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My daughter-in-law’s daughter, Juliana puts aside fish heads for me, she sends them to me, and I prepare it. We take out the bitterness from the head [the so-called pearl button or bitter bone], which is at its ears, but the head must be put in unbroken, because that’s what it grants the jelly-like substance.
First I boil the vegetables a little, when it’s half-boiled, I put in the two or three pieces of fish and two or three heads. It needs a little sugar too, our cuisine, the Jewish cuisine uses sugar – we put even in the green beans soup, we put a little sugar in everything.
And at a very gentle oven it becomes gelatinous, we filter it, and decorate with vegetables. It’s very-very good. At Jewish weddings they always had fish in aspic. Everybody had a portion of fish in a small bowl, glass plate. This was the Jewish starter. They ate fish in aspic on Friday evening and on Sabbath at noon.
First I boil the vegetables a little, when it’s half-boiled, I put in the two or three pieces of fish and two or three heads. It needs a little sugar too, our cuisine, the Jewish cuisine uses sugar – we put even in the green beans soup, we put a little sugar in everything.
And at a very gentle oven it becomes gelatinous, we filter it, and decorate with vegetables. It’s very-very good. At Jewish weddings they always had fish in aspic. Everybody had a portion of fish in a small bowl, glass plate. This was the Jewish starter. They ate fish in aspic on Friday evening and on Sabbath at noon.
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Location
Romania
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Edit Grossmann
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