Aspic from pike perch
Cooking time:
2 hours
Active time:
40 minutes
Complexity:
Pro
Refrigerate until set
The New Year is already unthinkable without this phrase: "What a muck this fish of yours is!" It is not clear what the main character has fooled there, because aspic fish is delicious! And it is also very beautiful and not at all difficult for the stomach, which, you see, is rare for a festive dish.
5
Recipe "Aspic from pike perch"
Ingredients for 3-4 servings
Pike perch fillet on the skin
800 g
Veshenskaya water
2 L
Carrots
1-2 pcs.
Bulb
1 pc.
Green leek leaves
A few sprigs of parsley, dill, thyme
Vodka or gin
25 ml
Lemon
1 pc.
Egg
2 pcs.
Black peppercorns
Bay leaf
Salt
Gelatin
Step 1/9
First you need to cook a delicious broth, which will be the basis of our dish: peel the vegetables (except for carrots and onions, you can use parsnips, parsley root, celery stalks, just not potatoes), roughly cut and fry in a dry pan to small podzalin.
Step 2/9
Pour cold water over the vegetables (it is important to use good water for the broth), add a few sprigs of parsley, dill, a sprig of thyme, a piece of lemon zest, bay leaf, pepper and simmer for about an hour.
Step 3/9
Allow the broth to cool slightly and strain.
Step 4/9
Put the pre-thawed fish in a saucepan and pour the broth (pour 200 ml of broth into a glass), bring to a boil over high heat, pour in the vodka, then reduce to a minimum, remove the foam and cook the fish for 15 minutes.
Step 5/9
Remove the pike perch to a plate and clean of skin and bones.
Step 6/9
Gelatin (see the instructions on the package with gelatin for the required amount per 2 liters of liquid) soak in the remaining cold broth.
Step 7/9
Boil 2 hard-boiled eggs, peel and cut into rounds.
Step 8/9
Strain the fish broth very carefully, salt to taste, add the swollen gelatin and put on a low heat, stir until the gelatin dissolves completely (do not bring to a boil!)
Step 9/9
Pour a little broth on the bottom of the molds and lay out pieces of fish, top with egg circles, parsley or dill leaves, pour broth, cool to room temperature and refrigerate until congealed.
Ingredients for 3-4 servings
Pike perch fillet on the skin
800 g
Veshenskaya water
2 L
Carrots
1-2 pcs.
Bulb
1 pc.
Green leek leaves
A few sprigs of parsley, dill, thyme
Vodka or gin
25 ml
Lemon
1 pc.
Egg
2 pcs.
Black peppercorns
Bay leaf
Salt
Gelatin
Nutritional value per 100 g
Calories
47 kcal
Proteins
8 g
Fats
1 g
Carbohydrates
1 g
Saturated fat
0 g
Dietary fiber
0 g
Added sugar
0 g