Fish in jelly

Directions

1. To make peeling the skin easier, it is recommended to pickle the fish immediately after they arrive home, by covering them evenly with salt. ≈ 3 min
2. It is advisable to wait at least an hour after salting, to allow the salt to fully penetrate. ≈ 3 min
3. In the meantime, finely chop the onion and sauté it in a pan until it softens and takes on a golden color. ⏱ ≈ 7 min
4. Carefully remove the skin from each piece, then transfer the fish flesh to a separate container, ensuring that the flesh is free of any bones. ≈ 3 min
5. The fish skin is then removed from the flesh and carefully preserved, as it will be used later. ≈ 3 min
6. It is important to keep the bones (those that still have some fish flesh on them) and not discard them. ≈ 3 min
7. Next, chop the fish using a meat chopper, along with the fried onions. ⏱ ≈ 8 min
8. Next, pour the mixture of ground fish into a large bowl and add: eggs, half a glass of water mixed with a tablespoon of sugar, half a tablespoon of salt, half a tablespoon of black pepper, and flour. ≈ 3 min
9. Combine all the ingredients in a blender to achieve a light texture. ≈ 4 min
10. Preparing the meatballs: ≈ 3 min
11. If you haven’t already discarded the fish heads, you can lightly fill them with ground meat. ≈ 3 min
12. You need to take the skin that we prepared earlier and place it on a work surface. ≈ 3 min
13. The preparation needs to be made by hand and then gently incorporated into one side of the leather piece. ≈ 4 min
14. When using the remaining skin, it is necessary to cover the rest of the meat. ≈ 3 min
15. For the last few batches, there will be no peel remaining. ≈ 3 min
16. Therefore, you simply need to shape them like classic pancakes. ≈ 10 min
17. Place the pot on the stove and distribute the bones evenly across the bottom. ≈ 3 min
18. Above this layer, gently place the meatballs in the pot, ensuring they are evenly distributed. ≈ 3 min
19. Next, pour over water to completely cover the meatballs. ≈ 3 min
20. Cook over medium heat for approximately 2 and a half hours. ⏱ 2 hr
21. After about an hour of cooking, add one and a half tablespoons of salt, as well as half a teaspoon of black pepper. ≈ 3 min
22. In the meantime, it is possible to peel the apples and cut them into quarters. ≈ 8 min
23. Once the meatballs are cooked, they should be carefully removed from the pan (without breaking them) and placed in a temporary container. ≈ 3 min
24. Now, the remaining broth needs to be filtered through a sieve and poured into another container. Then, the bones that were in the broth should be discarded. ⏱ ≈ 10 min
25. The soup needs to be returned to the pot, heated over medium heat, and the cooked apples from the fish soup, which have been simmering for about 40 minutes, should be added. ⏱ 40 min
26. Once prepared, the meatballs and apple sauce should be arranged attractively on serving plates, and the broth should be added to create a unique flavor for the entire dish. ⏱ ≈ 10 min
27. It should be stored in the refrigerator for at least one day. ⏱ ≈ 2 hr