Jellied pike perch
Fifteen grams of gelatin
bay leaf, one piece,
dark sweet pepper peas three,
Salt to taste,
a bunch of parsley,
Onions cut into small half rings, carrot circles in thickness from centimeters to half a centimeter.
Soak gelatin to swell.
Clean the fish and place, not cutting into pieces, in a saucepan, add the onion, carrot, pepper, bay leaf and one liter of water.
Add salt and simmer for forty minutes.
Then strain the broth and add the gelatin.
Slices of carrots can be issued by cutting knife hearts and beautiful smiles.
Select all of the fish, even the melenkie bone, because we do jellied perch fillet!
At the bottom of the molds to the filling, pour a little broth, put a little bit of parsley leaves, berries cranberries, mugs boiled carrots and then fish.
Pour all the remaining broth. Take the time to put cooked jelly in the refrigerator.
It must wor at home temperature, and only then remove it in the refrigerator before freezing.
Before you get jelly, dip the form into several sekundochek in boiling water and turn it into a festive meal.
Jellied pike perch
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