Jellied pike perch “Solemn” recipe

Jellied pike perch “Solemn” recipe

Ingredients

Step-by-step recipe for making Jellied pike perch “Solemn” with photo

This is how the dish is prepared:

Clean the pike perch, gut it, cut off the tail, head, and fillet it. Rinse it and dry it with a cardboard towel.

Grease a piece of foil with sunflower oil, place the carcasses here so that the skin is at the bottom.

Salt and pepper the fish product, wrap it in the form of an envelope. Do the same function with the second fillet.

Preheat the oven to 100 degrees, let the food simmer for an hour.

Remove the carcasses from the oven, cool, and drain the liquid that has formed into a bowl.

Carefully transfer the fillet to a piece of cling film and place in the refrigerator for three hours.

Strain the finished broth.

Pour gelatin into the bowl, dilute with a small amount of broth, stir, and then stir into the broth, add salt.

Place the broth in the refrigerator and let it harden.

Remove the fish and cut into portions.

Take out the slightly frozen broth mass and place the fish pieces on it.

Cut the lemon into circles, and later into halves, and place on the edges of the plate.

Place quail eggs in the middle, pour in a small amount of broth, and put them back in the refrigerator.

Now let's start decorating.

Video recipe Jellied pike perch “Solemn”

Jellied pike perch with green peas

You can also prepare pike perch aspic with green peas for the New Year holidays. This dish is rich, appetizing and very tasty!

So, in order to prepare a cold one according to this recipe, you will need:

Ingredients:
pike perch – 1 kg;
green peas - 0.5 tbsp.;
eggs – 2 pcs.;
parsley – 4 branches;
gelatin – 1.5 tbsp;
carrots – 1 pc.;
onion – 1 pc.;
lemon – 1 pc.;
allspice – 8 mountains.

And the food is prepared like this:

Process the pike perch, clean it, cut it into portions, remove the bones.

Sort out the green peas.

Place fish waste (head, tail), vegetables, peppercorns into a container, pour in salted water, and cook the broth.

Now put the cooked fish pieces into the broth and cook until fully cooked.

Place the finished fish meat into containers.

Strain the broth, then prepare jelly from gelatin and broth.

Place pieces of fish, cut into slices, halves of boiled eggs, lemon and carrot circles, parsley on top, sprinkle everything with green peas.

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 ?

A unique dish for the New Year's table - Jellied pike perch with vegetables

A common dish for almost all Russians is aspic, made from fish such as pike perch. This dish turns out to be so unique and beautiful in taste that there is no shame in even putting it in the main space on the New Year's table.

Pike perch aspic with vegetables

Now we will prepare such a dish, solemn, beautiful and tasty.

So, the following components will be useful for manufacturing:

- fresh parsley (one small bunch);

- small sea salt (to your own taste);

- medium-sized raw carrots (two pieces);

- dark pepper (to your own taste);

- granulated gelatin (two heaped tablespoons);

- salad onion, quite large (one head);

- the juiciest lemon is small in size (one piece);

— filtered water (one and a half liters);

— pitted olives (one regular jar);

Manufacturing:

Step 1. Gut and clean the pike perch, if the whole carcass is used, and if fillets of this fish are used, then you just need to wash it in cold water, then cut it into small pieces.

Step 2. Pour one and a half liters of filtered water into a medium-sized saucepan, then put pieces of pike perch into it, then add onions and peeled carrots, cook everything for 20 minutes, at the same time, from time to time you need to skim off the foam that appears from time to time during cooking.

Step 3. As the manufacturing process begins to gradually reach the end of the component, you need to season everything with pepper and add salt.

Step 4. Next, take out all the components, and if you used a fish carcass to make jellied fish, then it must be separated from the bones. As for the head and tail of the pike perch, these components should be boiled for about 20 more minutes. Pour a small amount of cold drinking water into the gelatin, then wait until it swells a little.

Step 5. Next, you need to strain the broth prepared from fish and vegetables and combine it with the swollen gelatin.

Step 6. Pour a small amount of fish broth into the bottom of a rectangular, square or round huge container, add finely chopped carrots, halves of a boiled egg, small sprigs of greens, pieces or whole olives, also lemon slices, wait until the broth is filled with gelatin and vegetables. hardens a little.

Step 7. Place the previously boiled fish in the same container, then pour in the remaining fish broth with gelatin, put the aspic in the refrigerator so that it cools completely. Next, carefully remove the prepared New Year's dish from the pike perch, transfer it to a flat, plain dish, and then immediately place it in the most visible space on the festive table. You can decorate with slices of lemon or lime.

That's all, pike perch aspic with vegetables is ready for the New Year's table! Bon appetit!

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.