JELLIED FISH

Ingredients

• 800 g of fish
• an Onion
• 1-2 laurel leaves
• a carrot
• 20 g of gelatin
• salt and pepper to taste.

Procedures

1. 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