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Fish jellyfish
1 serving
Cut the prepared fish into pieces. Fill the tails and heads with water and bring to a boil, removing the foam. Then we add salt, aromatic roots, spices and cook for another half hour. Filter the broth, put prepared pieces of fish in it and cook until tender (but so that the fish does not fall apart). After that, carefully free the fish from the bones and arrange it into molds. Based on fish strained broth, we prepare a pour with gelatin and whipped protein (for clarification). Let us infuse and fill the molds. We decorate the jellyfish with lemon slices and parsley greens.
Cut the prepared fish into pieces. Fill the tails and heads with water and bring to a boil, removing the foam. Then we add salt, aromatic roots, spices and cook for another half hour. Filter the broth, put prepared pieces of fish in it and cook until tender (but so that the fish does not fall apart). After that, carefully free the fish from the bones and arrange it into molds. Based on fish strained broth, we prepare a pour with gelatin and whipped protein (for clarification). Let us infuse and fill the molds. We decorate the jellyfish with lemon slices and parsley greens.
carrots - 1 pc., parsley root to taste, parsley greens to taste, dill to taste, salt to taste, leek - 1 pc., lemon to taste, carp - 1 kg, or carp - 1 kg, or walleye - 1 kg, onions - 1 pc., black peas to taste, allspice to taste
