Pour fish in slices

1 serving


Cook the broth of vegetables and spices and put the peeled fish in the boiling broth. Allow to boil over a high heat, then reduce the heat and cook until tender, preventing the water from boiling. Put the cooked fish in cold salted water and, when cooled, cut into thin, wide pieces. Pour the gelatin into 1/2 cup of cold broth and put in a warm place to dissolve. Continue to evaporate the fish broth until 1 L of liquid remains. Remove the fat from the strained broth and immediately mix with the dissolved gelatin. Mix well and pour 1/3 of the entire amount into a large enameled baking sheet; on half-5a-melted jelly, spread fish in slices, decorate each with a circle of boiled eggs, several green peas, green sprigs of parsley and boiled carrots from fish broth chopped in the form of stars. Top with the remaining semi-faded fish jelly, let set well, cut around each slice of frozen jelly, put all the slices with "scales" on a narrow long dish. Mayonnaise should be applied to the fish.