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Bottled fish

Poured from fish - the recipe is not easy, so festive. If you don't want fish-infused, in the words of one famous character, to sound like strychnine, you should read how to make fish-infused. More details about poured fish...The main trick is how to cook bottled fish so that it freezes. First of all, you need to understand what fish is made of. Almost from any, but there is an important nuance here. There are several ways to make a poured fish: with and without gelatin. Gelatin is needed to form a gelatine mass from the broth. But we will tell you how to cook bottled fish without gelatin. If you can get rid of ruffles or other fish that secrete gelling substances, you can do without gelatin and make a poured fish without gelatin. But, for example, pouring red fish without gelatin will be problematic to cook.

To make the fish pour, the recipe begins with cooking the broth. If you cook the right broth, you get a delicious poured fish. The broth recipe is simple: fish with bay leaf and onion, cook for an hour or two, or 40 minutes if you use gelatin. Then cook large fish in this broth, put it on a dish, filter the broth. We take the boiled fish into pieces, pour it over the broth, add gelatin if necessary and put it in the refrigerator. After half an hour or an hour, the flood fish is ready. If you mix the sauce and do not freeze, you get fish in tomato poured. You can cook very beautifully poured fish, a photo recipe for such a dish is simply necessary if you want to surprise guests. The broth freezes in a mold, where layers of fish, lemon, olives, carrots, even seafood are visible, all this can contain poured fish. The photo of such a dish is very beautiful, but the main thing is that such a flooded fish is very tasty. Use recipes poured from fish photo, poured fish recipe with photo and this old Russian dish will receive features of French sophistication.