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