Jellied pike perch: recipe, cooking features

Jellied dishes are an integral part of the festive table in our country. For those who have meat in high esteem, jellied meat is suitable. Those who love fish will love the tasty pike perch aspic. For a long time this dish was one of the most important among the nobles, merchants and other representatives of the nobility and power.

Today, the secrets of preparing this delicious dish are known to almost everyone. Therefore, there are many options for its implementation. However, before moving on to recipes, it is worth answering one question: what kind of fish is pike perch? And how is it useful?

About fish

This is a species of representatives of the genus of ray-finned fish belonging to the perch family. In the reservoirs of our country, only two types can be found:

1. The fish are quite large. Sometimes you can meet an individual reaching a weight of 15 kilograms. A distinctive feature are large teeth, similar to fangs.
2. Volzhsky. Significantly less than the previous one. The body length can reach 45 centimeters. In this case, the weight will be equal to 3 kilograms.

How to prepare pike perch

Before cooking, you need to prepare pike perch. The following instructions will help you do it right.

1. The scales are removed first.
2. Then you need to cut the abdominal cavity from tail to head, remove all the insides.
3. Separate the gills, fins and head.
4. Cut the carcass along the ridge. Thus, two layers should be obtained.
5. Lay each one skin side down on the table. Remove all bones, including small ones.

Now that the preparation is over, you can move on to the recipes for aspic pike perch.

traditional recipe

In this embodiment, the creation of a dish provides for the use of a component such as gelatin. However, before preparing it, it is worth considering one important detail. In order to correctly calculate the volume of broth that will be needed, it is necessary to build on the following formula: a liter of water is taken per 1 kilogram of fish.

So, to prepare jellied pike perch with gelatin, you will need:

• fish weighing 1 kilogram;
• 2.5 liters of water;
• gelatin;
• onion head;

Cooking

First you need to cut the fish by preparing the fillet. After this procedure will remain: tail, scales, fins, skin and head. All this should be used to prepare the broth.

1. Place leftover fish in a bowl. Along with roots and bulbs.
2. Add cold water and send to the stove. Boil.
3. Then use a slotted spoon to remove the resulting foam and reduce the heat. Cook for another 40 minutes.
4. Add spices and continue cooking for another 10 minutes.
5. Remove from the stove and strain the broth into a separate bowl;
6. Add gelatin to it. Warm up without stopping stirring. Remove from heat before contents begin to boil.

In order for the fillet not to fall apart during the preparation of aspic from pike perch, the recipe allows for some changes. Instead of boiling meat, bake it in the oven.

1. Wrap each piece of pike perch in foil.
2. Preheat the oven to maximum temperature and place the blanks.
3. Bake 35 minutes.
4. Cut the finished fillet into pieces. Put on a plate, decorate according to your own taste, pour the previously prepared broth with gelatin.

Recipe for aspic pike perch without gelatin

In a particular case, it is necessary to use several secrets so that the broth freezes without the use of gelatin. To do this, you need the ingredients, as in the traditional recipe:

• zander fish - not less than 1 kg;
• 2.5 liters of water;
• celery, parsnips, carrots and parsley - for a small root crop;
• onion head;
• spices - depending on preferences.

Cooking

After processing the pike perch should have remained:

• leather;
• scales;
• head;
• fins and bones.

Place all of these leftovers in a bowl. For the best effect, add any soup set or other small fish (perch, crucian). Pour the contents with 2.5 liters of water and leave to cook until the volume of the broth becomes 1 liter. Upon reaching the desired result - drain into a separate bowl.

Wrap the fillet in foil and cook in the oven for 35 minutes at maximum temperature. Arrange the cooked meat on a platter. Decorate and fill with broth.

fish in tomato

This recipe for aspic pike perch is quite unusual. For its preparation, you will not need additional components for decoration. Only vegetables to create the so-called fur coat. The broth can be made with or without gelatin.

Ingredients:

• pike perch - 1 kilogram;
• 3 large heads of onions;
• tomato paste - 3 tablespoons;
• 1 or 2.5 liters of water (depending on the method of preparing the broth);
• spices.

Cooking

If the aspic is prepared according to a standard recipe: it is necessary to cook the broth from the remains of fish in a liter of water. Then mix with gelatin, not bringing to a boil - warm up.

If without gelatin, boil the remains of the fish together with a soup set in 2.5 liters of water. Keep on fire until 1 liter of broth remains. Wrap the fillet in foil and place in the oven for 35 minutes at maximum temperature. Remove the skin from the onions, wash and chop finely.

Put in a pan along with vegetable oil and 3 tablespoons of tomato paste. Fry until done. Put the finished fillet on a dish. Top with prepared onion and pasta mixture. Pour in broth.

Recipe for aspic pike perch with mayonnaise

A little complicated and quite a long dish to prepare. At the same time, it turns out beautiful and appetizing.

Required Ingredients:

• pike perch - 1 kilogram;
• 50 grams of diluted gelatin;
• 100 g long loaf without peel;
• 3 art. l. mayonnaise;
• 2 tbsp. l. milk;
• 1 can of pitted olives;
• 2 heads of onions;
• 2 cloves of garlic;
• parsley, carrots and celery - 1 small root crop each;
• spices.

Cooking

Broth with gelatin is prepared in the same way as in previous recipes.

1. Peel the husk from 1 onion. Wash, finely chop and fry.
2. Put the boiled pike perch fillet into a blender along with bread, garlic and onions. Grind until smooth.
3. Put the resulting mixture on a film and roll into a roll. Pull with a thread and cook for 90 minutes in slightly salty water.
4. Cut the cooled billet into equal slices.
5. Divide the broth into two equal parts. Dissolve mayonnaise in one of them.
6. Pour half of the second part onto the bottom of the dish in which the fish will be served. Place in refrigerator until chilled.
7. After laying the sliced ​​roll on top, pour the remaining clear broth.
8. Return to refrigerator.

Results

The recipes for aspic pike perch, both simple and complex, given in this material, can be changed. It all depends on your preferences and imagination. Unusually decorating this dish before serving is a special art. You can use fresh herbs, citrus fruits, not forgetting beautiful dishes. After all, the aspic of this fish is not only tasty, but also looks like a king.