Salmon or trout in meat jelly
Ingredients
→ THYME AND OTHER SPICES TO TASTE (FOR MEAT BROTH)
→ SALT TO TASTE (FOR FISH BROTH) +1 PINCH OF SALT (FOR MEAT BROTH)
→ 30 ML APPLE CIDER VINEGAR WITH TARRAGON (FOR MEAT BROTH)
→ 30 ML APPLE CIDER VINEGAR (FOR MEAT BROTH)
→ 3 LITERS OF WATER (FOR MEAT BROTH)
→ 250-400 G VEAL BONES
→ 200 G PORK SKIN
→ 200 G BEEF KNUCKLE CUT INTO SMALL PIECES
→ 20 G CELERY ROOT (1 TEASPOON DRY CELERY ROOT) (FOR MEAT BROTH)
→ 20 G OF PARSLEY ROOT (OR 3\4 TEASPOONS OF DRY PARSLEY ROOT) (FOR MEAT BROTH)
→ 2 CUPS CHOPPED GREENS (FOR FISH BROTH)
→ 2 PORK CHOPS
→ 10 PEAS OF BLACK PEPPER (FOR FISH BROTH) +10 PEAS OF BLACK PEPPER (FOR MEAT BROTH)
→ 1.5 TABLESPOONS LEMON JUICE (FOR MEAT BROTH)
→ 1.5 KG OF SALMON OR TROUT
→ 1 RAW EGG WHITE (FOR MEAT BROTH)
→ 1 CARROT (FOR MEAT BROTH)
→ 1 SMALL ONION (FOR FISH BROTH) + 0.5 ONIONS (FOR MEAT BROTH)
→ 0.5 CUPS OF VINEGAR (FOR THE FISH BROTH)
→ 0.5 BAY LEAVES (FOR MEAT BROTH)