Today we will dispel the myths about jellied fish, as about real nasty, according to the hero from the New Year's movie, and prepare a culinary masterpiece for the festive table. Go!
Ingredients:
- pike perch carcass
- fish heads and tails (any fish)
- onion
- carrot
- Bay leaf
- 1 glass of dry white wine
- 1 pack of gelatin (cook strictly according to the instructions)
- vegetables, herbs, berries, lemon, eggs
- salt
- peppercorns
- vegetable oil
How to cook:
1. Clean the fish, gut, remove the gills, cut off the fins, head and tail.
Cut into two long, neat, boneless fillets.
2. When removing, it is advisable not to damage the pike perch fillet itself, since it has a very beautiful pattern and if you manage to make a transparent jelly, then the dish will look richer and more beautiful. Do not throw away bones from fish, they will come in handy for making broth.
3. Grease the foil with vegetable oil, place the fillets on it, skin side down, season with salt and ground black pepper. Wrap the pike perch tightly in a photo and place in an oven preheated to 100 degrees for 1 hour. Baked pike perch, like any other fish, is more suitable for aspic, since the fish is cooked in its own juice and does not lose its shape, as when boiling in a saucepan.
4. Cool fish at room temperature. Hatem put directly in the foil in the refrigerator for 3-6 hours, during this time the fish will be compacted, it will be very even and easy to cut.
5. Pour cold water over the heads, tails and fish bones from pike-perch, add a whole peeled onion, whole clean carrots, peppercorns and bay leaves.
6. Put on medium heat, bring to a boil, reduce and cook for 20 minutes. Then pour in the wine and remove the carrots and onions. Leave the carrots for decoration.
7. Boil the broth for another 15 minutes, turn off the heat and remove all the fish part.
8. Strain the broth through three layers of cheesecloth or even chintz.
9. It will take about a liter of ready-made broth. It can be boiled down or used whole.
10. Add the broth and season with spices to taste, cool so that all the suspensions settle to the bottom that do not strain and can be easily drained.
11. Prepare gelatin according to the instructions. Combine with broth.
12. Wash the dish or jellied dishes, wipe dry and put in the freezer for 15 minutes.
Then take out and pour the bottom of the dish with 1-2 ladles of broth. He will immediately grab and freeze with a mirror. You can start with fish and decorations.
13. Cut the pike perch fillet into beautiful slices, without the skin. Place the fish on a layer of frozen broth.
Next, lay out the decorations as you wish.
Pour in about 1 ladle of broth and refrigerate.
14. After a few minutes, you can take out the dish and top up the rest of the broth.
15. Remove the aspic in the refrigerator for 3-8 hours so that it is completely frozen.
Bon Appetit!
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