13. Fish aspic

Ingredients::

Fish trimmings (heads, bones, fins), carrots, onion, celery, parsley (roots), water, allspice, bay leaf, egg whites (for clarification), salt.

Instructions:

Fish stock for jelly is obtained by boiling nutritional fish waste (heads, bones, tails, fins, scales, skins) and fish intended for gelling, glazing, and other purposes. Clean heads of gills and eyes and chop finely. Chop large bones into pieces. Wash other nutritional waste well with cold water. Keep large fish whole or cut into large pieces. Clean and wash small fish well after gutting. Cut into pieces and boil with other products in cold water at a simmer for 50-60 minutes, skimming foam. After boiling, add chopped aromatic vegetables. Towards the end, add parsley stems, dill, leeks, and spices (bay leaf, allspice, cloves, cinnamon, and salt). Strain the broth. Meanwhile, heat gelatin soaked in cold water in a water bath until melted, mix with fresh roe (crushed in a mortar), and dilute with a little water. Add vinegar and finely chopped onion. Beat well and dilute with hot fish stock if necessary, then pour into the strained broth cooled to 70–80°C, whisking continuously. Simmer the clarified jelly for 40-50 minutes, let it settle, and strain through cheesecloth. If roe is missing, clarify with lightly beaten egg whites. Used for gelling and glazing boiled or stewed fish, roulades, frog legs, etc.

Technical data and weights: