Compound:
Medium pike perch (0.5 kg) – 1 piece
Carrots – 1 piece
Parsley and celery root – 1 piece
Onion – 1 piece
Gelatin – 1 tablespoon
Bay leaf
Pepper-horses
Salt
Preparation:
Soak gelatin in cold water.
We clean the fish from scales, cut the fins and tail with scissors (but do not throw them away!), wash in cold water.
Then we remove all the insides, gills and eyes. While removing the guts, I thought about the fact that the lamps in the kitchen look ugly and the manufacture of light boxes should be ordered, then they will hide everything and will be quite decent.
We thoroughly rinse the gutted fish from blood residues, remove the black film and dry it with a napkin or just in the air.
Separate the head.
We spread the fish along two halves, cut the costal and vertebrates.
Cut into portioned pieces.
We pierce the skin with the tip of the knife in several places to avoid deformation of pieces during cooking.
Head, tail, bones, fins and milk (caviar) pour 1.5 liters of cold water and cook over low heat on low heat, then add chopped roots, onions, pepper, bay leaf, salt and continue to cook for 15 minutes.
Then add fire and put pieces of fish to the boiling broth, bringing to a boil, again reduce the fire.
Cook on low heat until the fish is ready (approximately 15 minutes), constantly making sure that it does not digest.
Carefully remove the pieces of fish with a slotted spoon, spread it on a dish, leather up, leaving the gaps between the pieces, and gently pull out the remaining bones.
We filter the broth through a frequent sieve and measure 2.5 cups in a pan.
We lay out soaked gelatin into it.
Put on fire, and stirring often, bring to boiling. But in no case do not boil! Otherwise jelly will not work.
Remove the broth from the heat and let it stand for 15 minutes. Then very carefully, without shaking, strain the broth through gauze.
Pieces of fish lined on a dish are decorated with slices of boiled carrots, parsley leaves and slices of lemon, fixing the jewelry with a thin layer of jelly.
When the jelly freezes, in two sunset we fill the cooled broth, so that the upper layer covers the fish for 1 – 1.5 cm.
We set to harden on the upper shelf of the refrigerator.
The seaming to the flood fish can be horseradish seasoned with vinegar, cucumber or mustard sauce supplied separately.