Pouring fish
Pouring fish with vegetables and quail eggs
Ingredients
| fish heads and bones 1 kg |
| carp fillet (skin on) 700 g |
| carrots 100 g |
| onion 200 g |
| celery or parsley root 180 g |
| sweet pepper 80 g |
| green peas (freshly frozen) 70 g |
| quail eggs (boiled) 8 pieces |
| gelatin 20 g |
| parsley 10 g |
| bay leaf 3 |
| salt to taste |
Instructions
Step 1
Put the celery root, onion, fish heads and bones in a pot. Pour 2 liters of boiling water, add bay leaf and salt. Boil the broth for 1 hour, then let it cool down to 30-40 degrees and strain through gauze.
Step 2
Cut the pepper into cubes, carrots into circles and boil in salted water until ready.
Step 3
Cut carp fillets into large pieces and boil them until ready.
Step 4
Fill gelatin with cold water 1 in 4, let it swell. When everything is ready, dissolve the gelatin in the broth.
Step 5
Cover a deep dish with plastic wrap. Cut the eggs in half and place cut side down. Next put carp pieces, boiled vegetables, green peas and parsley leaves. Fill everything with broth. Put in the refrigerator for 2 hours.
Step 6
Turn the frozen bay on a flat dish, remove the film and serve. Bon appetit!
