Jellied walleye with gelatin

Step-by-step cooking

1. Step 1:

   

   Wash and peel the carrots. Peel the onion. Transfer to a saucepan and pour a liter of cold water. Add a small bay leaf (or half of a large one). Cook over medium heat for ten minutes after boiling.

2. Step 2:

   

   Gelatin pour cold water and leave to swell. Since gelatin from different manufacturers may differ significantly in its properties, I recommend following the instructions on the packaging of your gelatin to get the perfect result.

3. Step 3:

   

   Defrosted pike perch fillet without scales and fins cut into small pieces about five centimeters in length. Transfer the fish to a saucepan. Reduce the heat to a minimum. Add two peas of allspice. Add salt to taste. As it cooks, foam will form in the pan. It needs to be deleted. Cook the pike perch for twenty minutes. Then remove the bay leaf and cook the fish and vegetables for another ten minutes.

4. Step 4:

   

   Boiled pike perch cut into portions and remove the bones, if any. Chop the boiled carrots into rings. The onion won't come in handy. Get cranberries for defrosting. Cut the lemon into slices. Wash the dill and let the water drain.

6. Step 5:

   

   Strain the broth through a thick gauze folded in three layers. I filtered the broth three times to achieve greater transparency.

7. Step 6:

   

   Transfer the swollen gelatin to a saucepan and over low heat, stirring constantly, bring it to an absolutely liquid state. As soon as the grains disperse, immediately remove from heat. According to the instructions, my gelatin still had to be filtered through gauze, which I did. Combine gelatin with broth, mix and cool slightly.

8. Step 7:

   

   Next, put pieces of walleye, carrots, cranberries, lemon and dill into the mold chosen for the aspic. Carefully, with a tablespoon, fill the form with broth. Leave the aspic in the refrigerator until it hardens. My snack took about three hours.