Jellied pike perch in champagne

Category: Cold meals and snacks
Jellied pike perch in champagne

Ingredients

Zander 1 PC.
Onion 1 PC.
Carrot 1 PC.
Peter root. sushi. chips.
Salt pepper. allspice, bay leaf taste
Gelatin 30 g
Fresh sorrel 100 g
Champagne 1 glass
Mayonnaise 100 g
Horseradish sauce 1 tbsp. l.
Red caviar 3 tbsp. l.

Cooking method

  • Pour pike perch with water (for medium-sized fish weighing from 500 g to 1 kg ~ 1-1.5 l) and boil together with roots and spices until tender. Soak gelatin in 1.5 cups. water until swelling and dilute until dissolved, heating, but not bringing to a boil. For the top, white layer, I combined mayonnaise with horseradish, added 1 tbsp. l. gelatin, mixed well, poured into the bottom of the molds and sent to the refrigerator to solidify.
  • 🔗
  • I wanted to make the next layer green. In addition, I wanted this "green" to contain the sourness so necessary for the fish, so the choice fell on sorrel. Well, New Year's piquancy was also required - this is, of course, champagne! Chopped sorrel with champagne in a blender, added 2 tbsp. l. gelatin and poured the next layer over the frozen mayonnaise. In the refrigerator!
  • 🔗
  • The last layer is fish with broth. Everything is simple here - disassemble the fish into pieces, dilute the remaining gelatin in the broth, and pour all this (naturally, not hot) over the green layer.
  • As a brilliant (and also quite New Year's) spot brightening the picture, I was completely satisfied with red caviar. Help yourself!
  • Jellied pike perch in champagneJellied pike perch in champagne


Manna
Mamadaragaya !!! This is yeah!
The molds are cool! With a notch on top, right?
Ana-stasy
there's nothing to say
Bravo, as always, everything is on top!
IRR

no words other than interjections
Vasilica
dopletawhat an interesting combination! Fish, sorrel, champagne, caviar! I envy the white envy of your family and guests!
Yes, but I have not seen such molds, wonderful molds! Thanks for the recipe!
Twist
Super!!!
Vicushonok
What a great idea !!!
Thank you!
Irina F
Oh, what a beauty you have here !!! Thank you very much for the recipe) I will definitely repeat it !!!
dopleta, this is for you
Tanyulya
What is your OBGCH
Who would treat me like this
dopleta
Low bow to all

Jellied pike perch in champagne

Tanya, I’m ashamed to admit, but until this minute I didn’t know anything about the OGCH, she went looking for it - ridiculous!
Tanyulya
Exactly. Dump Head Hematoma Jaw
dopleta
Quote: Tanyulya

Exactly. Dump Head Hematoma Jaw
Oh, well, not to the same degree, do not frighten!
tsvika
Mom dear !!! No words ...
I want to visit you
Thank you !!!!
lungwort
AWESOME! Shape, color, well, everything to the point. I wish I could live like this. Kill - don't get up! Interestingly, what is the volume of the molds? And then you have to stock up on a certain amount. Definitely bookmarked. I can't stand it until the New Year, I'll cook it earlier.
dopleta
Quote: lungwort

Interestingly, what is the volume of the molds?
Exactly 150 ml. And thanks !
Gaby
Dobletushka, the sun is clear, what a wonderful idea and so beautifully presented, and I also liked the plate. Tell me is it golden or is it just the light fell like that? And I have similar hearts with a notch, only they are smaller in size and there will be less caviar.
dopleta
Quote: Gabi

Tell me is it golden or is it just the light fell like that? And I have similar hearts with a notch, only they are smaller in size and there will be less caviar.
Yeah, Vika, gold. And the molds you are talking about, I also have, they are smaller, yes. And thanks for the "sun"!
SchuMakher
All, dopletic, it's time to ban you, at least for a week ... This is uncontrollable salivation ... And sho with the stomach at this time a creature ...
dopleta
Quote: ShuMakher

All, dopletic, it's time to ban you, at least for a week ...
I propose to ban the doctor! For a seditious proposal - shut up the cook on the culinary site!
Suslya
Loriyik, this is teeeeee 🔗 for such a simple beautiful harmonious th recipe, lapotaaaa ...
SchuMakher
Dohura ban nizyayayaya, the doctor cares about health, and some here, undermine this very health with such photos ...
dopleta
Quote: Suslya

Loriyik, this is teeeeee 🔗 for such a simple beautiful harmonious th recipe, lapotaaaa ...
Oh, what a bouquet! Thanks honey !
Freken Bock
How festive! Super!
Suslya
ooo Tanyush! Hello! you believe, I remembered you yesterday, I think I disappeared, I need to write "Lost Forum" in Temko, we recently recalled Matroskin, she appeared.
Freken Bock
Tanyusha, I'm in parallel worlds themes, in blenders and attachments to the combine. And I am almost a constant reader.
Suslya
oh, I also sit in the readers, crawl out here for some goodies (Lorik) well and play pranks there .. a little
Serenity
Very nice! True, I thought that champagne was added to the broth, I stared at the recipe for a long time, not understanding where it was. I made champagne jelly, very tasty. I wouldn't do it with sorrel. Better with lemon. Although, of course, depending on what kind of champagne
I love pike perch aspic, IMHO, the best fish for this dish.
Kalyusya
Mamadaragaya! This is yeah! How beautiful! I believe it's delicious!
Bravo Well, inexhaustible fantasy!
dopleta
Quote: Serenity

I wouldn't do it with sorrel. Better with lemon.
With lemon it would be - a) hackneyed, traditionally; b) ugly, the layers would merge. Therefore, I did not even consider the lemon.
Serenity
Quote: dopleta

With lemon it would be - a) hackneyed, traditionally; b) ugly, the layers would merge. Therefore, I did not even consider the lemon.
Well, not everything that is traditional is bad. But about color, yes, I agree. It's more picturesque.
Lyuba 1955
Oh, dopleta, how impressively, gorgeous this dish looks! Exactly festive, Thank you
Ikra
Quote: ShuMakher

All, dopletic, it's time to ban you, at least for a week ... This is uncontrolled salivation ... And sho with the stomach at this time a creature ...

Ban, vote for! Because that's impossible. It is impossible to predict "what the coming day is preparing for us" ... Every time there is something that a normal, average head can never think of. Each time a masterpiece, both culinary and aesthetic.
Larisochka, you would go to ... television Honestly, there are a lot of culinary programs, but everything is advertising and show-off. And you would please us with real creativity.
Thank you for all your past and future recipes! It's such a pleasure to read and watch them, and to dream that someday too ... at least I'll cook something similar ...
dopleta
Quote: Ikra


Thank you for all your past and future recipes!
Well, what are you going to do here? Future? Here and baths me, baths! You yourself stimulate with such sweet speeches! You really decide - either I shut up, or something else to sculpt.
Thank you, thank you, thank you dear!
Ikra
Sculpt, definitely!
zvezda
KILLED ......... 🔗
Ban definitely ... on television
dopleta
Quote: zvezda

KILLED ......... 🔗
Ban definitely ... on television
I will beat those 🔗! Look at me, I'm close here - if anything I can take revenge!
zvezda
🔗hee hee ... and I'll go ...
galchonok
Larisochka, and one more thank you! Beautiful, original and delicious! Thank you very much for another masterpiece!
Jellied pike perch in champagne
dopleta
Oh! For the second time in the last ten minutes I was surprised and pleased! Therefore, I cannot physically thank you yet, only virtually!
lettohka ttt
dopleta, Larochka what a Masterpiece ..

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