Jellied salmon or fish aspic (Steba DD1 ECO)

Jellied salmon or fish aspic (Steba DD1 ECO)

Category: Fish dishes

Ingredients
Salmon tail	1 PC
Salmon head	1 PC
Salmon ridges	4 things
Cod ridges	2 pcs
Tails and bellies of cod	4 things
Gelatin	3 pack
Celery feathers	2 pcs
Lemon without peel	1/2 part
Pepper mix	1 tsp
Dill	4 twigs
Parsley	4 twigs
Rosemary	1 branch
Yellow onion medium	1 PC
Water	400 ml
Salt	1 tsp

Cooking method

• 1. We wash the Fish, clean it from the scales, let the water drain.
• 2. Divide the tail into fillet and ridge.
• 3. Put all the spices in the MV bowl on the bottom.
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• 4. We spread all parts of the fish, except for the fillet. Close, Turn on the meat program for 10 minutes. After the end of the program, we wait for the valve to open (about 25 minutes).
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• 5. Open the MB and put the fillets on the stand in the bowl. We also close the program Fish 7 min press. 70. After completion, open after the valve opens. Pour some broth and dissolve the gelatin.
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• 6. Take out the fillet and all parts of the fish. Strain the broth and mix with the broth + gelatin.
• - about gelatin: if gelatin is a powder, as in the picture or as a sheet, then you can immediately add it to the ready-made hot broth, it will dissolve very well. And if granules, our domestic, then add it to the broth during cooking - p. 5
• 7. Separate the bones from the fish pulp. Divide into molds and pour over broth. Remove after cooling in the refrigerator.
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Time for preparing:

about 2-2.5 hours

Note

Bon appetit, everyone! Zalisnoe-jellied meat, which turned out to be from a mixture of fish, was laid out in molds, and after solidification I put it in the freezer - I will add it to soup or garnish for children. The broth turned out to be very rich and tasty. There is a slight lemon note, but not bitter.