Pike perch in cream "Exotic fish"

Category: Festive kitchen
Pike perch in cream Exotic fish

Ingredients

Zander 500 g
Carrot 1 PC.
Onion 1 PC.
Dill, parsley, spices for broth
Gelatin 30 g
Beet 1 PC.
Broccoli 150 g
Cream 22% 150 ml
Salt pepper taste

Cooking method

  • Of course, it is desirable for such a dish to have a special form such as:
  • Pike perch in cream Exotic fish
  • But you can use any other. Boil the fish with onions, carrots, herbs and spices until tender. Strain the broth, cool. Separate the fish from the bones, carefully disassemble the pulp by hand, chop the carrots with a blender. Boil the beets, broccoli separately and chop too.
  • Pike perch in cream Exotic fish
  • Pour a glass of broth and soak the gelatin in it. After the gelatin swells, heat it, without bringing it to a boil, in the microwave or in a water bath until it is completely dissolved. Dissolve about half of the gelatin in heated cream and combine with fish, and the rest with the same amount of fish broth and evenly distribute between carrots, broccoli and beets. Now we form our fish, putting different layers in turn in the form and also cooling them in the refrigerator one by one.
  • Pike perch in cream Exotic fish Pike perch in cream Exotic fish Pike perch in cream Exotic fish
  • Here I made a mistake - I put the beets right after the broccoli, not thinking that the "dominant" beets would smother the bright greens of the broccoli. It was necessary to shift these layers with pike perch.
  • Pike perch in cream Exotic fish
  • Nevertheless, the dish was quite successful! Help yourself!
  • Pike perch in cream Exotic fish

Note

Sudak is a freshwater fish. Length 60-70 cm (sometimes up to 1.3 m), weight 0.6-2.5 kg (occasionally up to 20 kg). The body is elongated, laterally compressed, covered with dense scales, the dorsal fins (2 of them) are separated by an interval, the first is prickly, the second is soft; the snout is pointed, the jaws have strong canines. The back is greenish-gray, the belly is white, on the sides there are 8-12 brown-black transverse stripes, on the dorsal and caudal fins there are rows of dark spots. Lives in rivers and lakes of Europe, acclimatized in Siberia. Fishing and breeding object. Valuable fish. It goes on sale fresh, frozen and canned.

Pike perch meat is white, tender, without small bones, has a high taste, contains 19% protein, 1.1% fat (lean), is well digested and assimilated. Fish soup, jelly, soups, cabbage rolls are prepared from pike perch, boiled in brine with mushrooms, baked in dough, fried with garlic, egg. Zander is especially good for aspic dishes. You should clean the zander carefully, as there are thorns in the fins and on the gill covers. Close to pike perch are its varieties - bersh (it can be distinguished by the scaly cheeks - the fleshy part of the gill covers) and the sea pike perch living in the Caspian Sea and in the Dnieper-Bug estuary (with a wider head and usually a darker color). The meat of the sea pike perch is rougher, and the bersha is more bony than that of a real pike perch.

Manna
Such a beautiful fish turned out! I even started wanting this form again
toffee
dopleta, you are probably tired of listening to praise. And they will certainly fall down and I am already the second. What a beauty, you madam never cease to amaze us.
gala10
Stunned, what a beauty!
But how can you eat THIS? THIS can only be admired ...
Larissa, bravo!
lana19
Larissa, I do not even know what word to choose to express my emotions! It was necessary to come up with this!
What's the taste like?
Is it possible to understand that THIS is from fish?
Marusya
Larissa! There is no limit to admiration! Beauty! This is no longer a kitchen, this is a haute cuisine!
How long does it take to create such a masterpiece?
Tanyulya
Larisa, beautyaaa!
Svettika
How lovely! Yes, such a masterpiece is a pity. Larissa, super!
dopleta
Thank you very much, friends! Insanely nice.
Quote: iris. ka

dopleta, you are probably tired of listening to praise.
iris. ka, do you know people who are tired of praise? Show me this one!
Quote: Maroussia
How long does it take
Not so much! It's a little dreary to wait for the next layer to solidify - you want to see the result of your plans as soon as possible!
Quote: lana19
What's the taste like?
For fish with vegetables in jelly.
Quote: Manna

I even started wanting this form again
Oh, want Mannochka! Standing little thing. There are many things you can think of in it.

🔗
Marusya
Quote: Manna
I even started wanting this form again
and now I want this! where to get it?
Manna
Dopletochka, yes, I wanted her, back then, when I was just talking about her, but then I overwhelmed ... I was looking for such a silicone ... I didn't find And this form is very beautiful, it does not look like others
dopleta
Quote: Maroussia
where to get it?
I took it in China, Marusya. And girls in Moscow bought, however, a smaller one.
Gala
Larissa, since you are not yet tired of listening to praise, then we (I) go to you (to you).
Ah yes, the master-entertainer-inventor! Oh yes, painstaking worker
dopleta
Thank you for visiting us (me), Check mark !
Anna1957
Larochka, do not get tired of our praises, please us with your wonderful creations further. You have your own unique style, you open it - and you don't need to look at the ava, you can immediately see the author. Does it pop out of such a plastic mold well?
vernisag
My God, how beautiful it is !!! Larissa, well, you constantly surprise to a state of shock

Bilin, why did I go in for the night looking, I’ll even look down at it ...
dopleta
Quote: Anna1957
Larochka, don't get tired of our praises
I can firmly promise this! Thanks honey !
vernisag, Thank you so much ! Oh, how can you girls raise my spirits with your words!
dopleta
Quote: Anna1957
Does it pop out of such a plastic mold well?
You know, Anya, you just don't have to! It happens - immediately jumps up, and sometimes you have to dip it into a bowl of hot water.
kil
Fuck ... I have no words. Bravo.
dopleta
Thank you, Ira!
lana19
Well! While I was cooking there, another fish swam! The first thought is Olivier. But will it really keep its shape? Larissa! What's in the second fish?
I have seen such forms. But it never occurred to me that they could be used like that!
Larochka! You're just a professor of culinary sciences! And a giant of thought!
kil
Larissa, tell me how to link to your recipe?
dopleta
Quote: lana19
While I was cooking there
But how! A plate of happiness not everyone can cook! Thank you, Svetochka, for the delicious porridge and for the kind words. To be honest, I don’t remember exactly about the second fish, I didn’t two, or three, or four times make aspic in it, but, as a rule, it’s either some kind of fish salad or "fur coat". With mayonnaise and gelatin. Well, and jellied fish, of course.
dopleta
Quote: kil
Larissa, tell me how to link to your recipe?
Now I'll write in a personal.
* Karina *
Quote: Maroussia

and now I want this! where to get it?

I bought Marusia here: 🔗
Marusya
Karina, Thank you)
Elena Tim
Quote: dopleta
Do you know people who are tired of praise? Show me this one
Well, I am such a person! Oh, straight and praise and praise ... already tired already ... from that sho not me!
And about the recipe, I just want to exclaim: "I go nuts, dear edition !!!"
Well, I don't even leave a review in all your creations, simply because the words are already dumb, they are over! I was already stuttering and getting aroused ... and you are getting rid of everything! For a long time already I didn’t want anything like the same mold!
Lorik, honey! After all, you knew that I would definitely draw here! You should have felt my approach and began to itch with hopelessness! So I'm asking .... schA, I'll get a little more air in my hocks .... WHERE IS THERE?
Lorik, well, at least tell me about the size, I should know exactly what to want.
And yet, how much water do you take for cooking five hundred grams of zander? I am attention itself!

I found the size already, 30 by 14. The question of water remains open!
dopleta
I bought the uniform here, 10 pieces at once (and supplied them to everyone, even some from Ukraine) 🔗... Size 31 * 13.5 * 7 cm. With water, Linen, fill in, current, Schaub cover. And keep in mind: a pound is a whole fish, after cleaning and gutting there is a half-tasty change.
xelena5
dopleta, without gelatin, will it be possible to make a herring under a fur coat in this form?
dopleta
You can do something if you lay it out with a film, and then tamp the "fur coat" in it and hold it in the refrigerator, but this herring will only hold its shape until the first touch. It seems so to me. I haven't tried it myself. And outwardly, it will not be such a pronounced fish, fins, for example, are unlikely to work out.
xelena5
dopleta, thanks, I just never ate with gelatin.
Nonsense
Pike perch in cream Exotic fish
Here! Finally, I was honored!

Oh, I forgot to thank Larochka for an excellent (as always) original recipe!
dopleta
You have already very actively thanked me in your letter! Or have you forgotten everything again and will you complain about memory, old lady? The fish is wonderful! Probably, I'll see these living in a couple of weeks in Mexico
prubul
I lined it with a film that holds its shape (herring salad under a fur coat), but in this recipe the beauty is indescribable, just a fairy tale. Perfect with gelatin!
dopleta
Thank you so much, prubul, I am flattered to read such pleasant words.
prubul
Here's the truth, it's not flattery. It's just that someone has gold pens
prubul
Girls want to remind everyone of this recipe for Easter. I have made it delicious many times !!

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