Jellied mackerel
Origin of the recipe
Aspic is a staple of Russian cuisine, but it gained its true popularity thanks to French chefs. In the late 18th century, French cooks observed Russian servants pouring broth over leftover meat and fish to make jellied meat. They replaced the leftovers with the best cuts of fish and clarified the broth. Today, gelatin is added to the broth to create a more stable jelly.
What do you need for cooking?
Ingredients
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Cleaned mackerel
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Onion
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Carrot
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Gelatin
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Bay leaf
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Allspice
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Carnation
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Cranberry
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Green peas
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Green
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Water
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Salt, pepper
Kitchen utensils
- Knife
- Board
- Pot
- Sieve
- Small containers
Step-by-step recipe
Step 1:
Coarsely chop the onion and carrot.
Step 2:
Place chopped vegetables, mackerel, bay leaves, allspice and cloves into a saucepan.
Step 3:
Bring the contents of the pan to a boil and cook for 20 minutes.
Step 4:
In a small bowl, mix gelatin and 5 tablespoons water.
Step 5:
Remove the fish from the pan. Remove all bones from the fish and shred it into small pieces using your hands.
Step 6:
Strain the broth through a fine sieve.
Step 7:
Add gelatin to the broth and stir until the gelatin dissolves.
Step 8:
Pour 2 tablespoons of broth into the aspic molds and refrigerate until the broth hardens.
Step 9:
Chop the carrots from the broth and parsley.
Step 10:
Place carrots, cranberries, peas, and herbs in containers. Pour broth over the vegetables and refrigerate for 30 minutes.
Step 11:
Place the chopped fish into containers and pour the broth over them.
Step 12:
Place the containers in the refrigerator until the jelly has completely hardened.
Cooking tips
It's best to make the broth in advance, for example from fish bones. This will make the aspic richer and more flavorful.
It is not necessary to use small serving containers, but this will allow the broth to set faster and the aspic will be more portioned.
