are used.

How to make a poured fish with gelatin? Prepare the products. Pre-thaw the fish if frozen. Clean and gut her if she's whole. You can use both whole and pieces. I have cod steaks. Take filtered or bottled water.

Put a pan of water on a heat, bring the water to a boil. Toss the bay leaves, peppercorns, peeled whole onions and carrots. Put the fish down. Bring to a boil, carefully remove the foam with a spoon. Salt to taste. Lower the heat, cover the pan with a lid and leave to cook until the fish are cooked. The cooking time depends on what kind of fish you have and what size it is. Since I had pieces, I cooked for 40 minutes.

Remove the fish from the finished stock. Discard the onions, and leave the carrots, they will be needed to decorate.

Pour some stock (about 150ml) into a glass, cool a little. Dissolve the gelatin in it.

Strain the remaining broth into another dish.

Pour the dissolved gelatin into the broth, mix.

Pour some stock to the bottom of the utensils in which you plan to serve the filling. Put it in the refrigerator so that this layer freezes.

Cut the fish into pieces, remove the skin and bones, if any.

When the bottom layer has grabbed, remove the plate from the fridge. Lay the fish on top. Cut lemon, carrots, olives into beautiful pieces. Spread them out between fish. Decorate with herbs.

Carefully pour the stock over the strainer. Try to ensure that all products are flooded. Remove the pour into the fridge to set for an hour. Serve on the table before use. Enjoy your meal!

Note that the quality and taste of the finished dish largely depends on the correct defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Why gelatin does not freeze well, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking, read the article about gelatin.

For cooking, it is better to use taste-neutral filtered or bottled water. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.