Making jellied mackerel is not difficult. The main thing is that the fish is fresh. My fish broth did not even smell like fish, but was similar in color and taste to chicken. Boiled mackerel fillet is dense, tender and juicy. The dish is healthy and very tasty. Serve aspic with horseradish, mustard, ketchup.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Fish & Seafood / Mackerel
Dish: Snacks / Jellied
Geography of cuisine: Russian cuisine
- Mackerel - 1 Kilogram
- Onions - 0.5 Pieces
- Carrots - 0.5 Pieces
- Bay leaf - 1 piece
- Gelatin - 10 Grams
- Water - 750 Milliliters
- Salt - 0.5 Teaspoons
- Ground black pepper - 2 Pinches
- Lemon juice - 1 Tbsp. the spoon
- Parsley - 15 Grams
How to cook "Jellied Mackerel"
Place the peeled onions and carrots in a saucepan.
Add the pre-washed parsley.
Pour onions, carrots and parsley with water. Place the pot on the stove and cook the vegetables and parsley for 15 minutes.
I had a large mackerel, weighing about a kilogram.
Cut off the head of the fish, remove the fins and gut it. Wash, remove the black film inside.
Cut the carcass lengthwise in two. Remove the backbone and bones. You should make a mackerel fillet.
Place the mackerel fillets in a saucepan with carrots, onions and parsley.
Season with salt and pepper, add bay leaves.
Bring the fish to a boil, remove the foam and cook over the lowest heat for 20-25 minutes.
After removing the mackerel from the pan, strain the broth. It should be transparent, aromatic and tasty. Add lemon juice to taste. Add instant gelatin to the hot broth, stir. If you have regular gelatin, soak it in a little cold water and let it swell for 15 minutes. Then put in hot broth, stir until the gelatin is completely dissolved.
Disassemble the boiled mackerel into small pieces. Place in plates.
Pour the gelatin broth over the fish.
Decorate aspic to taste.
Put in the cold until it solidifies completely. Enjoy!