Fish gelatin polish2/11/2024 ![]() Combine this mixture with the dissolved gelatin.Place a folded towel in a sieve and strain the bouillon/egg mixture. ![]() Heat the remaining 1½ deciliters of fish bouillon and add the squeezed gelatin, stirring until fully dissolved.Soak the gelatin in cold water to dissolve it.Remove the pot from the heat, skim off any foam, cover with a lid, and let it stand for 30 minutes.Add the egg whites and vinegar to the pot, then whisk while bringing it to a boil.Pour 6 out of the 7½ deciliters of cold fish bouillon into a pot. Arrange the fish pieces in a fish dish and garnish them with the cooked vegetables and eggs.Carefully remove them using a slotted spoon and extract any large bones. Allow the fish pieces to cool in the bouillon.Continue cooking the fish slices in the bouillon over low heat for 10 to 15 minutes.Strain the fish bouillon, then add the slices of fish to it.Simmer this mixture over low heat for approximately 30 minutes.Place the fish head in 1½ liters of water along with the cleaned vegetables, spices, and salt to taste. ![]()
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