Polish Boneless Fish In Aspic Recipe [Rybne Kulki W Galarecie]

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is plant-based and suitable for vegetarians.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a protein alternative for non-meat eaters.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: none

Avocado adds creaminess while being nutritious.

capers

🥗Healthier: olives

💰Cheaper: none

Olives provide a similar briny flavor.

Peel and chop parsley root, carrots, celery, leek, and three onions.

In a pot, add six cups of water and cook the chopped vegetables until soft.

Reserve one onion for later use.

Add three bay leaves and three allspice berries to the pot with vegetables.

Chop the fish into small pieces and blend until it reaches a consistency that can be formed into walnut-sized balls.

Add one teaspoon of salt and half teaspoon of black pepper to the fish mixture.

Fry the reserved chopped onion in one or two tablespoons of oil for about 5 minutes until slightly brown.

Combine the fried onion with the fish mixture and blend again.

Form the fish mixture into walnut-sized balls using your hands.

Once the vegetable stock is ready and cooled, remove the leek, onion, bay leaves, and allspice berries from the pot.

Dice the cooked vegetables and mix them together in a dish.

Bring the vegetable stock to a boil and gently add the fish balls, cooking them for about 3 to 5 minutes.

Remove the fish balls with a slotted spoon and place them on a plate.

Prepare the gelatin according to the package instructions, adding salt and pepper if using standard gelatin.

Pour the gelatin mixture over the fish and vegetables in the dish and let it set for a few hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens