Jellied fish

Category: Fish dishes

Ingredients
Fish (I take fillets of Tilapia or Pangasius)	1 kg
Filling for fish aspic	4 sachets
Carrot	1-2 pcs
Greens (for decoration)	Several twigs
Turnip onions (for transparency of the broth)	0.5-1 pcs
A slice of salmon or trout (for a rich broth)	250-300 gr
Water	About 3 liters
Lemon	0.5 pcs
Salt	Just a little

Cooking method

Bring the fish to a boil, remove the foam, put half or a whole onion and 1-2 carrots so that the broth is transparent. Cook over low heat until tender.
When the fish is ready, put it on a dish, sort it out and take out the bones that come across.
At this time, we dilute our Filling for fish aspic in fish broth and bring to a boil, but do not boil.
Then we distribute the fish over the dish (or 2, as in my case), cut the lemon, carrot and put it on the dish. Add sprigs of greenery. We take it to a cool place and there, neatly fill it with filling through a colander.
We are waiting for it to freeze and ... Voila The dish is ready!
Bon Appetit!

The dish is designed for

I get 2 large dishes

Time for preparing:

1.5-2 hours

Cooking program:

Cooking

Note

1) my mother taught me that you need to add a piece of salmon or trout for the tasty broth. And I only had a steak, I cooked it too, but then used it for other purposes.

2) if you salt, then quite a bit, since the filling already contains all the spices and salt. otherwise it will be too salty.

3) I touch the fish with my fingers and divide it into small pieces, since there will be those who can eat it with bones.

4) my fish cooled yesterday on the balcony, and then I put it in the refrigerator.

5) best served with Creamy Horseradish

PS. I took this dish today in 1 day. And only 3 people ate.