Do you like to eat jellied fish? If the answer is yes, but you are still afraid to start cooking it and receive such a compliment that sounded from the lips of Hippolyte “What a disgusting thing this fish of yours is,” then this article is for you. After all, this dish can be not only tasty, but also become real decoration of the festive table. You just need to know a few tricks of cooking fish aspic. Jellied pike is a very tasty and delicate dish, make a real surprise for your guests and fish lovers will appreciate your culinary masterpiece and its unsurpassed taste will be remembered by them for a long time. there is a fat content in it does not exceed 3%, and therefore the aspic from such a fish diversifies not only the festive table, but also the daily diet menu.

Aspic pike perch in broth with beets

Ingredients:

• zander 1 kg
• lemon juice 1 tbsp
• carrots 2 pcs.
• beets 1 pc.
• onion 1 pc.
• instant gelatin 30 g
• salt to taste
• fish spices to taste

Cooking:

Clean the fish, cut off its head, fins and tail. Separate the fillet from the bones, sprinkle with lemon juice and put in the refrigerator.

Pour the head of the tail and fins of pike perch with two liters of water and bring to a boil. Add spices and carrots, onions and cook for 1 hour.

Take out the carrots, strain the broth, put it back on the fire and, as soon as it boils, add the fish fillet to the broth. Cook for 10 minutes. Remove the fillet from the broth.

Cut the beets, add to the boiling broth and cook for another 10 minutes.

Strain the broth. Pour instant gelatin into it (a pack of gelatin is designed for 1.5 liters of liquid, just in case I measured 1.3 liters of broth) and stir until the gelatin is completely dissolved, if necessary, you can heat it over low heat but do not boil.

Cover a rectangular shape with cling film. Cut the pike-perch fillet into pieces, cut the carrot into cubes. Put a layer of fish, a layer of carrots into the mold. Pour in broth and refrigerate until completely cold.

Turn the finished aspic onto a dish, remove the form, remove the film and garnish with herbs and lemon.

So that the broth for aspic does not turn out cloudy, you need:
- at the moment of boiling, remove the foam from the broth
- put coarsely chopped onion into the broth before boiling
- add one tablespoon of vodka to the boiling broth
- 2-3 minutes before readiness, put a slice of lemon into the broth.

Jellied baked zander

The secret of this aspic is that the baked pieces of pike perch hold tight and do not fall apart like its boiled counterpart

Ingredients:

• Pike perch - 700-800 g
• Other tasty fish or heads and tails (for example, trout, flounder ...) - 700 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Celery stalk - 2 pcs
• Bay leaf - 3 pcs
• Allspice peas - 10 pcs
• Instant gelatin - 15-30 g
• Vegetable oil (for greasing the parchment envelope)

For decoration:

• Quail eggs - 5 pcs
• Parsley or dill greens
• Lemon - 1 pc.

Cooking:

It is very important to properly cut the fish. We carefully clean it from scales, trying not to damage the pattern on the skin, since the fillet in the aspic is laid with the skin up. In the cleaned fish, we remove the head, tail and entrails. Starting from the back, with a sharp knife, carefully cut the fillet from the bones. We trim the edges of the fillet with a knife to get even, neat pieces. Sprinkle the fillets with salt and pepper.

We cut the fish and separate the fillet. We coat two large sheets of parchment paper folded in half with vegetable oil so that the fish skin does not stick. In the center of each sheet, lay the fillet with the skin down, and tightly wrap the envelope.

We wrap each half of the fillet in a parchment paper envelope.

We bake the fish fillet in an oven preheated to 180 degrees for about 40 minutes, let it cool and carefully remove it from the envelopes so as not to damage the skin.

We wrap the finished fillet in a film and put it in the refrigerator for at least an hour, laying it in a flat dish with the skin down. So the fillet will get a smooth smooth surface.

To prepare fish broth, put the ridge from pike perch, heads, tails or small fish in a saucepan. Previously, the fish must be cleaned of scales, entrails and always from the gills, because the gills give the broth additional turbidity. Pour enough water to cover the fish, add bay leaf, peppercorns, celery stalks, peeled carrots and onions. As soon as the broth begins to boil, salt it, reduce the heat and constantly remove the foam. Salt is better a little more than usual, since gelatin weakens the taste of salt. Do not bring to a brisk boil, because this can make the broth cloudy. Cook the fish over low heat for about 20-30 minutes.

When the broth is ready, let it cool down a little, take out the vegetables and fish and filter several times through cheesecloth folded 4 times. We estimate the amount of broth (700 ml is enough) and, accordingly, dilute the required amount of gelatin in a small amount of broth, following the instructions on the package. It is better to add a little more gelatin, because the lemon that will be used to decorate the aspic reduces the gelling properties. When the gelatin is completely dissolved, we introduce it into the total amount of warm broth.

Cut the fish fillet into equal pieces and lay out on a dish. Decorate with thinly sliced ​​lemon slices and quail eggs. Gently cover with broth, leaving about 1/3 for pouring small decorations. Place in the refrigerator and let cool. When the jelly has set, we lay the small details of the decoration: carrot flowers, thinly sliced ​​olives and parsley or dill leaves and cover with a brush with the remaining broth. Put in the refrigerator to solidify completely.

Aspic of boiled pike perch on gelatin

The most common way to prepare aspic from fish involves the addition of gelatin. It will help the dish cool faster. And it is better to serve it with mustard or horseradish.

Ingredients:

• Pike perch - 1.2-1.5 kg,
• parsley root - 1 pc.,
• carrots - 2 pcs.,
• black peppercorns - 6-8 pcs.,
• bay leaf - 3 pcs.,
• onions - 1-2 pcs.,
• 3 packets of gelatin
• parsley, lemon - 1 pc.,
• salt.

Cooking:

Let's prepare the fish: we clean it from scales, take out the insides and wash it. Cut off heads and tails. Cut the carcasses of pike perch into two parts. If you have a large fish, cut it into portions. Now, perhaps, the most crucial stage: we need to boil pike perch.

The main thing here is not to make a mistake with the amount of added liquid, since we need a fairly strong broth. Let's do this: put the fish pieces in the pan, except for the tails and heads, and fill them with water so that it slightly covers the pike perch. Then we take the fish out of the water. The amount of liquid needed is approximately the same as the weight of the fish. We put in a saucepan a peeled whole carrot, onion head, a bunch of greens, peppercorns and laurel leaves.

Bring the water to a boil and lay out the fish tails and heads, salt. We cook them for 20 minutes. Now we need to remove the tails and heads of pike perch from the saucepan with a slotted spoon, and then add half the fish pieces to the broth. Since there is not much water, the whole fish will not fit at once. Cook pike perch for ten minutes, then take out and lay the second part of the fish. We boil it for the same amount of time.

Put the boiled pike perch in a separate bowl, we need to separate the fish fillet from the bones. Cut the fish pieces along the ridge and remove it. We take out the rest of the bones, and then we add whole pieces from the halves. Dilute gelatin with purified water. We adhere to the instructions on the packaging. We place the gelatin mass in a water bath and simmer, stirring, until all the crystals are dissolved. Combine the gelatin mixture with the broth and mix.

Attention: it is better to strain the broth beforehand. Let's cut the lemon, we made curly patterns. Grind olives and carrots into rings. Slice boiled carrots. If there is a curly knife, then it is better to cut the carrots with it. We lay out the fish pieces on the bottom of the chosen form, and on top we place beautifully lemon slices and carrots. Now lay out the olives and greens, fill the contents of the form with a mixture of gelatin and broth. We put the aspic in the refrigerator and wait for it to harden well. It is recommended to serve this dish with horseradish sauce and/or lean mayonnaise in a separate bowl.

It is not recommended to do this in one step, it is better to divide the process into several stages.
After each filling, you should wait until the fish broth in the tray takes on the consistency of jelly, and only then repeat the action. And so several times. Pour carefully so that the decorations do not move.

Jellied pike perch without gelatin

The jelly in this recipe will not be so dense, but very tender, and the taste will remain pure, without impurities and additives.

Ingredients:

• Pike perch - 1 Kilogram
• Small fish - 1 Kilogram (Perches, ruffs, carp - everything that is at hand.)
• Water - 1.5 Liters
• Eggs - 3 Pieces
• Carrots - 2 Pieces
• Onion - 1 Piece
• Salt, spices - - To taste
• Fresh herbs - - To taste

Cooking:

Rinse the fish. Remove the gills and entrails from small fish (leave the scales), separate the head and tail from the pike perch, gut the carcass and clean it from the scales. Put small fish, head and tail in a saucepan, cover with cold water and bring to a boil.

Remove the foam from the broth and reduce the heat. The broth should be cooked over low heat - then it will remain transparent. Boil the broth for 2.5 hours. After an hour of cooking, add salt, peeled carrots, peeled onions, bay leaves and peppercorns to the broth. 10 minutes after adding the vegetables, put the pike perch fillet into the pan and leave for 20 minutes. After 20 minutes, remove and carefully separate the meat from the bones (the bones can be returned to the broth).

Hard boil the eggs and peel them. cut into circles. After the broth has boiled,

fish out carrots from it and cut into beautiful circles or stars. Strain the broth, put the small fish aside - we don't need it.

Pieces of boiled pike perch, carrots and eggs are beautifully laid out in portioned forms (or use one large form). You can also add lemon, sprigs of greenery, etc. Then pour the cooled broth into molds and take out the dishes in the cold (use a refrigerator or balcony).

During the night, the pike-perch aspic will completely harden and turn into a delicate jelly. Serve immediately before the start of the feast, otherwise the jelly may melt.

Pike perch in portions

Prepare pike perch in portions for the festive table - such a cold appetizer will become a hit at your feast. Portions can be made using small molds (for example, for muffins) or pour pieces of fish in a large baking dish, and then cut into beautiful pieces.

Ingredients:

• pike perch fillet on the skin - 2 pcs.;
• small fish - 0.5 kg;
• onion - 1 pc.;
• spices (black and allspice, cloves, bay leaf) - 1 pc.;
• salt - incomplete Art. l.;
• gelatin - 1.5 tbsp. l.;
• water - 1.5 l.

Preparations:

The finished pike perch fillet on the skin will provide a beautiful shape of portioned pieces of pike perch aspic. It only needs to be cut into pieces of the desired size, then boiled. From small fish with onions and spices, cook the broth. Pour gelatin with cool water to swell. Strain the finished broth, add salt and gelatin. Stir until completely dissolved. In prepared molds, gradually lay out pieces of pike perch fillet, any vegetables cut into beautiful figures, greens. You will have to pour the broth in two stages: first, pour a little liquid so that the fish and decorations do not float to the top, cool. Then add the broth to the top of the molds. Before serving, remove from the molds by immersing them in hot water for a couple of seconds.

• If you throw an onion into the broth just for flavor, you don’t need to peel it - the husk will give the broth a beautiful color, brighten it, and remove turbidity.
• The broth should always seem a bit salty - the gelatin will pick up some of the salt as it sets.
• To make the fish broth light and transparent, you need to cook the fish over low heat, not forgetting to periodically remove the foam.
• If you cook aspic without gelatin, you will have to take the appetizer out of the refrigerator only before serving, and immediately treat the guests - in a warm room, such a dish in its beautiful original form will not last long.

Royal aspic pike perch with shrimps

Do you want to impress everyone with your culinary skills? Prepare aspic from pike perch and shrimp. And if you connect your imagination and decorate it in an original way, you will get a dish worthy of a royal table.

Ingredients:

• 1 kg of pike perch;
• 150 g shrimp;
• 45 g of gelatin;
• 1.5 liters of purified water;
• 2 tbsp. l. canned peas;
• celery root;
• 3-4 leaves of laurel; salt;
• spices; 5-6 peas of allspice.

Cooking:

Let's prepare pike perch in the way we already know. Boil the fish as described in the previous recipe, only add celery root, peppercorns, bay leaves and spices to the broth. Let's not forget to salt it. We'll clean the shrimp. Strain the finished fish broth and boil the shrimp in it for 3-4 minutes.

We take a glass of warm fish broth and dilute gelatin in it. Mix well. We need the gelatin to completely dissolve. Now mix the resulting mass with the remaining broth.

Peel the pike perch and grind it. We take a dish in which the aspic will solidify. I suggest using a deep dish. Place a glass upside down in the center. Arrange the shrimp and half the peas nicely around the glass.

The broth, diluted with gelatin, is divided into two parts. Gently pour the seafood with one half and leave it in the cold until this layer of the aspic hardens. Now distribute the fish and the remaining peas. Pour the pike perch layer with the remaining broth.

We send the aspic to the refrigerator, after about a couple of hours it should be ready. Carefully remove the glass, cover the aspic with a large dish and turn over. We decorate the aspic and serve to the table.

Jellied pike perch with shrimp

Aspic can be cooked in one large dish, but it will look much more interesting if you pour it in portions into small molds. Decorative, transparent, with bright additives, food can surprise anyone.

Ingredients:

White fish fillet - 800 gr,
. onion -1 pc,
. celery -1 pc,
. carrot-1pc,
. large shrimp -10 pcs,
. broth -1 l,
. gelatin - 40 gr,
. bay leaf - 5 pcs,
. black peppercorns - 8 pcs,
. parsley-10 gr,
. salt, allspice ground pepper to taste.

Cooking:

We take granular gelatin, not lamellar. It is best suited for cooking fish aspic. Soak for thirty minutes in cold water.

We cut the fish into five identical squares. Each of them is cut diagonally into ten triangular pieces.

When choosing shrimp for a dish, give preference to large, royal ones. This type of crustacean tastes like crabs. They should be thoroughly washed and boiled in salted water with the addition of fragrant bay leaf and pepper. Shrimps will cook very quickly - in just 3-5 minutes.

We discard in a colander, cool. We separate the heads, remove from the shell.

Bring the fish broth to a boil, remove the foam, add chopped, medium-sized, onion, carrot and celery - irreplaceable plants for fish dishes. It not only helps to lose weight, copes with depression, but also slows down the aging process. So, using aspic according to this recipe, you can rejuvenate and cheer up. Cook for fifteen minutes over low heat, uncovered. Put the fish fillet and boil for another five minutes. Here it is important not to digest the fish so that it does not fall apart and retains an attractive appearance.

We filter the rich broth from pike perch, add allspice, gelatin, stirring constantly, heat until the lumps of gelatin are completely dissolved.

At the bottom, small-sized portion molds, put one king prawn, a piece, figuredly chopped, carrots and a parsley leaf. Place one piece of fish on top. Carefully pour in the cooled broth. We put in a cold place for at least three hours, until the broth hardens into a strong jelly.

Before use, the molds must be turned over onto a board or a flat plate, covered with a warm towel for a minute, after which they can be carefully removed.

A bright, hearty, original fish dish is ready to decorate the feast!

Filling options:

1 option

If desired, line the used form with a film. If this is not done, then after the aspic has solidified, in order to put it on a dish, lower the form for a few seconds with the bottom into hot water.

Probably, for the majority of those born and raised in the USSR, such a dish, with only one name, is associated with New Year's Eve and the film “The Irony of Fate, or Enjoy Your Bath!”. Only now, pike perch, contrary to the catchphrase, is not at all disgusting, but a very tasty, beautiful, festive treat.

How to cook aspic from pike perch

Aspic can hardly be classified as easy-to-prepare dishes, but if you try, it’s quite possible to make pike-perch aspic not only tasty, but also make it a real table decoration. To do this, you will not need so much: fish, spices, gelatin, water and some vegetables as decoration: you can use boiled carrots, pickled onion rings, canned peas or corn, cranberries, parsley leaves, boiled egg.

Jellied pike perch - a step by step recipe

Finding a step-by-step recipe for aspic pike perch is not a difficult task. Darkness-darkness of different variations of this dish, painted in steps, have long settled on the Internet. Unlike sea fish, pike perch is a little fresh, its meat has a low fat content, but if you season the broth with salt and spices, add vegetables, you get a delicious fish treat that will not leave your guests indifferent. Here are some recipes for jellied pike perch with a photo.

Jellied pike perch with gelatin

• Cooking time: 90 minutes
• Servings: 6 persons
• Calorie content of the dish: 140 kcal
• Purpose: for lunch, dinner, to the festive table
• Cuisine: Russian

A classic snack recipe for Russian housewives - using gelatin. This simple ingredient makes the process of making aspic easier and faster. Yes, and its appearance ultimately turns out to be more presentable. To prepare pike perch aspic with gelatin, you need the following ingredients:

• fresh pike perch - 1 large;
• carrots - 1 medium;
• onion - 1 small head;
• black and allspice - 1 pea each;
• bay leaf;
• salt - about 1 tablespoon;
• gelatin - 1 tbsp. l. with a slide;
• water - 1.5 l.

Cooking method:

1. Remove the scales from the fish, cut off the fins and tail, remove the gills and eyes, cut, free from the insides.
2. Pike perch - backbone fish - you need to expand the fillet and get the backbone with bones.
3. Rinse the fillet, cut into two halves, then into pieces.
4. Put the ridge, bones, fins in a saucepan, add onions and carrots, spices.
5. To fill with water. Cook for 40 minutes after boiling, removing the foam.
6. Strain the resulting broth through a sieve. Put the pike perch fillet and salt there. Be sure to return the broth with fish to the fire for another 20 minutes.
7. Prepare gelatin: pour cool water and leave to swell.
8. Remove the pieces of fish from the broth, add gelatin. Stir until the gelatin lump is completely dissolved.
9. Put decorations from vegetables and herbs on the bottom of the plates. Pour a little broth, take out in the cold so that the bottom layer grabs.
10. Then lay out the pieces of fish, pour the broth. Leave in refrigerator until serving.

Jellied pike perch from Yulia Vysotskaya

• Cooking time: 50 minutes
• Servings: 6 persons
• Calorie content of the dish: 150 kcal
• Purpose: for a holiday
• Cuisine: Russian
• Difficulty of preparation: medium

It will look very original on the table aspic from pike perch from Yulia Vysotskaya with vegetables, which is cooked in a jar and looks more like a jellied salad. But it will definitely please you not only with its impeccable appearance, but also with its delicious taste.

Ingredients:

• pike perch fillet - 1 kg;
• potatoes, carrots - 3 pcs.;
• green peas - 200 g;
• bell pepper - 1 large;
• fish broth - 0.5 l;
• gelatin - 1 tbsp. l.

Cooking method:

1. Boil pikeperch fillet in salted water for 20 minutes. Cut into large cubes.
2. Boil potatoes and carrots, peel, cut into medium-sized cubes.
3. Cut the bell pepper in the same way.
4. Mix all ingredients, salt to taste. Pour into a half liter jar.
5. Dilute gelatin in fish broth, add salt to taste. Pour broth over assorted fish and vegetables. Let it freeze.
6. Before serving, warm the jar for a minute for a couple, remove the aspic, cut into even circles.

Jellied pike perch - a step by step recipe without gelatin

• Cooking time: 4 hours 30 minutes
• Servings: 5 persons
• Calorie content of the dish: 100 kcal
• Purpose: for dinner, for the festive table
• Cuisine: Russian
• Difficulty of preparation: medium

The absence of gelatin will make fish aspic dietary, but it will make you have more patience - such a treat takes a long time to prepare. Its density will turn out worse than in the gelatinous version, it will most likely be impossible to cut the snack. However, the recipe for jellied pike perch without gelatin is also very popular.

Ingredients:

• fresh pike perch - 2 kg;
• carrots - 2 pcs.;
• onion - 1 pc.;
• spices (black and allspice, bay leaf, celery root) - 1 pc.;
• water - 3 l.

Cooking method:

1. The preparation of fish aspic should begin from the development of pike perch carcasses: remove the scales, cut off the fins and tails. Gills, eyes, entrails are also removed.
2. Tie the scales, tail, fins in a gauze bag so as not to strain the broth once again, put it on the bottom of the pan along with the fish (it is not necessary to divide in half).
3. Add one carrot (you can cut decorations out of it later), onion and spices.
4. To fill with water. Bring to a boil over high heat, then reduce to a minimum. Cook until the stock is reduced by half and the liquid starts to stick to your fingers.
5. Toward the end of cooking, grate one medium carrot on a grater with small holes, fry in a pan without oil.
6. Take out the carcasses of the fish carefully, separate the meat from the bones, disassemble into fibers. Add fried carrots to the meat, mix, salt. Put on the bottom of a shallow dish. Add edible decor.
7. Add salt to the fish broth to taste.
8. Pour broth over meat with decorations. Be sure to refrigerate until cold!

Pike perch in portions

• Cooking time: 1 hour 20 minutes
• Servings: 10 persons
• Calorie content of the dish: 130 kcal
• Purpose: for a holiday
• Cuisine: Russian
• Difficulty of preparation: medium

Prepare pike perch in portions for the festive table - such a cold appetizer will become a hit at your feast. Portions can be made using small molds (for example, for muffins) or pour pieces of fish in a large baking dish, and then cut into beautiful pieces.

Ingredients:

• pike perch fillet on the skin - 2 pcs.;
• small fish - 0.5 kg;
• onion - 1 pc.;
• spices (black and allspice pepper, cloves, bay leaf) - 1 pc.;
• salt - incomplete art. l.;
• gelatin - 1.5 tbsp. l.;
• water - 1.5 l.

Cooking method:

1. The finished pike perch fillet on the skin will provide a beautiful shape of portioned pieces of pike perch aspic. It only needs to be cut into pieces of the desired size, then boiled.
2. From small fish with onions and spices, cook the broth.
3. Pour gelatin with cool water to swell.
4. Strain the finished broth, add salt and gelatin. Stir until completely dissolved.
5. In prepared molds, gradually lay out pieces of pike perch fillet, any vegetables cut into beautiful figures, greens.
6. You will have to pour the broth in two stages: first, pour a little liquid so that the fish and decorations do not float to the top, cool. Then add the broth to the top of the molds.
7. Before serving, remove from molds or cut into beautifully portioned pieces.

Making aspic from pike perch is not so difficult. You just need to remember a few things:

1. If you throw an onion into the broth just for flavor, you don’t need to peel it - the husk will give the broth a beautiful color, brighten it, and remove turbidity.
2. The broth should always seem a little salty - the gelatin will pick up some of the salt as it sets.
3. To make the fish broth light and transparent, you need to cook the fish over low heat, not forgetting to periodically remove the foam.
4. If you cook aspic without gelatin, you will have to take the appetizer out of the refrigerator only before serving, and immediately treat the guests - in a warm room, such a dish in its beautiful original form will not last long.

Video: jellied pike perch

Many housewives will be interested in a step-by-step recipe for making aspic pike perch. Pike perch meat is completely white, very tender, has a pleasant, slightly sweet aftertaste, and most importantly, it practically does not contain bones.

Cooking aspic pike perch will not take too much time - however, as well as aspic from pink salmon. The calorie content of the finished dish is very small at all - only 89 kcal per 100 g.

Any aspic is prepared in two stages. First, a strong broth is boiled, to which swollen gelatin is added.

And then the whole mixture is thoroughly mixed and poured with fish, vegetables, herbs and other components, the dish is put in the refrigerator so that it has time to harden. In the case of pike perch, the whole process goes very quickly, because the flesh of the fish is tender and does not need to be cooked for too long.

For cooking, we need the following components:

• 1 carcass of pike perch (we expect a weight of 1 kg);
• 2 liters of water;
• 60 g of gelatin (this is 2.5 tablespoons);
• 1 carrot;
• 1-2 bulbs;
• greens for decoration;
• 10 quail eggs also for decoration;
• 1-2 tablespoons of green peas;
• 1 lemon;
• salt and spices - at your discretion.

To prepare, we will act like this:

Step 1. We prepare all the components, gut the fish, wash the vegetables. If the pike perch was frozen and not chilled, it must be thawed by simply holding it at room temperature for 5-6 hours.

Another option is to put the fish in cool water (2 liters per kilogram of carcass) and add 2 tablespoons of salt to it. Thanks to this, the meat is well salted and, moreover, all useful minerals remain in it.

Step 2. Now you need to cut the carcass into portioned pieces of the same size.

Step 3. Fill the fish with 2 liters of water, and also put the peeled vegetables and cook for 15-20 minutes after boiling. At the same time, we remove all the foam, and also add spices.

Step 4. It is very important that the pieces remain intact - pike perch meat is very tender and can easily fall apart into its component parts. To do this, you need to cook them for no more than the specified time, and then carefully remove them to a plate.

Step 5. Meanwhile, soak 60 g of gelatin in 2 cups of cool water or completely cooled broth. It is important to stir it very well and wait from half an hour to 60 minutes.

At the same time, you can cut carrots into flowers, hard-boiled quail eggs in half. They also cut the lemon into thin slices, chop the greens and lay out the green peas.

Step 6. Add the swollen gelatin to the broth that has cooled and filtered through gauze or a fine sieve, then heat it over medium heat and stir again. In no case should it be brought to a boil - otherwise the aspic from pike perch simply will not work.

The broth is allowed to cool, after which the components are carefully laid out on a dish. Next, the jellied pike perch is cooled in the refrigerator for 3-4 hours. The result is such a charm (red berries are cranberries).

Jellied pike perch with gelatin and shrimp: a step by step recipe

The recipe described above can be considered as a basic option, since from it you can learn all the basic principles of cooking fish aspic. All other options are based on it.

Let's try to reproduce to make a kind of sea cocktail based on fish aspic. This is a festive version of the dish, which is best served in special cocktail glasses.

You will need the following ingredients:

• 1 kg of pike perch;
• 2 liters of water;
• 60 g of gelatin;
• carrots, onions and lemon - 1 each;
• a few olives;
• several large or medium shrimp (8-10 pieces);
• greens and spices - at your discretion.

How to make aspic from pike perch with gelatin according to this step-by-step recipe with a photo:

Step 1. First, we get the broth again - cook the fish and vegetables for 15 minutes after boiling. Add salt, put spices and filter the broth, after removing meat and vegetables from it.

Step 2. Dissolve gelatin (3 tablespoons in 2 cups of cool water). Meanwhile, cook the shrimp (10 minutes from the moment of boiling in salted water) and clean them.

Step 3. At the same time, cut the olives into circles, the carrots into flowers, and the lemon into thin slices.

Step 4. Add gelatin to the filtered, cooled broth and dissolve it, slightly heating the pan (but not boiling).

Step 5. We lay out all the components in glasses and fill with liquid. Cool first to room temperature, and then in the refrigerator for 3-4 hours.

Serving options for pike perch according to this simple step-by-step recipe are shown in the photo: with lemon, olives, herbs.

Another option for serving aspic pike perch is in the form of a fish tail. To do this, you just need to put 2 shrimp overlapping each other. At the same time, the shrimp tail itself should be preserved during cleaning.

Jellied pike perch without gelatin: a simple step-by-step recipe

But what if you want to cook aspic from pike perch without gelatin and at the same time worry that the fish will not freeze? The secret is very simple: there is enough natural gelling substance in the head and spine of the fish.

Therefore, you need to cook a strong fish broth from pike perch - certainly with a head and spinal bone, and then you will not need gelatin. But if you only have pikeperch fillets, be prepared for the fact that the broth will not harden.

ADVICE

To prepare jellied pike perch without gelatin, you can take fish heads and tails of other river fish (pike, carp, carp). Sea fish for such aspic is not suitable.

Here are the ingredients this time:

• pike perch carcass with head and tail - 1.5-2 kg;
• additionally fish spines, tails and heads of other river fish: grass carp, bream, carp;
• water - 2 liters;
• carrots - 1-2 pieces;
• celery root- 1 PC.;
• parsley root - to taste;
• onion - 1-2 pcs.;
• bay leaf - to taste;
• parsley and celery for decoration;
• salt and spices - to taste.

Recipe for jellied pike perch without gelatin step by step:

Step 1. Thoroughly rinse and clean the carcass of the fish, remove the fins, tail, head, from which we must cut out the gills. Everything except the gills is not thrown away.

Tails, fins, heads and ridges of pike perch and other fish put in a saucepan and pour water. Bring the contents of the pan to a boil and then, during the cooking process, periodically remove the resulting foam.

Step 2. Peel vegetables and roots, chop coarsely or grate and fry in a pan without adding oil. And now we put the fried carrots, onions, celery roots and parsley in the pan to the fish offal. We make a minimum fire, lightly salt and pepper the broth and cook it for 1.5-2 hours.

Step 3. By the time all the gelling substances from the fish ridges and heads have boiled out and the broth has reduced in volume, remove the broth from the stove.

We take gauze or a sieve and filter the broth, and discard the onions, roots, bones, ridges and heads of the fish. Leave the carrots for decoration.

Step 4. We put in our rich fish broth (by that time its volume will decrease by half) bay leaf, spices and salt - to taste, and again put the pan on the fire. When the broth boils, add the chopped pike perch fillet and cook from the boil for no more than 20 minutes.

Step 5. Remove the pan from the heat, let it cool slightly. We take out the fish from the broth, put it in a dish for aspic or in portioned forms and decorate.

Here we give full scope to imagination and creativity: circles of carrots, eggs (can be chicken or quail), lemon, olives and fresh herbs. A special chic is to decorate the pike-perch aspic with red caviar (as in the photo).

Step 6. Strain the broth again (you can also lighten it with egg white) and fill it with prepared fish. For complete solidification, aspic from pike perch without gelatin will take a day in the cold.

What do they eat aspic from pike perch?

Aspic serving options can be very different, regardless of the specific recipe: our inspiration photos will surely lead you to interesting thoughts.

And with what is it better to serve jellied pike perch? You can according to the classic recipe - with horseradish. Available with garlic or soy sauce. Or maybe with mayonnaise sauce.

USEFUL ADVICE

Homemade mayonnaise sauce will be a good addition to the aspic. To do this, take a couple of fresh egg yolks, a little olive or sunflower oil, mustard powder and mix well in a blender.

Then you need to add some chopped pickles, green olives or capers, lemon juice - and a delicious thick sauce for aspic is ready!

Jellied pike perch can be prepared not only for the New Year, but also for the everyday table. It is not as difficult as it might seem at first glance, but it is very tasty and healthy.

Also beautiful and original. And if you correctly observe all the proportions and stock up on a good mood, then “this fish of yours” will not seem such a “muck” at all!

Enjoy your meal!

I remember how once my mother cooked aspic from a huge pike perch. I wrote down the step by step recipe. Now I am sharing this simple recipe with you, because fish aspic is a delicious dish that can be served in portions or in a common dish. In the photo, aspic for portioned serving.

If you do not know how to cook aspic fish, do not rush, do everything in order, as described in the recipe. I tried to make everything clear to the smallest detail.

Headings:
Preparation time: 1 hour
Time for preparing: 1,5 hour
Total time: 2.5 hours
Exit: 7-8 servings

Ingredients for aspic pike perch

• fresh pike perch - 700 g
• carrots - 2 pieces
• onion - 1/4 large onion
• spices: bay leaf, sweet pea, dry celery root
• gelatin - 20 g
• water (total) - 1 liter
• salt to taste
• lemon - 1/2 part
• fresh parsley (leaf)

A step-by-step recipe for making aspic pike perch

Wash the fish, but do not gut. Remove scales, gills. On the tummy of the pike perch, the scales are small, almost imperceptible, but it must also be removed, since it will peel off during cooking. Gut the pike perch, rinse the abdomen from mucus and blood. Cut off the fins, tail, cut off the head - put it all in a pan

With a sharp knife, separate the fillet from the vertebral bone of the fish. Put the vertebral bone to the head and fins

Add spices, peeled carrots and onions to the pan. Later, we will add the broth here after boiling the pike perch fillet

Cut pike perch fillet into plump slices, put in a small saucepan, salt.

It is necessary to cook pieces of fish for no more than 15 minutes, so after adding water, do not leave the stove. Pieces should not boil.

When water boils in a saucepan, foam immediately appears, which must be removed carefully. The remaining foam in the broth will make it cloudy.

Carefully remove pieces of fish from the broth, do not disassemble until the fish has cooled. At this time, you can remove the bones from the fillet pieces with a fork, although this is usually not necessary.

Pour the broth with the remains of the fish, which we separated during gutting. Cook until the carrots are ready.

Pour gelatin into a cup, pour a small amount of water, wait for complete swelling.

Aspic - a classic dish for a feast. Meat lovers can decorate the banquet table with appetizing jelly, and fish lovers can enjoy the taste of aspic pike perch. Pike perch is a skinny fish, that is, the fat content in it does not exceed 3%, and therefore the aspic from such a fish diversifies not only the festive table, but also the daily diet menu. How to make a tasty and proper aspic from pike perch, you will learn in this article.

Jellied fish zander

Aspic can hardly be called a simple dish, but all the efforts made are more than compensated by the taste of the finished dish, which will delight you and your guests. The recipe for making aspic from pike perch in the classic way, read below.

Ingredients:

• pike perch - 1.5-2 kg;
• carrots - 2 pcs.;
• onion - 1 pc.;
• celery - 1 stalk:
• lemon - 1 pc.;
• gelatin - 2 tbsp. spoons;
• bay leaf, salt, pepper - to taste.

Cooking

Wash the carcass of pike perch, clean it 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 out the pieces of fish, and cook the head and tail for another 20 minutes. During the cooking of the broth, do not forget to periodically remove the resulting foam so that it does not become cloudy.

Mix the broth with jelly, and pour a small part of it into a serving dish. We put the future aspic in the refrigerator until solidified. We spread chopped carrots, lemon on a layer of broth jelly, you can add green leaves, olives, in a word - any edible decorations as desired, and then, pour the broth, cool. The last layer is pieces of boiled pike perch, they should be beautifully cut and laid out, pouring the remaining broth-gelatin mixture. When the last layer hardens, you can serve it to the table.

Jellied pike perch without gelatin - recipe

If you decide to cook aspic from pike perch without gelatin, then another more fatty fish is added to the recipe as an additional ingredient: carp, perch, halibut and others, in order to make the broth stronger and thicker. How to cook aspic from pike perch of natural gelation, we will describe in the recipe below.

Ingredients:

• pike perch - 1 kg;
• sea ​​bass - 1 kg;
• onion - 1 pc.;
• parsley root - 1 bunch;
• celery - 1 stalk;
• salt, pepper, bay leaf - to taste;
• any vegetables for decoration.

Cooking

We wash and clean the pike perch and perch from scales and entrails. We separate the fillet, and the ridge, fins and head (do not forget to remove the gills and eyes!) We send to boil in three liters of cold water, removing the resulting foam. We cook the soup set for two hours, and after a while we add vegetables, roots and spices. When the volume of water decreases by 3 times, take a drop of the broth and rub it between your fingers: the sticky consistency will tell you that the broth is ready and it's time to get the fish bones and heads. Boil the fish fillet, 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 everything with our broth and leave to solidify in the refrigerator for a day.

Aspic pike perch can also be cooked in a slow cooker, for this we cook chopped pieces of fish together with vegetables in the “Steaming” mode, then we separate the meat from the bones and continue cooking in the same mode for another 15 minutes. We filter the finished broth, and act as in the above recipe.

Ingredients:

• pike perch - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• peppercorns, salt, bay leaf - to taste;
• gelatin - depending on the mass of the fish;
• vegetables for decoration.

Cooking

We separate the washed and peeled pike perch fillet from the bones and send it to cook in the oven wrapped in foil for 1 hour at 100 degrees.

Meanwhile, cook the broth from the bones, fins, head, vegetables and spices, as in the recipe above. Pour gelatin into the prepared strained, transparent broth, and vegetables from the broth can be cut and used for decoration.

Cool the baked fillet and cut into portions. Pour the broth with gelatin onto a serving dish and leave to harden, but not completely. In a slightly loose jelly pillow, we lay pieces of pike perch and all edible decorations. Fill the fish with a thin layer of jelly and cool. We repeat the procedure 3-4 more times. Serve the finished aspic with mustard and lemon. Enjoy your meal!