Zalivnoe in the people simply call "Chill". Prepare it with meat, with fish, with a bird. How to cook a cold fish, we'll tell you now.
Recipe for cold fish
Ingredients:
- fish catfish - 1 piece;
- carrots - 1 piece;
- onion - 2 pieces;
- eggs of chicken - 1 piece;
- spices, gelatin - to taste.
Preparation
Peeled and gutted fish cut into pieces. We lower it into the water, add the peeled carrots and onions whole. Cook for about 20 minutes after boiling over moderate heat. In the process of cooking do not forget to remove the formed foam.
After that, we decant the broth, then we again lower the fish into it and cook for another 30 minutes. After this, the fish are finally extracted, cleaned from the bones and divided into small pieces. We spread them around the containers, in which the cold will solidify. Egg hard boiled, and then cut it with rings. We do the same with carrots. We spread the prepared slices of food on top of the fish.
On request, you can also add parsley sprigs. Gelatin is bred according to the instructions. As a liquid, we use fish broth . Swell the gelatinous mass in the rest of the broth and leave for 30-40 minutes. After that, filter. Capacities with fish are filled with gelatinous mass and cleaned in a cold place before solidification.
Cold fish from a fish in a multivark
Ingredients:
- head of thick-brow - 2 pcs .;
- onion - 2 pcs .;
- carrots - 1 piece;
- green peas canned - 100 g;
- bay leaf, salt.
Preparation
Head fish thoroughly rinse, remove the gills and rinse them again. We spread them into the bowl of the multivark, we pour in water, so that the heads were only covered with it. Cover the multivark closes and in the "Quenching" mode, we cook for 60 minutes. After the signal sounds, we lower the peeled carrots and onion into the bowl of the multivark and in the same mode, stew for 1 hour. After the second signal sounds, put the bay leaf and add salt to taste.
We take out the vegetables, the onion can be discarded, he has already given all his flavor to the broth, but we cut the carrots with mugs. Now with the help of head noise we remove, we spread them on a dish to cool down. We filter the broth, and we dismantle the cooled heads, separating the bones from the meat. Next, we take small containers, at the bottom of each stack a few pieces of green peas, on each side we place carrot circles, we put fish on top and fill it with fish broth. We send molds with a cold from the head of the fish to freeze in the refrigerator. When a cold fish without gelatin is ready, turn it over to a flat dish and serve it to the table.
How to cook a cold fish?
Ingredients:
- silver carp - 1 kg;
- onion - 1 piece;
- water - 1 liter;
- carrots - 1 piece;
- laurel leaf - 1 pc .;
- pepper black peas - 4 pcs .;
- salt - to taste.
Preparation
We sweep the thick-flesh from the scales, remove the gills, separate the tail, head, fins, ridge. Cut the fillets into pieces, add them to the saucepan, and throw the rest of the fish, including fins, tail, and head. Fill the fish with water and cook until done. Water should not be
Ideally, gelatin is not needed, the jelly must freeze and without it. But if we want to be safe and be sure that everything will work out, then we can add gelatin. To do this, 1 bag (15 g) is bred according to the instructions, we dissolve it in fish broth. Fish fillets and vegetables are laid out on plates, pour them on top with broth and for 2-3 hours we put them in a cold place to freeze.