Fish in aspic

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Ingredients:

  • 1 kg freshwater fish
  • 20 dag vegetables (carrot, parsley, onion)
  • bay leaf
  • salt
  • pepper
  • sugar
  • 1.5 dag gelatin

 

Directions:

Cook stock of seasoned vegetables cut slantwise. Cut fish, put it into the boiling stock, add salt and boil until tender. Soak gelatin in cold water. When soaked, dissolve in the fish stock. Bring to boiling. Put the cooked fish on a serving dish or in a bowl, decorate with cooked vegetables and pour over with the cooled stock. When set, serve with lemon or vinegar.

 

 

This meal was prepared by the Village Women's Club from Udórz during the 4th “Silesian Tastes Festival 2009” in Pszczyna.

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