Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Carp | 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
- 2 lb (1 kg) fresh fresh-water fish (pike-perch, carp, sazan)
- 1 onion
- 1 carrot
- 4-5 black and aromatic peppercorns
- 2-3 bay leaves
- 1 piece and root parsley
- 1 lemon
- dill
- salt
Directions
Scale, gut and wash the fish.
Cut it into small bits.
Pour water over the fish's heads and tails and bring to a boil removing the scaum.
Add the salt, culinary roots and spices; boil again for 1/2 hour.
Strain the broth, add the bits of fish and boill till done.
Make sure the bits do not crumble.
Remove the bones carefully and lay out in small forms.
Use the strained fish broth as the base for making a jelly with gelatine and a beaten-up egg-white (for coloring).
Let the jelly settle and pour into the forms.
Adorn with slices of the lemmon and parsley.