Jellied fish
1 large fresh bream or zander
1 carrot
1 onion
capers
salt
pepper
Gut fresh fish, peel and simmer over low heat in a small amount of water until tender. Remove the bones from the cooked fish, divide it in two. Thinly chop the onion. Salt, pepper the fish broth, add onion to it while the broth is hot.
At the bottom of the form or enameled dish, put decoratively carved boiled carrots (thin circles), capers, and lay pieces of fish on them so that they are pressed and covered with vegetables. Then carefully (with a spoon), so as not to move the fish, pour the broth into the mold and put the dish (mold) in the refrigerator.
1 large fresh bream or zander
1 carrot
1 onion
capers
salt
pepper
Gut fresh fish, peel and simmer over low heat in a small amount of water until tender. Remove the bones from the cooked fish, divide it in two. Thinly chop the onion. Salt, pepper the fish broth, add onion to it while the broth is hot.
At the bottom of the form or enameled dish, put decoratively carved boiled carrots (thin circles), capers, and lay pieces of fish on them so that they are pressed and covered with vegetables. Then carefully (with a spoon), so as not to move the fish, pour the broth into the mold and put the dish (mold) in the refrigerator.
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