 |
|
 |
 |
|
|
Forum
-> Recipe Collection
-> Fish
PeanutMama
|
 Mon, Sep 27 2021, 1:46 pm
There is a Hungarian word for it but I’m not sure how to spell it and I don’t wanna look stupid. Lol.
Anybody know how to make it?
I don’t know if it’s made together with the salmon or not.
Thanks
| |
|
| Back to top |
 0
|
Stars
|
Mon, Sep 27 2021, 1:56 pm
Kutchanya
It’s made by putting a pice of fish skin in the pot of salmon
| |
|
| Back to top |
0
|
PeanutMama
|
Mon, Sep 27 2021, 3:04 pm
| Stars wrote: | Kutchanya
It’s made by putting a pice of fish skin in the pot of salmon |
Thanks!
Yes! That’s the word.
You have instructions on how to make it? 🙈
If it helps we usually only eat 4 salmon fillets for a shabbos.
| |
|
| Back to top |
0
|
Genius
|
Mon, Sep 27 2021, 3:07 pm
|
Kutchanyo. I use the sweet and sour fish recipe in the white balebusta choice cookbook. If you add skin to the pot the water will eventually harden.
| |
|
| Back to top |
0
|
Stars
|
Mon, Sep 27 2021, 3:09 pm
| Hashem_n_Farfel wrote: | Thanks!
Yes! That’s the word.
You have instructions on how to make it? 🙈
If it helps we usually only eat 4 salmon fillets for a shabbos. |
I don’t have a recipe. I put the slices in a pot along with a carrot and some slice onion, sprinkle salt and a handful of sugar, some red paprika for color, cover the whole thing with water and then a piece of skin which you get from your fish store separately, and cook it. If you’re like me you don’t know how long, you simply turn it off whenever you remember. Then leave the whole thing in the fridge for 24 hours and hopefully you’ll have fish jelly.
| |
|
| Back to top |
1
|
Genius
|
Mon, Sep 27 2021, 3:12 pm
| Stars wrote: | | I don’t have a recipe. I put the slices in a pot along with a carrot and some slice onion, sprinkle salt and a handful of sugar, some red paprika for color, cover the whole thing with water and then a piece of skin which you get from your fish store separately, and cook it. If you’re like me you don’t know how long, you simply turn it off whenever you remember. Then leave the whole thing in the fridge for 24 hours and hopefully you’ll have fish jelly. |
Lol. This is my bobba’s recipe. She cooks it till she remembers about it. FYI it needs between 45 minutes to 1.5 hours.
| |
|
| Back to top |
1
|
ladYdI
|
Mon, Sep 27 2021, 3:18 pm
|
Freunds makes a like a jelly spice! You add it to your fish water and it makes it jelly! It’s fish gelatin!
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
