Fish Aspic (Borsch)

Name: Fish Aspic
Yield: 6
Ingredients: 1 kg of firm fish; 1 tablespoon of salt; 1 sprig of rosemary; 1/2 teaspoon of pimenta seeds; 1 small onion; 3 cups of water; 1 tablespoon of unsalted gelatin; 2 hard-boiled eggs; parsley; heavy cream and strong horseradish sauce

1
1 kg of firm fish
2
1 tablespoon of salt
3
1 sprig of rosemary
4
1/2 teaspoon of pimenta seeds
5
1 small onion
6
3 cups of water
7
1 tablespoon of unsalted gelatin
8
2 hard-boiled eggs
9
parsley
10
heavy cream and strong horseradish sauce

Ingredients

1
1 kg of firm fish
2
1 tablespoon of salt
3
1 sprig of rosemary
4
1/2 teaspoon of pimenta seeds
5
1 small onion
6
3 cups of water
7
1 tablespoon of unsalted gelatin
8
2 hard-boiled eggs
9
parsley
10
heavy cream and strong horseradish sauce

Directions

1
Clean and gut the fish
2
In a pot, combine salt, rosemary, onion, and water
3
Bring to a boil, add the whole fish, and cook for 10-15 minutes
4
Remove the skin and bones, then cut into small pieces
5
Cook the fish stock and mix with softened gelatin in a little water
6
Moisten an oval mold with water
7
Place a design made from a hard-boiled egg at the bottom
8
Cover with fish and slowly pour the liquid on top
9
Refrigerate until the liquid is firm, then unmold and garnish with parsley and another hard-boiled egg
10
Serve with heavy cream and strong horseradish sauce
11
Serves 6-8 people.