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Poured from fish
8 servings1 hour 30 min your 50 min
A very popular festive dish is poured from fish. The recipe for flood fish is not as complicated as it might seem at first glance. However, in order for the poured fish to be successful and tasty, bones should be carefully removed from the fish in the first place. The poured fish should also be beautiful - you need to approach the process of decorating the dish creatively and with your soul.
Fish - 1 kg, Water - 1 l, Onions - 1 pc., Parsley root - 1 pc., Celery root (optional) - 1 pc., Carrots - 1 pc., Green peas - 100 g, Parsley greens - 10 g, Salt - 0.5-1 tbsp. l., Black pepper - 10 pcs., Bay leaf - 1-2 pcs., Gelatin - 40-50 g
Prepare the ingredients for the poured fish.
How to make poured fish: Clean fresh fish (walleye, carp, pike, etc. ), gut, wash, separate heads and tails, cut into pieces, remove bones. 
Peel and wash carrots, celery (optional) and onions. 
Lower the heads and tails into cold water, put on fire, bring to a boil, remove the foam, add onions, roots, salt, pepper, bay leaf and cook for 15 - 20 minutes, periodically removing the foam. 
Remove the heads and tails from the decoction, immerse pieces of peeled fish in it, cook until tender over low heat. 
Carefully remove pieces of fish from the broth with a spoon, put them on a dish or in molds. Garnish the dish with boiled carrots, chopped into asterisks, green peas, parsley greens. Strain the broth through 2-3 layers of gauze. 
Soak gelatin in warm water (150-200 ml of water is needed for 40 g of gelatin). 
Add soaked in warm water, swollen gelatin to the strained broth, bring to a boil, but not boil (heat so that the gelatin dissolves). 
Pour the fish with broth, put in a cold place. 
Horseradish should be served to the poured fish. You can use a slice of lemon to decorate the poured fish, but only after setting the jelly, otherwise the poured fish will mustard. Enjoy your meal!