I want to share with you a beautiful recipe for jellied pike perch. See all the nuances of cooking in the video below.
VIDEO RECIPE
Jellied fish - pike perch
- Fish, peel, fillet and cut into pieces 2.5 - 3.0 cm.
- Cook the broth from the head, tail and bones.
- Add raw onion, carrots and parsley root, allspice, bay leaf and salt to it.
- Cook for about an hour and then strain.
- Soak gelatin in broth and leave to swell.
- Pour the rest of the broth into a saucepan and bring to a boil.
- When the broth boils, add vodka to it, bring to a boil again and carefully lay out the fish fillets.
- You need to cook it at a minimum boil for 10-15 minutes, depending on the size of the pieces.
- Put the finished fillet on a board, on plastic wrap.
- To prevent the fillet from falling apart on top, also tighten with cling film and put in the refrigerator.
- Separate 0.5 liters of broth and return to the stove.
- Separate the egg white and whisk a little with a pinch of salt with a hand whisk.
- Add lightly to the boiled broth whipped egg white, mix everything and boil for a couple of minutes.
- Turn off the heat and leave the broth for ten minutes.
- Add the swollen gelatin here and mix everything well.
- Strain the slightly cooled broth.
- Cut carrots into slices, make flowers out of them.
- Cut the lemon up and down into thin slices.
- Pour broth into the bottom of the plate.
- Lay out the greens beautifully.
- Put the dishes in the refrigerator.
- Take a plate out of the refrigerator, add some more broth and lay out the fish pieces.
- Pour broth over the fish.
- Decorate with lemon and put carrot flowers on top.
- Quail eggs cut in half, dip each half into broth and decorate the dish.
- You can pour everything on top again and carefully remove the entire structure in the refrigerator until it solidifies completely.
FILLER SHOULDER RECIPE
Marinated fish - skipper's advice
I wish you bon appetit!