Difference between revisions of "JELLIED FISH"
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== Description == | == Description == | ||
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* [[salt]] and [[pepper]] to taste. | * [[salt]] and [[pepper]] to taste. | ||
| − | == | + | == Procedures == |
# The scared fish is boiled with [[Onion]] and [[carrot]], [[salt]] and spice to madiness; then it is boned, finely cut and layed out on a plate. Bones, heads, fins and tails are boiled in the broth for 2 hours on slow fire. The ready broth is strained, [[gelatin]] is added and the fish is covered with this jelly-like mass. The jellied fish is then allowed to thicken | # The scared fish is boiled with [[Onion]] and [[carrot]], [[salt]] and spice to madiness; then it is boned, finely cut and layed out on a plate. Bones, heads, fins and tails are boiled in the broth for 2 hours on slow fire. The ready broth is strained, [[gelatin]] is added and the fish is covered with this jelly-like mass. The jellied fish is then allowed to thicken | ||
[[Category:Gelatin Recipes]] | [[Category:Gelatin Recipes]] | ||
| − | [[Category:Kazakh | + | [[Category:Kazakh cuisine]] |
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
| − | [[Category: | + | [[Category:Kazakh cuisine]] |
Latest revision as of 13:32, 15 July 2012
Description
Ingredients
Procedures
- The scared fish is boiled with Onion and carrot, salt and spice to madiness; then it is boned, finely cut and layed out on a plate. Bones, heads, fins and tails are boiled in the broth for 2 hours on slow fire. The ready broth is strained, gelatin is added and the fish is covered with this jelly-like mass. The jellied fish is then allowed to thicken
