Ingredients Edit

Jelly Edit

Directions Edit

  1. The fish is cut in pieces, boned and boiled together with carrot, onion and spice for 10 – 15 minutes.
  2. The ready fish is taken out, laid out on a plate, decorated with greens, lemon and boiled carrot.
  3. In the same broth the head, tail, fins and bones are dropped and boiled for 1 – 1½ hours.
  4. The ready broth is strained, the swelled gelatin is added and the boiled fish is covered with this jelly-like mass.
  5. Then the jellied fish is allowed to thicken.

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