Aspic of fish. Kalastudeni

Finns call this food "kalastudeni". Otherwise - fish jelly. Russian Russians borrowed the word "jelly" from the Russian language, and the Karelians, who used to live on the Karelian Isthmus (southwest of Lake Ladoga), borrowed the dish from the Russians. But the reader will see from the recipe that this dish is not much like jelly. Most likely, this is a culinary recipe for a typical aspic. That is, the Karelians did not quite correctly name what they often heard about, but did not understand well. Probably, that's why we call the Aspic from fish in Russian translation. Calastudeni aspic, not jelly.

By the way, Finns believe that this dish can be decently decorated with a festive table. Not only is it delicious and fast, it's also healthy! Easy to prepare. It will take only a quarter of an hour to prepare for cooking, 20 minutes for heat treatment and a day for aging in the refrigerator.

Let's gut the freshly caught fish. Let's let it cook in a small amount of water, doing it on low heat.
When the fish is cooked, you need to remove the bones from it. And then divide the fish – either into pieces, or in two.

After slicing the onion thinly, add it to the fish broth, and season it with salt and pepper to taste.

Take the dish deeper, and put the boiled carrots beautifully cut out decoratively on its bottom (both circles and stars – in a word, everything is at your discretion). Cut the pepper into petals. Place the parsley and dill appetitively. And put pieces of fish on it all. But so that vegetables are pressed and closed with them.

And now with a spoon, very carefully, so as not to disturb the fish, we will pour the broth into your form. And we put the dish in the cold, that is, in the refrigerator.

And one more subtlety. Serve the aspic of fish as a snack, cold. Do not forget to turn the mold over when putting it on a plate so that all our decorations are in full view.

Bon appetit!