Jellied fish rolls with crab sticks

Category: Fish dishes

Ingredients
fish fillet of any fish (I have a hake carcass)	250 grams
carrot	2 pieces
turnip onion	2 pieces
semolina	2 tbsp. spoons
crab sticks	4 pieces
nori leaf	1 piece
garlic	1 clove
dill	2-3 twigs
fish broth or water	400 milliliters
gelatin	12 grams
water for gelatin	100g
dry white wine option	30-50 grams
salt	taste
ground black pepper	taste
fish spices option	taste
Bay leaf	1-2 pieces
allspice peas	3-4 pieces
------	--------
cling film

Cooking method

Peel and wash carrots, onions and garlic.
If you have a fish fillet, then just skip this item. Mill the fish carcass and remove the skin, cut the fillets into long strips, so it is more convenient to pass them through a meat grinder.

Cook broth from fish bones, carrots, onions and spices. Cook until the carrots are tender, salt well and add dry white wine at the end of cooking. Remove the carrots (we need them for decoration, strain the broth.

Pass fish, garlic, onion and raw carrots through the finest sieve of a meat grinder. Add finely chopped dill.
Pour in semolina, salt, pepper and add spices for fish if desired.
Mix the minced meat and beat off slightly.
Cut the nori sheet in half and slightly moisten with water.
Defrost the crab sticks, remove the film from them. Place two sticks on a nori sheet and wrap. We will have two rolls.
Spread cling film. Divide the minced meat into two parts. Put half of the minced meat on the foil, forming a rectangle.
Put a roll of crab sticks on the minced meat.
Using a film roll the minced meat with crab sticks into a roll, twist the ends, compact well, rolling the "sausage". We get two such rolls.
Fold the rolls into a ready-to-use steamer and cook for 20 minutes. Take them out and let them cool completely for a few hours, preferably in the refrigerator.
Remove the film from the well-cooled roll and cut it into pieces. Choose the thickness of the pieces yourself. I cut into about 2 centimeters.
Pour gelatin with boiled water at room temperature, stir and let it swell.
Transfer gelatin to fish broth and heat until completely dissolved. Do not boil. Allow to cool to room temperature.

Put rolls, boiled carrots, greens and lemon slices on a dish with sides. Fill the rolls with broth up to half. Put in the refrigerator to set the jelly and then cover the broth completely. Put in the refrigerator until it solidifies.

Cooking is not difficult, the main thing is to do it with love for your loved ones.

Note

Irina Khlebnikova and IrikF have recipe options.
You can exclude semolina. Use a bun and egg soaked in milk and squeezed out.
The dish looks very impressive. It seems to me that for an amateur.