Aspic of fish
- the tail and head of the trout
- 1 carrot
- 3 cloves
- 1 lemon
Method of preparation
- Fish pieces cover with water in a saucepan, bring to boil, then throw the whole peeled onion, a carrot and boil for twenty minutes. A minute before the end of cooking, squeeze the lemon. The resulting broth strain and pour into a glass, adding to gelatin.
- The broth from the pan to the heat and also pour in a glass of gelatin. After the broth to cover the fish and allow to cool. Jellied fish is ready to eat. It is only necessary to sprinkle it with herbs and cloves.