Pike perch dishes, Jellied

Pike perch dishes

Appetizer recipes → Jellied

Let's prepare jellied pike perch. Wonderful, delicious, festive. Highly recommend.

Jellied fish is one of the best dishes for a festive table. Making this fish appetizer for us will require you to spend some time in the kitchen, but believe me, it’s worth it! I recommend the pike perch recipe.

A popular appetizer for a festive table is fish aspic.

All the secrets of making delicious fish aspic for a festive table. This gelatin-free jellied recipe will be your winner. Be sure to try!

Jellied pike perch is a recipe that is irreplaceable for a festive table.

Jellied fish is a recipe for a classic appetizer for a festive table.

A beauty that will amaze not only with its appearance, but also with its taste!

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Jellied pike perch

And this jellied fish of ours is not at all an abomination!

Ingredients for “Pike perch”:

Fish (Pike perch) – 1.5 kg
Salt
Parsley - 1 bunch.
Gelatin - 1 tbsp. l.
Lemon - 1 pc.
Carrots - 1 pc.
Chicken egg (boiled) - 3 pcs.
Spices

Nutritional and energy value:

Ready meals
kcal 1280 kcal	proteins 218.3 g	fat 39.1 g	carbohydrates 15.1 g
100 g dish
kcal 87.7 kcal	proteins 15 g	fat 2.7 g	carbohydrates 1 g

Recipe for “Pike perch”:

Cut the pike perch, clean it, divide it into pieces and the head and put this head to boil in about 1 liter of water; it depends on the pan - the whole head must be under water. Don't forget to remove the gills! Add the spices right away and add salt so that it is a little salty.

It boils for 15-20 minutes - add the fish; I do this in portions - I cook each portion for 10-15 minutes, then leave it to cool.

Soak gelatin in cool water (1 tablespoon per 1/2 cup).

Carefully separate the fish into pieces, removing the bones (if possible); Place in the mold in 1 layer.

Decorate with lemon, egg, carrots and herbs.

Carefully strain the broth, pour gelatin into it and bring to a boil. Pour over the cooked fish and leave to cool.

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Photo “Pike perch” from those who prepared it (2)

Comments and reviews

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November 24, 2016 blackcat78 #

November 20, 2016 blackcat78 #

December 1, 2015 zasty #

December 2, 2015 Mrs. Kasia # (recipe creator)

June 19, 2014 Mrs. Kasia # (recipe creator)

December 18, 2013 Natalya Kutas #

June 20, 2010 Lemonchik #

June 21, 2010 Mrs. Kasia # (recipe creator)

January 31, 2010 tilora #

November 19, 2009 Aniri #

February 12, 2009 Natalie Chaika #

December 29, 2008 Zheka deleted #

October 21, 2008 Kelly #

Jellied pike perch - a very tasty, wonderful dish

For this dish, you can buy different fish, but the tastiest fish is pike perch aspic. They take a fresh frozen carcass, it is better if it is cut up. You will need a head, tail, and fins for the rich broth, but only pieces of flesh are poured in. Carrots, herbs and lemon not only decorate the dish, but also add a special taste.

How to prepare jellied pike perch?

This dish must be kept in the cold for a day before serving, so it should be prepared in advance. There are various recipes for making jellied pike perch, but the processing of fish is the same everywhere. The carcass is cleaned, the head, tail and fins are cut off, and chopped into pieces. Later they are boiled and placed in molds. Supplement with preparations of boiled eggs, peas, lemon, berries.

Jellied pike perch will be tasty if:

Do not cook for a long time, otherwise the pieces will fall apart.
Skim off the foam and strain the finished broth a couple of times.

Fish aspic with pike perch gelatin

Fish is one of the most popular dishes in Poland, as there are many rivers and lakes there. A good catch is especially appreciated in Pomerania, where salads, masses, and bigos are prepared. Cod, pike and salmon are boiled, fried and marinated. The notable list includes pike perch aspic, with gelatin, and orange juice to make a wonderful dish.

pike perch – 1 piece;
onion – 1 pc.;
tangerine – 2 pcs.;
orange – 2 pcs.;
carrots – 1 pc.;
parsley root – 1 pc.;
raisins – 100 g;
gelatin – 1 sachet;
oil – 2 tbsp. l.;
peppercorns – 4 pcs.

Gut the fish and cut it.
Boil parsley root and carrots.
Add fish, pepper, cook for 5-7 minutes
Fry the onion, mix with raisins.
Place tangerines with onions in the broth.
Strain, add orange juice, pour over fish.
Remove the aspic from the pike perch in the cold.

How to create jellied pike perch without gelatin?

The French invented the aspic, but they found the recipe in Russia. When in past centuries it was fashionable to order cooks from Paris, these cooks discovered a recipe for jelly. Foreigners exchanged cereals for fish, meat and vegetables. There is an ancient recipe according to which they make jellied pike perch without gelatin.

pike perch – 2 kg;
water – 3 l;
carrots – 2 pcs.;
onions – 2 pcs.;
parsley root – 1 pc.;
celery root – 1 pc.;
bay leaf – 2 pcs.;
testicle – 1 pc.;
lemon – 0.5 pcs.;
parsley – 0.5 bunch;
pepper – 0.25 tsp.

Boil the tail, head and fins for an hour.
Fry vegetables and roots.
Place in the broth along with the fillet.
Cook for 40 minutes.
Beat the egg white, dilute, add.
Pour broth over fish and preparations and refrigerate.

Jellied pike perch fillet

In Russian times, each housewife had her own recipe for savory pike perch aspic; this treat was considered a mandatory decoration for the festive table. They also had their secrets. To make the broth clear, pour cool water over the fish, bring it to a boil over low heat, skim off the foam and cook for about 40 minutes.

pike perch – 1 kg;
carrots – 1 pc.;
onion – 1 pc.;
water – 2 l;
bay leaf – 1 pc.;
lemon – 1 pc.;
gelatin – 1 tbsp. l.;
parsley – 0.5 bunch;
peppercorns – 5 pcs.

Add vegetables and spices to the water.
Boil the tail and fins for 20 minutes.
Add fillet for 15 minutes.
Strain, pour in gelatin.
Lay out the fish and preparations.
Pour in and refrigerate.
Jellied pike perch fillet with gelatin served with horseradish.

Jellied pike perch in portioned pieces

Fish for this dish is defrosted at a temperature of about 12 degrees or in cool water. The process will go faster, and more minerals will be retained if you add salt. The broth will turn out great if you add turmeric or saffron. There is a regular recipe for jellied pike perch with olives and lemon.

pike perch – 700 g;
onion – 1 pc.;
carrots – 1 pc.;
parsley root – 1 pc.;
greens – 0.5 bunch;
lemon – 0.5 pcs.;
bay leaf – 2 pcs.;
olives – 10 pcs.;
peppercorns – 3 pcs.;
gelatin – 30 g;
water – 1.5 l.

Boil vegetables and fish for an hour.
Add fillet, cook for 30 minutes.
Strain, pour in gelatin.
Arrange the fish and preparations.
Pour in the broth and refrigerate.

Jellied pike perch heads

The most common recipe for jellied pike perch is made from fish heads, but it’s important to keep in mind that these are only good for river fish, and they add bitterness to sea fish. The broth is ready when the pulp leaves the bones, so you need to constantly watch the broth. The temperature of the filler when serving must be no more than 14 degrees.

heads – 3 pcs.;
peppercorns – 1 tsp;
gelatin – 1 tsp;
greens – 1 bunch;
bay leaf – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.

Boil the heads with spices for 1.5 hours, separate the pulp.
Boil carrots and onions in the broth, strain, add gelatin.
Pour over fish and vegetables and refrigerate.
Before serving, sprinkle the fish jellied pike perch with herbs.

Full aspic pike perch

There is also a recipe for jellied fish from stuffed pike perch, when you take a whole carcass. There is more fuss with such a treat, but the end result is worth it. You can also take catfish, cod, carp, hake, it will turn out just as tasty. With the addition of gelatin, the dish hardens in an hour, but it still needs to be cooled properly.

pike perch – 1 piece;
pike perch fillet – 1 kg;
bread – 250 g;
milk – 400 ml;
pepper – 0.25 tsp;
butter – 50 g;
lemon – 0.5 pcs.;
bell pepper – 1 pc.;
gelatin – 1 tsp;
orange – 0.5 pcs.

Cut the fish, grind the fillet.
Add bread soaked in milk, pepper, butter.
Stuff the carcass, sew it up, boil for 30 minutes.
Cut, place with preparations.
Dilute the broth with gelatin.
Pour in aspic from whole pike perch.

Jellied pike perch cooked in the oven

Making jellied pike perch is not complete without some little tricks. To prevent the fish from overcooking, it is better to cook it in large pieces, which are easier to separate from the pulp later. Small bones are easier to remove with forceps. If you serve chopped portions from the carcass, then it is worth trying the option of making it in the oven.

pike perch – 600 g;
gelatin – 1 tsp;
water – 1 l;
carrots – 1 pc.;
onion – 1 pc.;
peppercorns – 1 tsp;
bay leaf – 3 pcs.;
lemon – 0.5 pcs.;
water – 1 l;
eggs – 2 pcs.;
greens - 1 bunch.

Cut the fish into fillets.
Place on foil, add salt and seal.
Bake for 35 minutes, drain the juice.
Refrigerate for 3 hours.
Boil the tail and head with vegetables and spices.
Strain, add gelatin.
Pour over the fish and preparations and refrigerate.

Jellied pike perch in a slow cooker

A savory pike perch aspic can also be prepared in a slow cooker. Gelatin must be filled with cold water in advance for 20 minutes. Experienced housewives add a little vodka, thanks to which the fish does not fall apart and retains its juiciness. There is a worldview that alcohol imparts whiteness to fish and transparency to broth.

pike perch – 1 piece;
carrots – 1 pc.;
onion – 1 pc.;
peppercorns – 5 pcs.;
parsley – 0.5 bunch;
lemon – 1 pc.;
gelatin – 30 g;
vodka – 30 ml;
water – 1.5 l.

Cut the fish, boil with vegetables and spices in “soup” mode for 25 minutes.
Place the fillet on a steaming grid.
Cook for 20 minutes.
Add gelatin, heat the broth for 10 minutes.
Cool, refrigerate for 4 hours.
Pour vodka into the pike perch aspic and strain.
Arrange the fillets and preparations.
Pour in and refrigerate.

Pike perch jellied with gelatin

It’s hard to imagine a more solemn and festive dish than jellied pike perch. But almost all housewives undeservedly bypass the pike perch jellied recipe, fearing that the appetizer will not harden or the fish broth will turn out cloudy.

Recipe for aspic without hassle ⭐⭐⭐⭐⭐

Dear friends, I will hasten to dispel all your horrors and tell you how to prepare the “correct” aspic from pike perch the first time, with virtually no complicated turns and dancing with a tambourine at the stove.

Preparing broth without clarifying with protein

The most difficult thing is to remove all the bones from the pike perch fillet, and the rest of the process can be done even by a novice housewife. To prepare a tasty appetizer with clear broth, you only need time and a little patience.

Looking ahead, I will say that we will prepare jellied pike perch without clarifying the fish broth with protein. I demonstrated for you how this is done in the jellied tongue recipe, but in this recipe we will not resort to this method.

Ingredients needed

1 kg. zander
1.25 l. water
1 carrot
1 onion
9 tsp gelatin
spices

lemon
parsley

Development: step by step

We cut the pike perch carcass as follows: separate the fillet parts from the sides, cut off the fins, tail and head. I asked them to cut up the pike perch for me at the market.

Place the ridges, head, tail and fins from the pike perch in a saucepan and fill with cool water. Add carrots, onions and spices. For the recipe, I used 5 dark peppercorns, two allspice peas, bay leaf and 1 tsp. dill seeds Place the pan on the stove, bring to a boil, and then reduce the heat to low, avoiding powerful bubbling.

Cook the fish broth for 40-60 minutes, and then let it cool completely so that all the excess settles on the bottom of the pan.

Next, carefully, preserving the sediment, filter the fish broth through a very fine sieve. We pour out the sediment - we will no longer need it.

Place the pike perch fillet into the strained fish broth and place the pan on the stove. Bring to a boil and reduce heat to low, avoiding intense boiling. We need to cook the pike perch fillet until tender - this will take 10-15 minutes. At this step, the contents of the pan can be salted to taste.

Next, carefully remove the pike perch fillet using a slotted spoon and let the boiled fish cool completely. The fish broth should also cool to room temperature.

After that, we remove all the bones from the fish, cut the fillet into portions, and place them on plates in which we will prepare our appetizer.

A sediment appears in the cooled fish broth, which we need to get rid of. Strain the broth through 4-5 layers of gauze, reserving the sediment. Leave as much sediment as possible in the pan.

How to correctly calculate the proportion of gelatin

Since we are preparing pike perch aspic with gelatin, I would like to elaborate on this step. So that our celebratory appetizer freezes perfectly, without “surprises,” we will use the following culinary proportion: per 100 ml. add 1 teaspoon of gelatin to water.

Therefore, we measure the amount of fish broth that we got and calculate the amount of gelatin. I got exactly 900 ml, the other 350 ml went to sediment. That’s why I used 9 tsp in the recipe. gelatin.

Pour the gelatin with fish broth, put it on the stove and stirring constantly, heat to 60-70 degrees. The broth should become hot, but there is no need to bring it to a boil, otherwise the gelatin will lose all its gelling characteristics.

Lastly, strain the fish broth to get rid of any remaining gelatin.

Decoration and presentation

Using a ladle, pour the fish broth with gelatin onto the prepared plates with the pike perch fillet. On top we decorate our pike perch aspic with pieces of boiled carrots and lemon slices. Place the plates with the aspic in the refrigerator for at least two hours until completely frozen.

Before serving, you can additionally decorate with fresh herbs.

A little conclusion

This completes the production of jellied pike perch. I hope you, too, will prepare this appetizer for the gala table - a wonderful and tasty dish that all guests, without exception, will enjoy. If you have any questions, ask them in the comments or in our VKontakte group, and I will be happy to answer them. I’m also looking forward to your photo reports of the finished dish. See you on the website, love you all ?

Pike perch dishes, Jellied