Pike perch jellied with gelatin

Step-by-step preparation

Cooking time: 3 hr 40 mins

1. STEP 1

   

   How to make aspic from pike perch with gelatin? Prepare the necessary ingredients. If you have a whole pike perch, then first cut it into fillets. You can take cranberries either fresh or frozen. Wash and peel the carrots and onions. Place the vegetables in a saucepan and add a liter of cold water. Add a small bay leaf (or half a large one). Place the pan over medium heat, bring to a boil and simmer over medium heat for 10-12 minutes after boiling.

2. STEP 2

   

   Pour cold water over the gelatin and leave to swell. Since gelatin from different manufacturers can differ significantly in its properties, to obtain an ideal result, I recommend following the instructions on the packaging of your particular gelatin.

3. STEP 3

   

   Cut the pike perch fillet into small pieces about five centimeters in length and place in a saucepan. Reduce heat to low. Add two peas of allspice and salt to taste. Foam will form as it cooks. It needs to be removed. Cook the pike perch for about 20 minutes. Then remove the bay leaf and cook the fish and vegetables for about 10 minutes.

4. STEP 4

   

   Remove the boiled fish from the pan, cool slightly and cut into portions, removing the bones if necessary. Also remove the carrots from the pan and chop into rings. Throw away the onion, it will not be useful. Remove frozen cranberries to defrost. Wash the lemon, dry it and cut it into slices. Wash the dill and dry with paper towels.

5. STEP 5

   

   Strain the broth through thick gauze folded in three layers. I strained the broth three times to achieve greater clarity.

6. STEP 6

   

   Place the swollen gelatin in a saucepan and bring to a completely liquid state over low heat, stirring constantly. As soon as the grains disperse, immediately remove the saucepan from the heat. Remember that gelatin should not be brought to a boil. According to the instructions, my gelatin still needed to be strained through cheesecloth, which is what I did. Combine gelatin with broth, stir and cool slightly.

7. STEP 7

   

   Next, place pieces of pike perch, carrots, cranberries, lemon and dill into the form chosen for the filling. Transparent bowls, small salad bowls or small jars with a yoke closure, like mine, will do. This presentation looks more unusual. Carefully fill the mold with broth using a tablespoon and place the aspic in the refrigerator until it hardens. It took me about three hours. Bon appetit!

Comments on the recipe

Tilda Montmartre

18.11.2023

4.9

A beautiful holiday dish. Here's another recipe for fish aspic.

Natalia M

18.11.2023

4.9

I just made pike perch jellied soup with gelatin for dinner. I didn’t boil the whole pike perch, but the head and backbone; there was enough pulp there for aspic. And I made cutlets from the fillet. The addition of onions, carrots, bay leaves and peppercorns created a rich, satisfying broth. My gelatin was instant, so it only took 10 minutes to swell, after which I dissolved it in the hot broth. By the way, I strained the broth through a fine strainer. It turned out to be quite transparent, so I didn’t carry out any other manipulations with it) For decoration, I put carrots from the broth, sprigs of dill and green peas in a bowl for aspic. Boiled the peas in the microwave. It turned out to be a very tasty stable aspic! This can be served on a holiday table.