Jellied Fish recipe
information
This cold fish dish is of Eastern European ancestry. Any firm white fish fillets may be used.
ingredients
1 kg (2 lb) fish heads and trimmings
450 ml (16 fl oz) water
225 ml (8 fl oz) white wine
1 stalk celery, diced
bay leaf
25 g (1 oz) coarsely chopped parsley
2 onions, quartered
2.5 g (1/2 tsp) black pepper
30 ml (2 tbsp) lemon juice
pinch of salt
30 ml (2 tbsp) olive oil
1 kg (2 lb) fish fillets
450 ml (16 fl oz) water
225 ml (8 fl oz) white wine
1 stalk celery, diced
bay leaf
25 g (1 oz) coarsely chopped parsley
2 onions, quartered
2.5 g (1/2 tsp) black pepper
30 ml (2 tbsp) lemon juice
pinch of salt
30 ml (2 tbsp) olive oil
1 kg (2 lb) fish fillets
method
1. Put all the ingredients except the fish fillets in a medium-sized saucepan.
2. Bring the liquid to the boil over high heat. Reduce the heat to medium, cover, and cook for 1 hour.
3. Strain the fish stock through a fine sieve into another saucepan.
4. Add the fish fillets to the fish stock, cover, and simmer over low heat for 20 minutes.
5. Carefully remove the fish fillets and put them in a deep dish.
6. Pour the stock over the fish and chill until the stock jellies.
7. Serve cold.
2. Bring the liquid to the boil over high heat. Reduce the heat to medium, cover, and cook for 1 hour.
3. Strain the fish stock through a fine sieve into another saucepan.
4. Add the fish fillets to the fish stock, cover, and simmer over low heat for 20 minutes.
5. Carefully remove the fish fillets and put them in a deep dish.
6. Pour the stock over the fish and chill until the stock jellies.
7. Serve cold.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
