Jellied is a classic dish for a feast. Fans of meat can decorate the banquet table with an appetizing chill, and fish lovers will enjoy the taste of a jellied pike perch. Pike perch is lean, that is, the fat content in it does not exceed 3%, and therefore the jellied from such a fish diversifies not only the festive table, but also the daily diet menu. How to make a tasty and correct jellied pike perch, you will learn in this article.
Fish pike perch
Pouring is difficult to call a simple dish, but all the efforts made are more than offset by the taste of the ready-made dish, which will please you and your guests. The recipe for preparation of zander paddies in the classic way is described below.
Ingredients:
- pike perch - 1,5-2 kg;
- carrots - 2 pieces;
- onion - 1 pc .;
- celery - 1 stem:
- lemon - 1 piece;
- gelatin - 2 tbsp. spoons;
- bay leaf, salt, pepper - to taste.
Preparation
Carcase my pike perch, cleanse from scales and gut, cut into 5 large pieces. Pieces of fish, together with the head and tail, boil in boiling water with carrots, onions and celery for 20-30 minutes. We take the pieces of fish, and cook the head and tail for another 20 minutes. When cooking broth, do not forget to periodically remove the formed foam so that it does not cloud.
Broth is mixed with jelly, and a small part of it is poured into the serving dish. We put the future of pouring in the refrigerator until it freezes. Spread into the layer of bouillon jelly sliced carrots, lemon, you can add leaves of greens, olives, in a word - any edible jewelry at will, and then, pour broth, cool. The last layer - pieces of boiled pike perch, they should be beautifully cut and laid out, the bay remaining bouillon-gelatin mixture. When the last layer solidifies - you can serve to the table.
Pike perch without gelatin - recipe
If you decide to make a jellied pike perch without gelatin, then as an additional ingredient another fatty fish is added to the recipe: carp, perch, halibut and others, in order to make the broth stronger and thicker. How to prepare zalivnoe zander from natural gelling, we will tell in the recipe below.
Ingredients:
- pike perch - 1 kg;
- perch of sea - 1 kg;
- onion - 1 pc .;
- parsley root - 1 bunch;
- celery - 1 stem;
- salt, pepper, bay leaf - to taste;
- any vegetables for decoration.
Preparation
Sudak and perch are washed and cleaned from scales and entrails. Separate the fillets, and the ridge, fins and head (do not forget to remove the gills and eyes!) We send to cook in three liters of cold water, removing the resulting foam. Cook the soup set for two hours, and after a while add vegetables, roots and spices. When the volume of water is reduced by 3 times, we take a droplet of broth and rub it between the fingers: a sticky consistency will tell you that the broth is ready and the time to get fish bones and heads. We boil the fish fillets, cut it and put it on the bottom of a flat serving dish, along with decorations in the form of vegetables, herbs or eggs. Slowly pour all our broth and leave to freeze in the refrigerator for a day.
The pike-perch can also be prepared in a multivark, for this, chopped fish pieces are cooked with vegetables in the steam-cooking mode, then we separate the meat from the bones and continue cooking in the same mode for another 15 minutes. Ready broth filter, and act as in the above recipe.
Pike perch fillet
Ingredients:
- pike-perch - 1 piece;
- onion - 1 pc .;
- carrots - 1 piece;
- peppercorns, salt, bay leaves - to taste;
- gelatin - depending on the weight of the fish;
- vegetables for decoration.
Preparation
The washed and peeled pike perch fillets are separated from the bones and sent to prepare in the oven
In the meantime, cook broth from bones, fins, head, vegetables and spices, as in the recipe above. In the finished strained, clear broth, we fill gelatin, and the vegetables from the broth can be cut and used for decoration.
The baked fillet is cooled and cut into portions. Broth with gelatin poured into a serving dish and leave to freeze, but not completely. In a slightly loose jelly pillow lay pieces of pike perch and all edible jewelry. Fill the fish with a thin layer of jelly and cool it. Repeat the procedure 3-4 more times. Ready-made jellies are served with mustard and lemon. Bon Appetit!