Mackerel pour in white wine jelly (maquereaux ai vin blanc)

1 serving


Pour the gutted whole fish into the pre-cooked and cooled decoction so that it only covers the fish, bring to a boil and cook over low heat for 15 minutes. Remove the fish from the heat and cool in the broth. Remove from the stock, carefully cut into pieces, select all the bones and put the fish on a dish. Put the decoction on fire and cook over low heat until the liquid is reduced by half. If the decoction turns out to be cloudy, brighten it during boiling with a guff from caviar (4-5 tbsp. spoons of guts per 1 liter of decoction before boiling). To prepare guts, grind the caviar of the prepared fish in a mortar with cold water, adding water gradually so that a homogeneous mass is formed (water should be 2-3 times more than caviar). Decoction cool, strain and pour them fish laid on a dish, decorating the pieces of fish with parsley greens and capers. Cool so that the decoction turns into jelly. For confidence, you can put gelatin (1 tbsp per 1 liter of decoction) in the decoction before the end of the digestion, but gelatin can worsen the taste of frozen jelly.