Changes: Fish Jelly

Latest revision as of 12:20, 27 March 2011

Ingredients

2 lb (1 kg) fresh fresh-water fish (pike-perch, carp, sazan)
1 onion
1 carrot
4 – 5 black and aromatic peppercorns
2 – 3 bay leaves
1 piece of root parsley
1 lemon
dill
salt

Directions

Scale, gut and wash the fish.
Cut it into small bits.
Pour water over the fish's heads and tails and bring to a boil removing the scum.
Add the salt, culinary roots and spices; boil again for ½ hour.
Strain the broth, add the bits of fish and boil till done.
Make sure the bits do not crumble.
Remove the bones carefully and lay out in small forms.
Use the strained fish broth as the base for making a jelly with gelatine and a beaten-up egg-white (for coloring).
Let the jelly settle and pour into the forms.
Adorn with slices of the lemon and parsley.

@@ Line 1: / Line 1: @@
+== Ingredients ==
-{{Wikifiedrecipe}}
+* 2 lb (1 kg) fresh [[fresh-water fish]] ([[pike-perch]], [[carp]], sazan)
-==Description==
+* 1 [[onion]]
+* 1 [[carrot]]
+* 4 – 5 black and aromatic [[peppercorns]]
+* 2 – 3 [[bay leaf|bay leaves]]
+* 1 piece of [[parsley root|root parsley]]
+* 1 [[lemon]]
+* [[dill]]
+* [[salt]]
-==Ingredients==
+== Directions ==
+# Scale, gut and wash the fish.
-*2&nbsp;lb (1&nbsp;kg) fresh fresh-[[water]] fish (pike-[[Perch]], [[Carp]], sazan)
+# Cut it into small bits.
-*1 [[Onion]]
+# Pour [[water]] over the fish's heads and tails and bring to a boil removing the scum.
-*1 [[carrot]]
+# Add the [[salt]], culinary roots and spices; boil again for ½ hour.
-*4-5 black and aromatic peppercorns
+# Strain the broth, add the bits of fish and boil till done.
-*2-3 [[bay leaves]]
+# Make sure the bits do not crumble.
-*1 piece and root [[parsley]]
+# Remove the bones carefully and lay out in small forms.
-*1 [[lemon]]
+# Use the strained fish broth as the base for making a jelly with [[gelatin]]e and a beaten-up egg-white (for coloring).
-*dill
+# Let the jelly settle and pour into the forms.
-*[[salt]]
+# Adorn with slices of the lemon and [[parsley]].
-==Directions==
-#Scale, gut and wash the fish.
-#Cut it into small bits.
-#Pour [[water]] over the fish's heads and tails and bring to a boil removing the scaum.
-#Add the [[salt]], culinary roots and spices; boil again for 1/2 hour.
-#Strain the broth, add the bits of fish and boill till done.
-#Make sure the bits do not crumble.
-#Remove the bones carefully and lay out in small forms.
-#Use the strained fish broth as the base for making a jelly with [[gelatine]] and a beaten-up egg-white (for coloring).
-#Let the jelly settle and pour into the forms.
-#Adorn with slices of the lemmon and [[parsley]].
+[[Category:Russian Appetizers]]
+[[Category:Russian Meat Dishes]]
 [[Category:Carp Recipes]]
 [[Category:Gelatin Recipes]]
-[[Category:Perch Recipes]]
+[[Category:Pike-perch Recipes]]
-[[Category:Pike Recipes]]
+[[Category:Onion Recipes]]
+[[Category:Carrot Recipes]]
+[[Category:Parsley root Recipes]]
+[[Category:Lemon Recipes]]
 [[Category:Recipes that need photos]]
-[[Category:Russian Appetizers]]
-[[Category:Russian Recipes]]