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 the 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 ?

Jellied pike perch – step-by-step recipe with photos. How to prepare fish aspic from pike perch with gelatin

Surely, the majority of those born and raised in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 on the territory of Europe and Asia) , just by the name, such a dish is associated with New Year's Eve and the film “The Drama of Fate” , or with light steam! Only here, jellied pike perch, contrary to the catchphrase, is not an abomination at all, but a very tasty, wonderful, solemn treat.

How to prepare jellied pike perch

Jellied can hardly be classified as an easy-to-prepare dish, but if you try, you can make pike perch aspic not only tasty, but also a real table decoration. Not much is needed for this: fish, spices, gelatin, water and some vegetables as decoration: you can use boiled carrots, pickled onion rings, canned peas or corn, cranberries, parsley leaves, a boiled egg.

Pike perch aspic - step-by-step recipe

Finding a step-by-step recipe for pike perch aspic is not difficult. Many, many different versions of this dish, described step by step, have long been found on the Internet. Unlike sea fish, pike perch is a little fresh, its meat has low fat content, but if you season the broth with salt and spices, add vegetables, you will get a delicious fish treat that will not leave your guests phlegmatic. Here are a few recipes for jellied pike perch with photos.

Pike perch jellied with gelatin

Production time: 90 minutes
Number of servings: 6 persons
Calorie content of the dish: 140 kcal
Purpose: for lunch, dinner, at a gala table
Cuisine: Russian
Manufacturing difficulty: medium

A traditional snack recipe for Russian housewives - using gelatin. This simple ingredient makes the process of making aspic easier and faster. Well, its appearance ultimately turns out to be the most representative. To prepare pike perch aspic with gelatin, you need the following ingredients:

freshest pike perch – 1 large;
carrots – 1 medium;
onion – 1 small head;
dark and aromatic pepper - 1 pea;
bay leaf;
salt – approximately 1 tablespoon;
gelatin – 1 tbsp. l. with a slide;
water – 1.5 l.

Remove the scales from the fish, cut off the fins and tail, remove the gills and eyes, cut them open, and remove the entrails.
Pike perch is a backbone fish - you need to unwrap the fillet and take out the backbone with bones.
Wash the fillet, cut into two halves, then into pieces.
Place the backbone, bones, fins in a pan, add onions and carrots, and spices.
To fill with water. Cook for 40 minutes after boiling, skimming off the foam.
Strain the purchased broth through a sieve. Place pike perch fillet and salt there. Be sure to return the broth with fish to the heat for another 20 minutes.
Prepare gelatin: add cold water and leave to swell.
Remove fish pieces from the broth and add gelatin. Stir until the gelatin lump is completely dissolved.
Place decorations of vegetables and herbs on the bottom of the plates. Pour a little broth, put it in the cold so that the bottom layer sets.
Then lay out the pieces of fish and pour in the broth. Leave in the refrigerator until serving.

Jellied pike perch from Yulia Vysotskaya

Production time: 50 minutes
Number of servings: 6 persons
Calorie content of the dish: 150 kcal
Purpose: for a holiday
Cuisine: Russian
Manufacturing difficulty: medium

Yulia Vysotskaya’s pike perch aspic with vegetables, which is prepared in a jar and is more reminiscent of a jellied salad, will look very original on the table. But it will certainly amuse you not only with its ideal appearance, but also with its wonderful taste.

pike perch fillet – 1 kg;
potatoes, carrots - 3 pcs.;
green peas – 200 g;
bell pepper – 1 large;
fish broth – 0.5 l;
gelatin – 1 tbsp. l.

Boil pike perch fillet in salted water for 20 minutes. Cut into large cubes.
Boil potatoes and carrots, peel and cut into medium-sized cubes.
Cut the bell pepper the same way.
Mix all ingredients, add salt to taste. Place in a half-liter jar.
Dissolve gelatin in fish broth and add salt to taste. Pour the broth over assorted fish and vegetables. Let it freeze.
Before serving, steam the jar for a minute, remove the aspic, and cut into even slices.

Pike perch aspic - step-by-step recipe without gelatin

Production time: 4 hours 30 minutes
Number of servings: 5 persons
Calorie content of the dish: 100 kcal
Purpose: for dinner, at a gala table
Cuisine: Russian
Manufacturing difficulty: medium

The absence of gelatin will make fish aspic dietary, but will force you to be more patient - such a treat will take a long time to prepare. Its density will be worse than in the gelatin version; cutting the snack faster will be impossible. But a recipe for jellied pike perch without gelatin is also very necessary.

fresh pike perch – 2 kg;
carrots – 2 pcs.;
onion – 1 pc.;
spices (dark and aromatic pepper, bay leaf, celery root) - 1 pc.;
water – 3 l.

The production of fish aspic begins with the preparation of pike perch carcasses: remove the scales, cut off the fins and tails. Also remove the gills, eyes, and entrails.
Tie the scales, tail, and fins into a gauze bag so as not to strain the broth too much, place them on the bottom of the pan together with the fish (do not necessarily divide them in half).
Add one carrot (you can cut decorations out of it later), onion and spices.
To fill with water. Bring to a boil over high heat, then reduce to low. Cook until the amount of broth is reduced by half and the liquid begins to stick to your fingers.
Towards the end of production, grate one medium carrot on a grater with small holes and fry in a frying pan without oil.
Remove the fish carcasses carefully, separate the meat from the bones, and disassemble them into fibers. Add fried carrots to the meat, stir and add salt. Place on the bottom of a shallow dish. Add edible decor.
Add salt to the fish broth to taste.
Pour broth over meat and decorations. Be sure to put it away until it cools down!

Jellied pike perch in portioned pieces

Production time: 1 hour 20 minutes
Number of servings: 10 persons
Calorie content of the dish: 130 kcal
Purpose: for a holiday
Cuisine: Russian
Manufacturing difficulty: medium

Prepare jellied pike perch in portioned pieces for the festive table - such a cool appetizer will be the hit of your feast. Portions can be created using small molds (for example, for muffins) or you can pour pieces of fish into a larger baking dish and later cut into beautiful pieces.

pike perch fillet with skin – 2 pcs.;
small fish – 0.5 kg;
onion – 1 pc.;
spices (dark and aromatic pepper, cloves, bay leaf) – 1 pc.;
salt - incomplete tbsp. l.;
gelatin – 1.5 tbsp. l.;
water – 1.5 l.

Finished pike perch fillet on the skin will provide excellent shape for portioned pieces of pike perch jellied. You just need to cut it into pieces of the desired size, then boil it.
Cook broth from small fish with onions and spices.
Pour cold water over gelatin to swell.
Strain the finished broth, add salt and gelatin. Stir until completely dissolved.
Evenly place pieces of pike perch fillet, any vegetables cut into beautiful shapes, and herbs into the prepared molds.
You will have to pour the broth in two steps: at first pour very little water so that the fish and decorations do not float to the top, cool. Later add broth to the top of the molds.
Before serving, remove from the molds or finely cut into portions.

How to create pike perch aspic - tips from chefs

Making aspic from pike perch is not that difficult. You just need to understand some points:

If you throw an onion into the broth just for the smell, you don’t have to peel it - the peel will give the broth a wonderful color, lighten it, and remove turbidity.
The broth should always seem slightly salty - during hardening, the gelatin will take on little salt.
To make the fish broth light and transparent, you need to cook the fish over low heat, remembering to remove the foam from time to time.
If you cook aspic without gelatin, you will have to take the appetizer out of the refrigerator only before serving, and treat your guests right away - in a warm room such a dish in its beautiful original form will not “live” for very long.

Video: jellied pike perch

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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.

Jellied pike perch

Ingredients

Onions - 1 pc.

Bay leaf – 2 pcs.

Ground dark pepper - to taste

Dark peppercorns – 4 pcs.

Lemon - to taste

79 kcal
1 hour
1 hour

Photo of the finished dish

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Step-by-step recipe with photos

Jellied pike perch is a popular ceremonial appetizer that will decorate any festive table, especially New Year's. The dish is not nutritious, light, healthy, beautiful and tasty. Together with this pike perch aspic, the snack is low-calorie and not financially expensive.

To prepare pike perch aspic, we need the following ingredients: whole fish or fish fillet, carrots, onions, ground dark pepper, dark peppercorns, bay leaf, salt, gelatin and lemon.

We clean, wash and gut the pike perch.

We cut the fish carcass into fillets. To do this, cut off the head, remove the gills and eyes. Separate the fillet from the bones.

We cook broth from the bones of the ridge and head. Put peeled carrots and onions in it. Bring to a boil and skim off the foam. Cook for 30 minutes. At the end we add dark peppercorns and bay leaves. Salt and pepper to taste.

Strain the purchased broth through several layers of gauze. Cut the pike perch fillet into small pieces.

Cook the fillet in the strained broth for 10 minutes.

Remove the boiled pike perch from the pan and cool. And we filter the broth again. In order to obtain a clear broth, it is necessary to create a so-called egg white pull. The protein must be whipped into a stiff foam and boiled with fish broth. Do this a couple of times. I didn't do this. My broth came out quite clear and without any strain. Soak instant gelatin in cool water for 10-15 minutes. Add to the hot fish broth and stir until completely dissolved. Cool the broth. It can be slightly acidified with lemon juice. Place the cooled pieces of pike perch on a plate and pour in fish broth.

We decorate the jellied pike perch according to our own taste.

The jellied pike perch is ready. Serve at the gala table.