Jellied sea cocktail

Clean the fish from scales, gills, entrails, wash and soak in cold water for 30-60 minutes.

Wash carrots and parsley, peel.

Wash the onion and garlic and do not peel.

Put the fish in a 5-liter saucepan, pour 2.5-3 liters of water, bring to a boil and remove the foam.

Prepared whole vegetables, spices put in a saucepan, salt, bring to a boil, reduce heat and simmer over low heat for 2-2.5 hours.

Carefully remove the fish, heads and vegetables from the pan and place on separate plates.

Strain the fish soup through a fine sieve into a 2.5-3-liter saucepan, put on the stove and bring to a boil and remove from heat.

Pour a cup of stew from the pan, completely dissolve the gelatin in it.

Pour the gelatin solution into a saucepan, stir well and put in a cool place to cool.

Start preparing the aspic, while periodically stirring the soup with gelatin so that a film does not form.

Peel the onion, finely chop, put in a bowl, sprinkle with vinegar, mix and leave to marinate.

Separately, a sea cocktail and unpeeled shrimp are well poured with boiling water, let stand for several minutes.

With a slotted spoon, carefully, without stirring, remove the cocktail from the water so that the sand remains at the bottom, and put it on a separate plate.

Remove the shrimp from the water, peel them from the shell and put on a separate plate.

Pour the cocktail and shrimp with vinegar and let marinate.

If at present the ear has cooled to a warm temperature, then you can proceed to the formation of the aspic. 100-150 mg cups are best for this, as you get a serving dish. You can take disposable dishes or any other bowls of any shape - according to your desire.

Evenly distribute onion without juice, fish head or fish meat, cocktail, shrimp, parsley leaves, lemon peel pieces evenly into each cup.

Carefully and gently pour the warm fish soup into the cups without stirring the ingredients.

Let stand 30 minutes and carefully place in the refrigerator to set.

In a few hours the dish will be ready. To get the aspic out of the cup, gently, not deep, so as not to break the integrity of the jelly, go around the perimeter with a thin knife and turn the cup onto a plate, shaking it slightly. If suddenly the dish does not want to jump out, then you can immerse the bottom of the cup for a few seconds in hot water.