Ukrainian pike perch in Ukrainian
2 kg perch
1 root of carrots, parsley and celery
200 g horseradish
200 g green onions
Bay leaf
10 grains of pepper
8 g of gelatin
salt to taste
Peel, rinse, peel, cut into portions, put in a pan with wire rack, add peeled and chopped carrots, parsley, celery and onions, peppercorns, bay leaf, salt, add water and cook until cooked. Remove boiled fish from the broth, cool and place on a dish. Continue to cook fish broth with bones and fins. Strain the finished broth, mix with soaked gelatin, grated horseradish and chopped green onions. Then pour the pike perch with this broth and, after it has cooled, put in the refrigerator.
2 kg perch
1 root of carrots, parsley and celery
200 g horseradish
200 g green onions
Bay leaf
10 grains of pepper
8 g of gelatin
salt to taste
Peel, rinse, peel, cut into portions, put in a pan with wire rack, add peeled and chopped carrots, parsley, celery and onions, peppercorns, bay leaf, salt, add water and cook until cooked. Remove boiled fish from the broth, cool and place on a dish. Continue to cook fish broth with bones and fins. Strain the finished broth, mix with soaked gelatin, grated horseradish and chopped green onions. Then pour the pike perch with this broth and, after it has cooled, put in the refrigerator.
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