Jellied pike perch

Category: Fish dishes

Ingredients

Zander 1 kg
Gelatin 10-12 g
Celery 1 root
Parsley 1 root
Carrot 1 PC.
Bulb 1 PC.
Bay leaf 1 PC.
Ground red pepper
Salt taste
Dill greens

Cooking method

  • Peel the fish, cut into pieces (I made fillets). Put the bones, head without gills in a saucepan, add carrots, celery and parsley root, onion, salt, bay leaf, pepper.
  • Cover with water and cook over medium heat. After 15-20 minutes put pieces of pike perch in the same saucepan. When the fish is ready, take it out with a slotted spoon, put it on a dish and put it in a cold place.
  • Strain the broth in which the fish and vegetables were cooked and pour in the pre-soaked gelatin. (Note - since I do not like gelatin, I bought a catfish head instead and cooked it, it froze even without gelatin ) Bring to a boil (do not boil!), Strain again through cheesecloth. Lay out the pike perch in the shape of a whole fish, put carrot circles between the pieces of fish. Pour the zander with jelly.

Note

The recipe tested by me personally, unfortunately there is no photo.

Merri
Thanks for the detailed description of the whole process! I presented how beautiful it is!

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