Write a comment
Jellied pike-perch with gelatin
Pike-perch is considered a royal fish; it is excellent for jellied dishes. As a rule, jellied pike-perch with gelatin is prepared for festive tables, and one must approach its creation very responsibly. Spend a little more time removing all the bones, cooking broth, thinking through the dish's composition, and preparing all the necessary products for decoration. Then no one will be able to say about your jellied fish, like in the popular movie. On the festive table, jellied pike-perch with gelatin will become a true decoration and pride for the hostess. By following all the recommendations in the preparation, you will create a masterpiece like this one, or possibly even better. If you don’t know how to prepare jellied pike-perch with gelatin, then this step-by-step photo recipe is for you.
Caloric content: 67 kcal per 100 grams of the dish.
Preparation time: 120 minutes.
Ingredients
Show ingredients
- fresh pike-perch – 1 pcs. (up to 1 kg).
For the broth:
- onion – 1 pcs;
- carrot – 1 pcs;
- celery – a little;
- bay leaf – 1-2 pcs;
- black pepper – 3-4 pcs;
- salt – to taste;
- gelatin – 15 g;
- water – 0.5 l.
For decoration, the amount of products is arbitrary:
- lemon;
- carrot;
- boiled egg;
- olives;
- viburnum;
- fresh parsley greens.
Preparation
- It is necessary to choose a fresh pike-perch with an undamaged skin. Clean it from scales.
- The fish should be gutted properly. Cut off the head, fins, and tail. Remove all the insides from the belly. Rinse the carcass thoroughly under running water.
- Make an incision along the spine and carefully separate the fillet. If there are rib bones left on the meat, they must be cut away along with the membrane. Cut the lower incision on the belly evenly. Both pieces of fillet should be of the same shape.
- For a beautiful aesthetic appearance, the pieces of fish should be even. Therefore, during cooking, the fish fillet should lie on a flat surface. Lightly coat a sheet of foil with vegetable oil so that the pike-perch skin doesn't stick, and place the fillet on it.
- Don't forget to salt and pepper the pike-perch.
- Firmly seal the two edges of the foil along the long side.
- Also fold the ends of the foil. This creates an envelope in which the pike-perch will cook in its own juice.
- Similarly, wrap the second fillet. In this form, the fish will bake in the oven at 180°C for 25 minutes.
- After the specified time, remove the fillet from the oven and let it cool to room temperature. Then, the fish must be unwrapped and carefully removed from the foil, trying not to damage the skin. Wrap the fillet in food wrap, place it skin-side down on a flat surface, and put it in the cold. Allow the fish to set for easier slicing.
- While the fillet is cooling, it is necessary to boil the broth from the pike-perch head, tail, and fins. Add the prepared vegetables and spices. The broth will take 10-15 minutes to prepare.
- After cooking, strain the broth. This can be done by folding gauze in four layers. Remove the fish parts, but leave the carrot for decoration.
- Dissolve the gelatin in one ladle of cooled broth and let it swell.
- Cut the cooled fish fillet into pieces and beforehand place them on a board.
- Melt the gelatin in a water bath. Do not add the gelatin to the main broth yet. Dip the pieces of fillet into the dense gelatin and evenly distribute them on the dish.
- Cut the carrot into rings. Using a wide cocktail straw, press out small circles from the rings and form flowers from them.
- Secure all decorations with a strong gelatin solution. Place in the cold, giving time for the fish and composition to set. During this time, send the gelatin into the broth. If the gelatin has set and does not dissolve in the broth, it should be melted again. Gelatin can be heated more than once; the main thing is not to let it boil, otherwise, it will lose all its properties.
- Carefully fill the dish with fish broth and gelatin, and immediately take it out to the cold. It may be necessary to cover the fish with broth in several stages to maintain the composition. Let the dish set for another 10-15 minutes and then pour broth with gelatin again. Place in the cold until completely set. Aspic of pike perch with gelatin is ready.
This dish can be served with mustard or white horseradish.
