Traditional Ukrainian appetizer
Looking for a unique and delicious appetizer to impress your guests at your next dinner party? Check out this recipe for Jellied Fish! This traditional Ukrainian dish combines the delicate flavor of fish with the richness of eggs, all topped with a jelly-like broth. It’s not only delicious but also a stunning addition to any table. You will not be disappointed!
You can also check out our other Appetizers
Jellied Fish
An unusual appetizer that your family will enjoy.
Ingredients
- 1½ lbs filets of Hake or Pike-perch, Pollock, Trout
- 1 oz gelatin
- 2 cups water
- 5 pcs black peppercorns
- 2 pcs medium-sized carrots
- 1 pc bay leaf
- 1 pc boiled eggs
- ¼ pc lemon to taste
- 1 bunch parsley
Instructions
- Wash a carrot. Pour water over it and cook about 20 minutes.
- Cut the prepared fillet into portions.
- Peel and slice onions into rings.
- Place the fish, onion, and spices in a saucepan. Pour in water.
- Bring the water to a boil and salt the broth. Reduce the heat to low and cook the fish for 15 minutes, add bay leaf and pepper to taste. Cooked fish should be kept in the broth for no more than 30-40 minutes, pieces of cooked fish should keep their shape.
- To prepare jelly fish broth, strain, cool to room temperature, add gelatin and heat, stirring until gelatin dissolves (do not boil), then strain. Allow to cool.
- Peel and slice the carrots,and egg.
- Place the cooked pieces of fish, skin side up, in a suitable deep dish (e.g. enamel serving dish) with some space between them.
- Then pour in the rest of the jelly so that there is at least ½ inch of jelly over the food.
- Place the poured fish in the refrigerator overnight to set completely.
Notes
The amount of gelatin required is indicated on the package, the amount of gelatin also depends on the type of fish
If the bay is prepared in molds, pour a little jelly, let it harden, lay out the decoration, pour the jelly, then lay out the fish and pour the jelly again.
