Pike perch jellied - 7 step-by-step recipes

Pike perch jellied is not the easiest dish, but it does not require special culinary skills. In addition, it can solve two problems: it will decorate the festive table and will delight lovers of fish dishes. Also, aspic from pike perch is stored for a long time. We have collected in this article 7 simple and delicious recipes for pike perch aspic.

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

There are many options for making pike perch aspic. The simplest, but no less delicious, with the use of gelatin, will undoubtedly appeal to everyone.

Cooking time: 120 min.

Servings: 4 servings.

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  First you need to boil the vegetable broth. Put coarsely chopped onions, carrots, celery, parsley stalks, spices in a saucepan, fill with water and wait until it boils. We cook the broth over low heat, the degree of readiness is determined by the state of the carrots.
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  Then we pass the broth through a sieve, put the carrots aside, we still need it. Add vodka to the strained broth and cook for another 2-4 minutes. Soak the gelatin in a little water, remove the broth from the heat and mix it with the gelatin.
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  We clean the pike perch carcass from scales and bones, cut into small pieces and cook with spices. Then drain the water and cool the fillet.
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  For jellied, you can use any deep dish of a small size. Put slices of pike perch and carrots, a few parsley leaves in bowls, fill with vegetable broth. We send the aspic to the refrigerator and wait 2-2.5 hours. Cold appetizer is ready.

Bon Appetit!

How to make a delicious pike perch aspic 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.
• Onions - 1 pc.
• Carrots - 2 pcs.
• Spices (allspice peas, black pepper, bay leaf) - to taste.
• Salt to taste.
• Celery roots and cockerels.
• Greens.

Cooking process:

1. The fish needs to be cleaned and got rid of the gills and eyes. Cut off the fins, tail and head, fill them with water and put them on the stove, cook for 60 minutes
2. Peel and chop vegetables and roots of celery and parsley, fry everything together in a pan without adding oil.
3. We put the pike perch fillet and fried vegetables into a saucepan to the broth, add spices, salt and cook until the volume of the liquid decreases by three quarters, and the fingers dipped in the broth begin to stick together.
4. We take out the fish and boiled carrots, filter the broth. Put pike perch meat, chopped carrots, parsley leaves in the forms for aspic; also, if desired, the composition can be supplemented with halves of boiled chicken or quail eggs. Fill the molds with broth and refrigerate. Ready-made aspic can be decorated with thin lemon wedges.

Bon Appetit!

A simple and delicious recipe for pike perch jellied

Frugal housewives note. Fish heads, which we rarely use in cooking, can serve as the basis for aspic. Add a little of any fish fillets, 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.
• Onions - 1 pc.
• Spices (allspice peas, black pepper, bay leaf) - to taste.
• Salt to taste.
• Greens.

Cooking process:

1. We wash the fish heads, remove the gills and eyes, fill them with water and put them on fire. In the process of cooking, collect the foam with a spoon. As soon as the water boils, add the pepper, bay leaf, and coarsely chopped onions, garlic and carrots. The longer we boil our heads, the better the jelly thickens.
2. Cook fish fillets separately, cut into small pieces.
3. Take out the carrots from the cooked broth, filter the broth through a sieve.
4. Put fillet pieces, carrots, chopped olives and greens on the bottom of the aspic tins, fill with broth. We put the forms in the refrigerator so that the aspic thickens. You will have a fairly light dietary snack.

Bon Appetit!

Correct transparent pike perch fillet jellied

Jellied pike perch fillet can be an excellent substitute for the usual fatty jellied meat and become a decoration of any festive table.

Ingredients:

• Pike perch - 1.5 gr.
• Carrots - 1 pc.
• Onions - 1 pc.
• Parsley root.
• Gelatin - 30 gr.
• Spices (allspice peas, black pepper, bay leaf) - to taste.
• Salt to taste.
• Greens.

Cooking process:

1. Onions, carrots, parsley root, greens are washed and cleaned.
2. We clean the fish, separate the head, fins and tail. Remove the gills and eyes from the head.
3. For aspic, we need fish broth. Put the head, tail, fins, parsley root, salt and spices in a saucepan, fill it with water, put it on fire, after the water boils for another hour.
4. Cut the pike perch fillet into uniform pieces and send to cook in broth. Put the onions and carrots whole in a saucepan. After 30 minutes, remove the fillet and carrots from the broth using a slotted spoon. Strain the broth through cheesecloth.
5. We dilute the gelatin in a part of the warm broth and pour it back.
6. Aspic can be split into several small containers or one large, shallow dish. To make it look more interesting, put in a certain order the circles of boiled carrots and green leaves on the pike perch fillet, gently curl the broth on top so that the drawing does not get lost. We put the filler in a cold place for complete solidification. Make horseradish croutons with aspic and serve.

Bon Appetit!

Delicious aspic made from pike perch and pike

Jellied can be made from any type of fish. Pike perch fillets are traditionally used. Its meat has practically no bones, we will add pike in it, the bones of which are large enough, which will also help to quickly cope with fish cutting.

Ingredients:

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

Cooking process:

1. We butcher the pike: separate the head, remove the spine and bones, use a spoon to separate the meat from the skin.
2. Peel the carrots and cut them into small cubes. Chop the onion and garlic with a knife. Soak the bread in water for 15 minutes.
3. We mix pike meat, vegetables, bread, protein of one egg, salt. Wrap the filling in pike skin, wrap it in plastic wrap, cook for 30-40 minutes and leave it to cool.
4. We cut the pike perch lengthwise, separate the head and fins. Cook pike perch fillet separately. To prepare the broth, put the head and fins in a saucepan, send one onion, bay leaf and peppercorns there, salt a little, cook for 50-60 minutes over low heat. Strain the broth through cheesecloth or a sieve.
5. Dilute the gelatin in a small amount of water, leave it for 15-20 minutes and pour it into the broth.
6. For aspic, we take a large dish, pour the broth into the bottom about 1 centimeter, let it freeze a little. Cut the pike perch fillet evenly into small pieces, cut the stuffed pike into slices no more than a centimeter thick.Put the fish into the mold, with the already frozen broth, decorate with boiled carrots and herbs, 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 aspic.

Bon Appetit!

How to cook jellied fish in a slow cooker?

Any dish cooked in a multicooker acquires a richer taste, you just need to choose the right program.

Ingredients:

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

Cooking process:

1. We cut the fish. Cut off the head and fins, separate the pike perch fillet from the bones. Be sure to remove the gills and eyes from the fish head. Put the bones, fins and head of the fish into the bowl of the multicooker, add salt and pepper, fill with water. We set the "Soup" mode on a slow cooker, cook for 25-30 minutes.
2. Put the pike perch fillet on a steaming wire rack, salt it. Place the wire rack over the bowl in the multicooker and cook for another 20-25 minutes in the "Soup" mode until the fillet is fully cooked and take it out of the multicooker.
3. Pour gelatin into the broth, stir and keep it in a multicooker in the "Heating" mode for 10-15 minutes. Then we filter the broth through a fine sieve.
4. Cut the fillet and arrange it into shapes, add parsley leaves and slices of boiled carrots to the meat as a decoration, fill the shapes with broth, 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 gently remove the aspic from the molds, dip the bowl in hot water for 10 seconds and turn it over on a flat dish. Such a cold appetizer will look very original.

Bon Appetit!

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

Classics in food is always good, but sometimes deviating from the standards a little, we get a new interesting dish. In this recipe, we will add mayonnaise to the usual pike perch aspic.

Ingredients:

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

Cooking process:

1. We cut the fish as follows, separate the head, remove the gills and eyes, cut off the tail and fins, cut the fillet into several parts.
2. Cook the fish broth from the head, fins, fish bones, after 40 minutes add spices, salt, vegetables and parsley root to the broth, cook for another 30 minutes over low heat.
3. Soak gelatin in cool boiled water, put on the stove, bring to a boil and turn off the heat.
4. We filter the fish broth, mix it with gelatin, divide it into 2 parts. Mix one part of the broth with mayonnaise, leave the other.
5. Soak the bread in milk. Add fillet, chopped garlic to it, grind the resulting mass with a blender or pass through a meat grinder, salt and add spices to taste. We shift the resulting mass into a plastic bag, twist it tightly and cook for 1.5 hours.
6. Pour the entire part of the clear broth into the jellied form. Cool the finished roll and cut into slices up to 1 centimeter thick diagonally, put them in a mold so that they slightly overlap each other. Let the broth harden a little, then pour a part of the broth mixed with mayonnaise on top, decorate with herbs on top. We put the dish in a cold place so that the aspic is frozen. Such a dish can be served to the table in portions, if it is cut into slices.

Bon Appetit!