👨‍🍳 Instructions

1. 1

   Place the fish fillets in a saucepan. Add the diced carrots, parsley root, celery root, quartered onion, bay leaves, peppercorns, and allspice berries. Cover with water and bring to a gentle simmer.

   💡 Tip: Using a mix of root vegetables adds depth of flavor to the broth.
2. 2

   Simmer gently for about 20-25 minutes, or until the fish is cooked through and flakes easily. Do not boil vigorously, as this can break up the fish too much.

   💡 Tip: Poaching the fish gently ensures it remains intact for the jelly.
3. 3

   Carefully remove the fish fillets and cooked vegetables from the broth. Strain the broth through a fine-mesh sieve lined with cheesecloth to ensure it's clear. Discard the solids.

   💡 Tip: Straining the broth multiple times will result in a crystal-clear jelly.
4. 4

   Season the strained broth with salt to taste. In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5-10 minutes.

   💡 Tip: Blooming the gelatin ensures it dissolves smoothly without lumps.
5. 5

   Gently heat the bloomed gelatin mixture until dissolved. Stir the dissolved gelatin into the warm broth. Add the fresh parsley sprigs.

   💡 Tip: Do not boil the broth after adding gelatin, as it can weaken its setting power.
6. 6

   Cut the cooked fish into bite-sized pieces. Arrange the fish pieces, cooked vegetables (carrots, peas), and sliced hard-boiled eggs in serving dishes or a shallow mold.

   💡 Tip: Arrange the garnishes attractively before pouring the liquid.
7. 7

   Carefully pour the gelatin-infused broth over the fish and garnishes, ensuring everything is submerged. Refrigerate for at least 4 hours, or until the jelly is firm.

   💡 Tip: Allow ample chilling time for the jelly to set completely.
8. 8

   Serve chilled, typically with horseradish or a squeeze of lemon.

   💡 Tip: This dish is often served as an appetizer or part of a larger festive meal.