Recipes
Fish Scale jelly
Ingredients
→ 30 G OF ONION
→ 3 ALLSPICE PEAS
→ 3 CLOVE BUDS
→ 20 G CHOPPED CELERY ROOT (OR 1 TEASPOON DRY CELERY ROOT)
→ 2 BAY LEAVES
→ 100 G CARROTS
→ 10 G CHOPPED PARSLEY ROOT (OR ABOUT 0.5 TSP DRY PARSLEY ROOT)
→ 1.5 L OF WATER
→ 1 KG OF SCALES
To make jelly from fish scales, the scales are washed, placed in a gauze bag and cooked, adding roots and spices, at a low boil for 2-3 hours. The cooked scales are left for another 2-3 hours in a cooling solution, and then the dissolved part of the contents of the gauze bag is squeezed into the broth. This navar is used as a gelatin solution, which is supported by other parts of the fish that give stickiness (fins, tail, head).
For clarification, finely chopped carrots are boiled in the broth, and for taste, onions are added to it. Then the broth is cooled and filtered. Fish scale jelly is ready!
For clarification, finely chopped carrots are boiled in the broth, and for taste, onions are added to it. Then the broth is cooled and filtered. Fish scale jelly is ready!
