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Ingredients for cooking fish in jelly "White Dance"
- Cod (any fish of your choice pollock, hake, pollock) 1.5-1.7 kg
- Large carrot 2 pcs. (one goes to the broth, the other to the decoration)
- Large onions 1 piece
- Celery root will need a small slice
- Fresh parsley 1 bunch
- Black pepper peas 15 pieces
- Bay leaf 3-4 leaves
- Carnation (in buds) 3 pieces
- Mayonnaise 300 grams
- Gelatin at its discretion
- Allspice (peas) 4 pieces
- Main Ingredients
- Serving 8 servings
- World CuisineAsian, Oriental
Inventory:
Deep bowl, Cutting board, Sharp knife, Kitchen stove, Wooden spatula, Cutlery, Pots, Whisk, Refrigerator, Serving dishCooking fish in jelly "White dance":
Step 1: Prepare the ingredients for cooking fish.
Thoroughly rinse the carrots, onions, celery root, parsley under running water. We clean vegetables from peel and husk. Cut the carrots in the form of thin straws, onions into four parts: everything is approximately in pieces 4-5 centimeters in length. 
I choose one larger fish or two medium ones, fresh. I wash it with water and start to carve. Cut along the ridge, cut off the head and tail, trim the ridge and cut into thick pieces about 2-3 centimeters. Be sure to cleanse the skin. To do this, pry off the skin with the tip of a knife and gently pull it off, there should be no problems with this. We should get a tender fillet. I don’t throw out the waste from the fish, since they are useful for cooking, they produce an excellent fat.Step 2: Cook the broth.
I pour water into a large pot (about 1.5-1.7 liters), I postpone the deferred net waste from the fish (fins, skin, tail, bones from the ridge), then comes the carrots, onions and celery (if there are stems from parsley, I put them too). We put on the stove and bring to a boil. Then reduce the heat and cook about an hour. 
The resulting broth must be filtered through several layers of gauze (or a fine sieve) to make it transparent. Pour about 450 ml into a separate jar and set aside. Add 20 grams of gelatin to it. Put fish fillet in the remaining part of the broth and cook 15-20 minutes on low heat, five minutes before the end of cooking, add black pepper, peas, cloves, allspice, also bay leaf. Just a little salt, I advise a little salt, than salt. Just when we add mayonnaise, it also has salt. 
Step 3: Cook the aspic.
We take out the fish from the pan when it cools down a little, tear it into small pieces. Simply, if we cut with a knife, she will wrinkle, she is too tender. We carefully remove the seeds, if pepper comes across, we also remove it. In the broth, which we have in a large saucepan, you need to add gelatin per 40 grams per liter. You can slightly warm the broth so that the gelatin dissolves more easily. 
Put the mayonnaise in a separate pan. We start pouring the broth into it in parts and mix thoroughly with a whisk. Do not let lumps form. Pour 350-400 ml of white broth into a separate jar. In the remaining broth, add fish, finely chopped parsley, mix. Pour into the prepared form and send to the refrigerator. Then we get it in 15 minutes and pour on top the white jelly, which was postponed earlier. All again in the refrigerator and let it cool well. At this time, we take the deferred transparent broth, heat it up quite a bit, dissolve the swollen gelatin in it and cool it.Step 4: Decorate the dish.
We get the form with white jelly, on it we carefully make an ornament from twigs of greenery and slices of carrots. We can drip transparent jelly on each part and put it in the refrigerator so that the decoration does not move when pouring. The very last layer is transparent jelly, which grabs our decoration well and gives the dish a unique beauty. Now everything needs freeze well.Step 5: Serve the fish in the "White Dance" jelly.
This dish is amazing in appearance and delicious in taste. It will amaze everyone. In this I am one hundred percent sure. Good appetite!Recipe Tips:
- - If it seemed to you that the process is very difficult and it may not work out for you, it’s not so, the main thing is to start, and I’m sure that everything will be as it should and you can do it.
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