ReceptnaptárJellied fish (zalivnoye iz ryby)
Jellied fish (zalivnoye) is a festive Russian cold dish: fish and vegetables in clear jelly. A decorative course of New Year and festive tables. Refreshingly good with horseradish.
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Method
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- Clean and cut up the fish, using the head and bones too.
- Simmer in the water with the vegetables, bay leaves and peppercorns for 40 minutes, skimming.
- Remove the fish, bone it and strain the stock.
- Soak the gelatine in a little cold water and dissolve it in the hot stock.
- Arrange egg slices, carrot, dill and fish meat in the base of a mould.
- Pour over the stock, chill for 6 hours, turn out and serve with horseradish.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Strain the stock carefully so it is perfectly clear.
- Do not boil the gelatine or it loses its setting power.
- Garnish with lemon slices and cooked vegetables.
Frequently asked questions
How much gelatine is needed?
25 g per litre of stock for a good set.
How long does it keep?
2 days in the fridge.
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More russian ideas
- Crucian carp in sour cream (karasi v smetane)
- Pan-fried herring in flour (zharenaya selyodka)
- Rasstegai (open fish pies)
- Whole stuffed fish (farshirovannaya ryba)
- Fish baked under mayonnaise (zapechyonnaya ryba pod mayonezom)
- Seledka pod shuboy (herring under a fur coat)
- Mimosa salad (layered fish salad)
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