Jelly Fish

Jelly fish 1.5 kg of fish, carrots, and parsley root, onion, 2 boiled eggs, 100 grams of green peas, lemon, 5 teaspoons gelatin, bay leaf, 5-6 peas hot pepper, salt. Vegetables, fish heads and tails pour 1.5 liters of hot water, add salt, add the spices and cook on low heat for 30 minutes. Vegetables in broth and then put sliced portions erased fish. Keep on low heat for 20 minutes. To add the hot broth strained soaked gelatine in cold water. Pour a spoonful of the cooled broth in large bowl. Put them in the egg particles slices of carrot broth, green peas and a few servings of fish, carefully selecting from her bones. Pour the fish broth and knock out the cold. Before serving vmochenim in hot water with a knife separate the iron from the walls of the cup, and carefully remove the portion of the wide dish. Garnish with parsley leaves and curly sliced lemon. To file a jelly fish mustard sauce.

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