Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Laurel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- A pike-perch
- 1/2 of an onion
- a carrot
- 2-3 laurel leaves
- 2-3 lemon sections
- spice
- dill
- parsley and salt to taste.
- For jelly
- pike-perch head
- tail
- fins
- 20 g of gelatin.
Directions
The fish is cut in pieces, boned and boiled together with carrot, onion and spice for 10-15 minutes. The ready rish is taken out, layed out on a plate, decorated with greens, lemon and boiled carrot.
In the same broth the head, tail, fins and bones are dropped and boiled for 1-1,5 hours. The ready broth is strained, the swelled gelatin is added and the boiled fish is covered with this jelly-like mass. Then the jellied fish is allowed to thicken.
Category:Kazakhstanian Recipes
Category:Kazakhstanian Appetizers