Jellied pike perch

Pike perch aspic is a dish, but it doesn’t require any special culinary skills. In addition, it can solve two problems: it will decorate the festive table and will delight lovers of fish dishes. Also, pike perch aspic can be stored for quite a long time. In this article we have collected 7 simple and delicious recipes for pike perch aspic.

Step-by-step recipe for jellied pike perch with gelatin

There are many options for preparing pike perch aspic. The simplest, but no less tasty using gelatin will undoubtedly appeal to everyone.

1. 
   To prepare pike perch aspic, you first need to cook vegetable broth. Place coarsely chopped onions, carrots, celery, parsley stalks, spices into a saucepan, add water and wait until it boils. Cook the broth over low heat; determine the degree of readiness by the condition of the carrots.
2. 
   Then we pass the broth through a sieve, put the carrots aside, we will need them later. Add vodka to the strained broth and cook for another 2-4 minutes. Soak the gelatin in a small amount of water, remove the broth from the heat and mix it with the gelatin.
3. 
   We clean the pike perch carcass from scales and bones, cut it into small pieces and cook with spices for 20-25 minutes. Then drain the water and cool the fillet.
4. 
   For aspic, you can use any deep, small-sized container. Place pieces of pike perch and carrots, a few parsley leaves into bowls, and fill with vegetable broth. Place the aspic in the refrigerator and wait 2-2.5 hours. The cold appetizer is ready.

Bon appetit!

How to prepare a delicious pike perch jellied without gelatin?

Jellied is an incredibly tender fish dish and can be prepared without the use of gelatin.

Ingredients:

• Pike perch – 1.5 kg.
• Garlic – 2 cloves.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Spices (allspice, black pepper, bay leaf) - to taste.
• Salt - to taste.
• Celery roots and cockerels.
• Greenery.

Cooking process:

1. The fish must be cleaned and removed from the gills and eyes. Cut off the fins, tail and head, fill them with water and place on the stove, cook for 60 minutes

2. Peel and chop the vegetables and celery and parsley roots, fry everything together in a frying pan without adding oil.

3. Place the pike perch fillet and fried vegetables in a saucepan with the broth, add spices, salt and cook until the volume of the liquid is reduced by three quarters and the fingers dipped in the broth begin to stick together.

4. Take out the fish and boiled carrots, strain the broth.We put pike perch meat, chopped carrots, parsley leaves into the aspic molds, and if desired, the composition can be supplemented with halves of boiled chicken or quail eggs. Fill the molds with broth and place in the refrigerator. The finished aspic can be decorated with thin lemon slices.

Bon appetit!

A simple and tasty recipe for jellied pike perch heads

A note for thrifty housewives. Fish heads, which we rarely use in cooking, can serve as the basis for aspic. Add some fish fillet, vegetables and a cold appetizer for everyday cooking is ready.

Ingredients:

• Pike perch heads – 6-7 pcs.
• Fish fillet – 300-400 gr.
• Olives – 10-15 pcs.
• Carrots – 1-2 pcs.
• Onion – 1 pc.
• Spices (allspice, black pepper, bay leaf) - to taste.
• Salt - to taste.
• Greenery.

Cooking process:

1. We wash the fish heads, remove the gills and eyes, fill them with water and put them on the fire. During the cooking process, collect the foam with a spoon. As soon as the water boils, add pepper, bay leaf, and coarsely chopped onion, garlic and carrots. The longer we boil the heads, the better the jelly will thicken.

2. Separately cook the fish fillet, cut into small pieces.

3. Remove the carrots from the cooked broth and strain the broth through a sieve.

4. Place fillet pieces, carrots, chopped olives and herbs on the bottom of the aspic molds and fill with broth. Place the molds in the refrigerator to allow the filling to thicken. You will get a fairly light diet snack.

Bon appetit!

Correct transparent aspic from pike perch fillet

Jellied pike perch fillet can be an excellent replacement for the usual fatty jellied meat and will decorate any holiday table.

Ingredients:

• Pike perch – 1500 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Parsley root.
• Gelatin – 30 gr.
• Spices (allspice, black pepper, bay leaf) - to taste.
• Salt - to taste.
• Greenery.

Cooking process:

1. Wash and peel onions, carrots, parsley root, and greens.

2. Clean the fish, separate the head, fins and tail. Remove the gills and eyes from the head.

3. For the aspic we need fish broth. We put the head, tail, fins, parsley root, salt and spices in a saucepan, fill it with water, put it on the fire, after the water boils, cook it for another hour.

4. Cut the pike perch fillet into even pieces and send it to boil in the broth. We also put the onions and carrots whole in the pan. After 30 minutes, remove the fillet and carrots from the broth using a slotted spoon. Strain the broth through cheesecloth.

5. Dilute gelatin in part of the warm broth and pour it back.

6. The aspic can be divided into several small containers or one large shallow dish. To make it look more interesting, we place slices of boiled carrots and green leaves on the pike perch fillet in a certain order, carefully curl the broth on top so that the pattern does not go astray. Place the aspic in a cold place to completely harden. Make croutons with horseradish for the aspic and serve.

Bon appetit!

Very tasty aspic made from pike perch and pike

Jellied can be made from any type of fish. Traditionally, pike perch fillet is used. Its meat has practically no bones; we will add pike to it, the bones of which are quite large, which will also help to quickly cope with cutting the fish.

Ingredients:

• Pike perch – 800-1000 gr.
• Pike – 700 gr.
• White bread pulp – 200 gr.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Garlic – 2 cloves.
• Egg – 1 pc.
• Gelatin – 15-20 gr.
• Spices (allspice, black pepper, bay leaf) - to taste.
• Salt - to taste.
• Greenery.

Cooking process:

1. Cut the pike: separate the head, remove the spine and bones, and use a spoon to separate the meat from the skin.

2. Peel the carrots and cut into small cubes. Chop the onion and garlic with a knife. Soak the bread in water for 15 minutes.

3. Mix pike meat, vegetables, bread, white of one egg, salt. We wrap the filling in pike skin, wrap it in cling film, cook for 30-40 minutes and leave it to cool.

4. Cut the pike perch lengthwise, separate the head and fins. Separately cook the pike perch fillet. To prepare the broth, place the head and fins in a saucepan, add one onion, bay leaf and peppercorns, add a little salt, and cook for 50-60 minutes over low heat. Strain the broth through cheesecloth or a sieve.

5. We dilute gelatin in a small amount of water, leave it for 15-20 minutes and pour it into the broth.

6. For the aspic, take a large dish, pour about 1 centimeter of broth onto the bottom, and let it harden a little. Cut the pike perch fillet evenly into small pieces, cut the stuffed pike into slices no more than a centimeter thick. Place the fish in a mold with already frozen broth, garnish with boiled carrots and herbs, and pour the remaining broth on top. We leave the dish in a cold place so that the jelly hardens; baked potatoes or stewed vegetables are suitable as a side dish for the aspic.

Bon appetit!

How to cook jellied fish in a slow cooker?

Any dish prepared in a multicooker acquires a richer taste; you just need to select the right program.

Ingredients:

• Pike perch – 800-1000 gr.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Gelatin – 30 gr.
• Spices (allspice, black pepper, bay leaf) - to taste.
• Salt - to taste.
• Greenery.

Cooking process:

1. Cut the fish. We cut off the head and fins, and separate the pike perch fillet from the bones. Be sure to remove the gills and eyes from the fish head. Place the bones, fins and head of the fish into the multicooker bowl, add salt and pepper, and fill with water. Set the “Soup” mode on the multicooker and cook for 25-30 minutes.

2. Place the pike perch fillet on the steaming grill and salt it. Place a rack over the bowl in the multicooker and cook for another 20-25 minutes in the “Soup” mode until the fillet is completely cooked and remove it from the multicooker.

3. Pour gelatin into the broth, stir and keep it in the multicooker in the “Warming” mode for 10-15 minutes. Then strain the broth through a fine sieve.

4. Cut the fillet and arrange it into molds, add parsley leaves and slices of boiled carrots to the meat as decoration, fill the molds with broth, and cover with cling film. After the aspic has cooled to room temperature, put the molds in the refrigerator for 2-3 hours. In order to carefully remove the aspic from the molds, lower the bowl into hot water for 10 seconds and turn it over onto a flat dish. This cold appetizer will look very original.

Bon appetit!

Step-by-step recipe for jellied pike perch with mayonnaise

Classic food is always good, but sometimes by deviating a little from the standards, we get a new interesting dish. In this recipe we will supplement the usual pike perch aspic with mayonnaise.

Ingredients:

• Pike perch – 800-1000 gr.
• Mayonnaise – 100 gr.
• White bread pulp – 80 g.
• Gelatin – 30 gr.
• Garlic – 2-3 cloves.
• Onion – 1 pc.
• Carrots – 1 pc.
• Parsley root.
• Olives.
• Milk – 2 tbsp.
• Spices (allspice, black pepper, bay leaf) - to taste.
• Salt - to taste.
• Greenery.

Cooking process:

1. We cut the fish as follows: we separate the head, remove the gills and eyes, cut off the tail and fins, cut the fillet into several parts.

2. Cook fish broth from the head, fins, and bones of the fish, after 40 minutes add spices, salt, vegetables and parsley root to the broth, cook for another 30 minutes over low heat.

3. Soak the gelatin in cool boiled water, put it on the stove, bring to a boil and turn off the heat.

4. Strain the fish broth, mix it with gelatin, divide into 2 parts. Mix one part of the broth with mayonnaise, leave the second.

5. Soak the bread in milk. To it we add fillet, chopped garlic, grind the resulting mass with a blender or pass through a meat grinder, salt and add spices to taste. Transfer the resulting mass into a plastic bag, seal tightly and cook for 1.5 hours.

6. Pour the entire portion of the clear broth into the aspic mold. Cool the finished roll and cut it into slices up to 1 centimeter thick diagonally, place them in the mold so that they slightly overlap each other. Let the broth harden a little, then pour some of the broth mixed with mayonnaise on top, and decorate with herbs on top. Place the dish in a cold place so that the aspic hardens. This dish can be served to the table in portions if it is cut into slices.

Bon appetit!