Trout bottled in moulds (truite a la gelee)

1 serving


Cook the head, skin and bones of the fish over low heat in a closed dish in a decoction for boiling and fitting fish
1. 5-2 hours. Cool and strain. Peel the trout from the scales, gut without cutting the abdomen, and put it entirely in a deep pan. Fill part of the decoction so that it covers the fish by 1/2 or 1/

3. Cover and let the fish in until fully ready over low heat. Remove and cool. If large trout is being prepared, then so that it does not fall apart, it must be tied with gauze ribbons and attached to a grate, from which it must be lowered into a tray for admission. Combine the decoction remaining in the pan with the unused decoction and cook enough to leave the desired amount of jelly. After boiling, salt to taste. If the jelly is cloudy, brighten it with fish caviar. Strain and cool. Pour the semi-faded jelly into a comfortable narrow tin and refrigerate. When the jelly sets, drain the jelly that has not frozen on top from the bottom and edges by 0. 5-1 cm, put the fish, decorate with lemon wedges, parsley leaves and pour the jelly again. In the same way, you can cook water from other varieties of fish.