Jellied pike - pike jellied recipe

Step by step photos of the recipe

1. Good evening everyone! To begin with, put the pike skeletons, the fillet itself, and most importantly, to boil. or rather, the main binding component is the skin, that is, the skin of the pike. With the help of the skin, the jellied meat will set WITHOUT gelatin and the broth itself will be very fatty. In my family, they don’t really like gelatin. Moreover, I didn’t make it for myself, but at the request of my mother-in-law (and she’s kind can’t stand any aspics with gelatin). It’s her anniversary, and she asked me to make this delicacy for me. Well, add peeled and washed carrots, peeled onions, peppercorns and bay leaves to the broth. Cook over low heat for 1 hour. After boiling, remove the foam. In my photo it’s already the end of cooking. I was in a hurry, I forgot about the photo.)) )

2. Then strain the broth into a separate container. You can use a double layer of gauze to make the broth more transparent.

3. Remove fillets from the bones, if any. Do not throw away the carrots.

4. Finely chop the fillet itself, and also finely chop the fillet removed from the bones. In the end, this is how much it turns out, you can see in the photo.

5. Place the fillet in a special form, squeeze the garlic through a garlic press, add salt (if required), and for flavor, add 5-7 peas of a mixture of five peppers. Mix everything.

6. Carefully level.

7. Then pour in the broth so that it just covers the fillet, do not overfill.

8. Close and put in the refrigerator to harden completely. I let it sit overnight.

9. The next morning the jellied meat was like this, completely jellied.

10. Next, in a separate bowl, mix horseradish from a jar (liquid in consistency), sour cream and 5 tbsp. spoons of the remaining broth. Stir until smooth. If there is no horseradish, you can just sour cream with broth. nothing bad will happen.

11. Well, distribute the horseradish-sour cream mixture over the entire surface of the jellied meat. Put it in the refrigerator for an hour to harden.

12. At this time, cut the carrots into circles and use a felt-tip pen to make small rounds like these.

13. After an hour, take out the jellied meat and arrange the carrot flowers or as your imagination dictates.

14. Then garnish with parsley and pour the broth on top again in a thin layer to fix. Leave for another couple of hours for complete hardening. By the way, you can see from the photo how fatty the broth turned out, just what we needed.

15. Well, that's it! Done! Bon appetit everyone.

Jellied pike with greens

Some housewives mistakenly believe that preparing pike aspic is a troublesome task. In fact, the recipe for making aspic is very simple, you need to get a good rich broth, and then give it the desired consistency using a thickener and low temperature. If the aspic is made from fish fillet, then you definitely need to add half a pack of gelatin. Fresh herbs and lemon will highlight the delicate taste of pike.

• purified water – 2.5 l.;
• pike fillet – 0.5 kg;
• ½ pack of gelatin;
• salt;
• a bunch of parsley and dill;
• ½ lemon.

1. Pour water into the pan and place the washed fish fillets. After boiling, reduce the heat, add salt and cover with a lid. Cook the fish broth for 25 minutes. At the same time, we note that if you cook only fish, you will get a clear broth. But adding a whole carrot and onion in the peel, its color will turn golden.
2. Meanwhile, wash the greens and chop with a knife.
3. Cut the lemon into thin slices.
4. When the fish is cooked, transfer it to a bowl for aspic. Add chopped herbs or lemon.
5. Strain the remaining broth and pour a little into a cup to stir the gelatin. Then mix everything in a saucepan and heat again, but do not boil again.
6. Let the broth cool and then pour it over the pike.
7. Place the dish in the refrigerator for a couple of hours, after which it can be served.

Pike aspic with egg

An egg is often added to pike jellied recipes to make it not only appetizing, but also more satisfying. If you want to add a special touch of piquancy, use quail eggs.

• fish – 450 g;
• quail eggs – 5-6 pcs.;
• gelatin – ½ sachet;
• water – 2 l.;
• carrot – 1 pc.;
• onions – 1 pc.;
• greenery;
• Bay leaf;
• salt.

Step-by-step preparation.

1. In a saucepan, fill the pike meat with water and put it on the stove to boil.
2. In the meantime, peel and wash the carrots, place them in a saucepan, and add the onion there. As soon as the broth boils, add salt, add bay leaf and reduce heat. Don't forget to skim off the foam to get a clear broth. Cook for 20-25 minutes.
3. While the fish is cooking in a saucepan, set the eggs to boil. Then we clean and cut them in half.
4. Place the prepared pike into the aspic mold and add the eggs.
5. Wash the greens and finely chop them with a knife, and also add everything to the fish.
6. Strain the resulting broth. Pour some of the broth into a glass to dilute the gelatin and then pour it back into the pan. Heat on the stove, but do not bring to a boil and remove from heat.
7. When the broth has cooled, pour it over the fish and place the finished dish in the refrigerator to harden for a couple of hours.

Pike aspic with herbs

Whole fish produces a concentrated broth, so you don’t have to add gelatin to the aspic.

But if the carcass is headless, you can’t do without gelatin.

Required ingredients:

• fresh fish - approximately 1 kg;
• celery tops – 2 pcs.;
• parsley roots – 55-75 g;
• carrots – 1-2 pcs.;
• parsley sprigs – 2-3 pcs.;
• black pepper – 6-7 peas;
• water – 2 l;
• gelatin – 50 g.

Consecutive actions:

1. The pike carcass is gutted, washed and filled with water. After the broth boils, remove the foam from it, add pre-cleaned, washed roots and peppercorns.
2. The broth should boil for 25-30 minutes. Then the fish is taken out, the bones are removed and cut. The root vegetables that are cooked are placed in another bowl.
3. The backbone, fins and head are cooked for another 25-30 minutes until about a liter of liquid remains. The prepared broth is cooled and filtered.
4. Gelatin is dissolved in a glass of cooled broth and, when it swells, poured back. Heat it and stir the gelatin until it dissolves, but do not boil. After this, the broth is cooled again and filtered.
5. Pour a third of the liquid into the dish and place it in the refrigerator.
6. When the jelly hardens, distribute carrot slices and greens. Pour in another third of the broth and, after cooling the dish, add the rest of the broth and put it in the refrigerator until it hardens completely.

With herbs you can make a stuffed pike aspic.

Required ingredients:

• fresh fish – 1.5 kg;
• carrots – 2 pcs.;
• gelatin – 45-50 g;
• black pepper – 5-7 peas;
• onions – 2-3 pcs.;
• milk – 75 ml;
• lemon – 1 pc.;
• bay leaf – 2 pcs.;
• raw egg – 1 pc.;
• greens – 0.5 bunch.

The difficulty of this dish is removing the skin from the fish carcass. Before cooking, you can watch training videos from masters.

Preparation steps:

1. The head of the fish is separated and, carefully trimming the fillet, the skin is slowly removed and rolled into a “stocking,” leaving a thin layer of flesh.
2. The fillet is separated from the bones and cut into slices. It is then mixed with bread soaked in milk and chopped onions. The mass is crushed using a blender or meat grinder and, after pouring in the egg mixed with salt, knead thoroughly.
3. The pike head and spine are poured with cold water - about 1.5 liters - and boiled for 40 minutes. The broth is cooled and filtered through cheesecloth.
4. The gelatin swollen in a glass is poured into it, the broth is heated and the broth is stirred until the component dissolves and cooled.
5. The fish skin is filled with minced meat, wrapped in gauze and bandaged. Then boil in a small amount of water for 20-30 minutes.
6. The cooled stuffed fish is cut into pieces 2 cm thick, laid out in molds and decorated with herbs, lemon, vegetables, after adding the cooled jelly, cooled.

Jellied pike and pink salmon

You can prepare an incredibly tasty aspic from different types of fish: pike and any red fish (trout, pink salmon and salmon). We present to your attention a step-by-step recipe for jellied pike with pink salmon (with gelatin).

• water – 2 l.;
• pike – 250 g;
• pink salmon – 400 g;
• bulb;
• carrot;
• gelatin – 10 g;
• Bay leaf;
• salt.

1. The carcass must first be washed and cleaned. Pour water into the pan and cook the meat.
2. When the water boils, add salt, add bay leaves, peeled carrots and peeled onions. Cook the fish broth for 25 minutes, no more.
3. Remove all ingredients from the pan, cut the fish into pieces and the carrots into slices. Place everything in a silicone mold. You no longer need boiled onions for this dish.
4. Strain the broth and take ½ cup of liquid to dissolve the gelatin, then return it to the pan and reheat.
5. When the broth has cooled slightly, pour it over the fish and carrots. It is not necessary to put the dish in the refrigerator, it should already harden in a couple of hours, just take it out to the balcony.
6. Before serving, we recommend carefully removing the aspic from the mold. The secret is quite simple: immerse a silicone mold in warm water for 30 seconds, then transfer to a dish and serve to guests.

Pike aspic with green peas

Jellied recipe: one kilogram pike, 2 boiled eggs, carrots, a tablespoon of gelatin, 8-10 allspice peas, 2-3 bay leaves, a third of a glass of pickled green peas; greenery.

To prepare the aspic, clean the pike, remove the head, tail, and fins. Cut the fish into pieces and place in a pan.

Add salt, spices, carrots. Pour in a liter of water. Boil the pike prepared for aspic until tender.

Remove bones from pieces of boiled fish. Strain the marinade from the green peas.

Boil the pike waste in the broth for an hour. Strain the broth and clarify.

Prepare jelly from gelatin and broth for aspic.

Place pieces of pike in molds, garnish with slices of carrots, slices of egg whites, green peas, and herbs.

Pour in the jelly. Cool the dish.

Serve pike aspic with mayonnaise. Garnish with green peas.

Pike jellied Siberian style (without gelatin)

If you want to surprise your guests with not only a beautiful, but also a tasty dish, we recommend preparing Siberian-style pike aspic.

• water – 2.5 l;
• pike carcass – weighing no more than 1 kg;
• pickled cucumber – 2 pcs.;
• canned peas – 100 g;
• fresh cranberries – 100 g;
• Bay leaf;
• fresh parsley;
• salt.

1. We clean the fish, remove the giblets and gills, wash it and put it in a pan to cook.
2. Wash the onion, but do not peel it and send it there.
3. Peel the carrots, cut into 2-3 parts and cook with the remaining ingredients for about half an hour. As soon as the water boils, add salt and bay leaf. It is important not to overcook, because pike meat is very tender.
4. Separate the cooked fish from the bones and chop finely.
5. We filter the resulting broth, do not add any gelling agents, it will harden well.
6. The dish will harden in several stages: place a third of the fish and berries on the bottom of the plate, pour 2 cups of broth over everything. Let it freeze for an hour in the refrigerator. Second layer - cut the cucumbers into slices and lay out some more fish, again pour two glasses of broth and again into the refrigerator. And the last layer is canned peas, the remaining pike meat and the rest of the broth. The dish should harden not only in the refrigerator, but also in the cold for 2 hours.

It is important to know some secrets of preparing the dish. If you cook fish with the head and bones, it is better to simmer it a little longer so that the pike aspic hardens faster. It is important to use high-quality gelatin; we recommend that you carefully read the instructions on the package. Some manufacturers note that their products must be soaked in cold water. In principle, preparing this dish does not take much time and does not require any special culinary skills.

Cooking pike in Siberian style

This interesting treat will pleasantly surprise guests with its rich taste.

Required ingredients:

• water – 2.3 liters;
• fish – 300 g;
• canned green peas – 100 g;
• pickled cucumbers – 2 pcs.;
• fresh cranberries – 100 g;
• gelatin – 10 g.

Preparation steps:

1. The water is salted and the pike is boiled.
2. Gelatin is added to the cooled broth, stirred and heated without boiling.
3. The first layer is cranberries and a third of the meat. Pour in a third of the broth and cool.
4. Then add a layer of fish and cucumbers, pour in and cool.
5. Fish and peas are placed on the top layer.

Jellied pike: classic recipe

The main condition for preparing a classic aspic is the exact observance of the ratio of gelatin and water. Since pike itself (like any other fish) does not give the desired consistency, gelatin must be used in any case.

As for gelatin, it is usually sold in the form of powder packaging (10-20 g each). To ensure that the cooked broth turns into aspic, you need to take:

• 20 g of gelatin per 1 liter of broth - if you want to get a trembling aspic, not too dense consistency.
• 40-45 g of gelatin per 1 liter of broth - if you need to get a dense, motionless mass.

Accordingly, for 1 liter of water when preparing pike aspic, take from 1 to 2 tablespoons of gelatin (without a slide).

Let's take the following ingredients:

• pike (carcass) - 700g - 1 kg;
• water - 1.5-2 liters;
• gelatin 60-80 g (3-4 tablespoons);
• carrots and onions - 1 piece each;
• greens - a few sprigs of dill or parsley for serving;
• salt and spices - at your discretion (usually 0.5 tablespoon of salt is taken per 1 liter of broth, i.e. about 1% by weight of the finished product).

To prepare pike aspic with gelatin according to this step-by-step recipe, we will consider its main stages (with photos).

Preparation step by step:

Step 1. Clean and gut the fish. If it was previously frozen, it is better to thaw it first in a regular refrigerator compartment, and then at room temperature. Be sure to remove the gills, but it’s better not to cut off the head - it will make a good fat.

Fill our pike to the top with water and put it on high heat.

Step 2. As soon as the water boils, you need to immediately reduce the heat to medium - further boiling should be very low, only a slight gurgle of water is allowed. At the same time, you need to carefully remove all the foam and salt the water.

Initially, it is better to salt the broth lightly, because the liquid will evaporate during the cooking process. We also add whole peeled vegetables (onions and carrots). You can also add a bay leaf.

Step 3. Cook the pike for half an hour over low heat, no more will be needed.

Meanwhile, dilute gelatin in boiled water (cool). The ratio is as follows: 1 tablespoon (20 g) in half a glass of water. Be sure to take a large glass, because the gelatin will increase at least 2 times.

After cooking, take out the fish, all the vegetables and strain the broth through a sieve. Add pre-prepared spices to it.

Step 4. Cool the liquid a little, reduce the heat to the minimum possible. Add gelatin and, stirring thoroughly, let the broth brew for another 10 minutes. However, you cannot bring it to a boil, otherwise all the gelatin will collapse.

While the broth is ready, cut the fish into portions, remove the onion completely, and cut the carrots into flowers or circles. We lay out all the components of the future aspic along with sprigs of greenery along the bottom of the plate.

Pike aspic with tomato juice

Jellied recipe: 800 g pike fillet, onion, lemon, a glass of tomato juice, a third of a glass of green peas, half a glass of dry white wine, 8 allspice peas, 3 sprigs of parsley, 1.5 tablespoons of gelatin.

Cut the pike fillet into portions.

Boil the onion and peppercorns in 0.6 liters of salted water for half an hour.

In the same broth, boil the pieces of pike prepared for aspic. Five minutes before cooking, add the juice of half a lemon to the broth.

Cool the pieces of pike marinated with lemon juice in the broth and transfer to a dish. Strain the broth.

Prepare jelly from gelatin and broth.

Pour 2/3 cup of jelly, stir tomato juice in the rest of the broth.

Line the bottom of a mold for jellied pike with parsley leaves and slices of the remaining half of a lemon; pour clear jelly. Cool the composition.

Fill the mold with a thin layer of jelly colored with tomato juice. Cool the aspic.

Arrange portions of pike, green peas, pour in the remaining “tomato” jelly. Cool the aspic.

Cut the pike filled with tomato juice into portions and serve with spicy seasonings.

Pike aspic with gelatin: step-by-step recipe with photos for the holiday table

The described technology for preparing aspic is a universal recipe, regardless of the type of fish or other ingredients, spices, etc. However, it is clear that for the New Year or another holiday you need not only to prepare a delicious dish, but also to serve it beautifully.

Let's prepare jellied pike for the holiday table according to the recipe with gelatin.

We will need the following components:

• pike – 1 or 2 small fish;
• water - 2 liters;
• gelatin – 60-80 g;
• onions and carrots - 1 piece each;
• half a lemon for decoration;
• greens for serving;
• salt and spices - at your discretion.

The principle of preparing pike aspic according to this step-by-step recipe with photos is exactly the same - you need to get a strong broth with gelatin and garnish it with vegetables. However, there are certain tricks associated with serving.

This time we will act like this:

Step 1. We also wash the pike, clean it, remove the gills and immediately cut it into portions 3-4 cm thick.

Step 2. These pieces must be boiled in a saucepan along with the vegetables (whole) until boiling. Then cook from the boil for another 15-20 minutes over low heat.

Step 3. Meanwhile, pour cold water over the gelatin so that it swells. Meanwhile, remove the fish pieces from the pan.

A very important point is that they should not be overcooked. The pike flesh should retain its consistency, so you should cook this fish after boiling for no more than 20 minutes.

Step 4. Place the pike pieces in the mold, decorate with carrots and herbs, as well as lemon slices. You can also add half chicken eggs - they enliven the dish and make it more satisfying.

Jellied pike whole

Jellied recipe: one kilogram pike, 2 boiled eggs, onion, carrot, 2 bay leaves, 4-5 allspice peas, 2 tablespoons of green peas, a tablespoon of gelatin; greenery.

To cook in aspic, peel the pike from scales, cut off the fins, gut it, leaving the head and tail. Make a longitudinal slit along the dorsal fin of the fish.

Place the pike whole in the pan. Add vegetables, spices, salt. Pour water over the fish carcass and boil until tender (25-30 minutes).

Cool the boiled pike in the broth, then carefully transfer it whole into a deep dish.

To prepare jellied fish, strain the broth. Soak gelatin in half a glass of broth.

Cut the eggs into quarters, boiled carrots into circles.

From the heated broth and swollen gelatin, prepare jelly for the jellied pike.

Carefully place the pike as a whole in a wide and deep dish, garnish with eggs, carrots, green peas, and herbs. Pour jelly into the dish.

Place the whole pike aspic to cool. Serve with sauce to taste.

Jellied pike without gelatin: a recipe with a secret

It's no secret that not all housewives like to use gelatin for aspic. What to do if you want to make pike aspic without gelatin, but are afraid that the fish will not harden?

The secret is very simple: since you are dealing with fish, there is enough natural gelling agent in the head and spine. Therefore, you must cook fish broth with the head and spinal bone, and then you will not need gelatin. But if you only have fish fillet or steak, then be prepared for the fact that the broth will not harden.

And there is also a culinary trick from experienced chefs - do not leave the aspic to harden in the refrigerator. If you prepared the broth correctly, the aspic will thicken quite quickly and easily in a cold place.

This time let's take the ingredients:

• pike (carcass with head and tail)—7 00g-900g;
• additionally fish ridges, tails and heads (cupid, bream, pike perch, and other freshwater fish are suitable);
• carrots - 1-2 pcs.
• celery root - a couple of pieces;
• parsley root - to taste;
• onions - 1-2 pcs.;
• bay leaf - to taste;
• parsley and celery for decoration;
• salt and spices - to taste.

Recipe for jellied pike without gelatin: step by step

Step 1. Thoroughly wash and clean the pike carcass from scales (it is better to do this with a special knife), remove the fins, tail, head, from which we must cut out the gills. We don’t throw away everything except the gills!

Place the pike heads, fins and tails in a saucepan along with the ridges and heads of carp, pike perch or bream and fill with cold water (2 liters). Bring the contents of the pan to a boil and then periodically remove the resulting foam.

Step 2. Now add peeled carrots and onions, celery roots and parsley to the fish by-products. Turn the heat to minimum, lightly salt the broth and cook it for 1.5-2 hours.

Step 3. By the time all the gelling substances from the fish ridges and heads have boiled down and the broth has reduced in volume, remove the broth from the stove. We take gauze or a sieve and strain, and you can throw away the onions, roots, bones and fish heads. Leave the carrots to decorate the aspic dish.

Add bay leaf, spices and salt to our rich fish broth - to taste, and put the pan on the fire again. When the broth boils, add the chopped pike pieces and simmer for no more than 20 minutes.

Step 4. Next, everything is simple: remove the broth from the heat, let it cool slightly. Remove the pike fillet from the broth, separate it from the bones, place it in a mold or on portioned plates, garnish with carrots, eggs (can be quail), lemon and parsley. A special chic option is to decorate the fish aspic with red caviar (as in the photo).

Step 5. Once again, filter our broth and pour it into the prepared fish in the form. For the pike aspic without gelatin to completely harden, it will take 10-12 hours in the cold.

Pike jellied without gelatin

How and with what to serve pike aspic

Options for serving pike aspic can be very different, regardless of the specific recipe: a few photos for inspiration will certainly give you some interesting thoughts.

What’s better to serve jellied pike with? Of course, according to the classic recipe - with horseradish. A good addition would also be homemade mayonnaise sauce: a couple of fresh egg yolks, a little olive or sunflower oil, mix mustard powder in a blender.

Add some pickles, green olives or capers, lemon juice - and a delicious thick sauce for aspic is ready!

Pike jellied recipe

The prototypes of jellied dishes are jellied meats and jellies, which are prepared without gelatin. Their thick consistency is provided by a rich broth made from several types of fish. Modern chefs use gelatin in the preparation of aspic. If the technology is followed, such dishes turn out transparent, pieces of fish, decorations of herbs, berries and carbs are visible in them.

Classic pike aspic

• Time: 5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Purpose: for festive lunch and dinner.
• Cuisine: Soviet.
• Difficulty: Requires culinary skills.

Pike aspic is prepared without gelling agents, using concentrated broth. For better hardening, use gelatin; this is a natural additive and will not harm you or the finished dish.

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Ingredients:

• pike – 0.8-1 kg;
• celery stalk – 1-2 pcs;
• parsley root – 50-75 g;
• carrots – 1-2 pcs;
• parsley - 2-3 sprigs;
• allspice and black pepper – 5-8 peas;
• water – 2 l;
• gelatin – 50 g.

Cooking method:

1. Pour washed, scaled and gutted fish with cold water. Remove the foam from the surface of the boiling broth, add peppercorns, washed and peeled roots.
2. Cooking time for fish is 25-45 minutes. Then remove the carcass from the broth, separate the fillet from the skin and bones, and cut into portions (50-100 g). Place the cooked root vegetables in a separate bowl.
3. Cook the head, fins and ridge for another 20-30 minutes, until the liquid is reduced to 1-1.2 liters. Cool the finished broth, strain through a sieve with 2-3 layers of gauze.
4. Dissolve the swollen gelatin in 1 glass of cold broth and add it to the rest of the liquid. Heat, stirring, until the gelatin dissolves, but do not boil. Strain the cooled broth again.
5. Pour 1/3 of the prepared broth onto a baking sheet or deep dish and refrigerate for 1 hour.
6. Distribute pieces of pike fillet, boiled roots and parsley leaves cut into circles on the frozen jelly. Carefully pour in another 1/3 of the broth and cool.
7. Pour the rest of the chilled broth into the dish and put it in the refrigerator so that the aspic hardens well.
8. Cut the aspic into portions, separately from the dish, in a sauceboat, serve sour cream with horseradish or mustard.

With gelatin

• Time: 3.5 hours.
• Number of servings: 5-7 persons.
• Calorie content of the dish: 63 kcal per 100 g.
• Purpose: for the holiday table.
• Cuisine: Slavic.
• Difficulty: Requires culinary experience.

To make jellied pike look appetizing, the jelly is lightened. For this purpose, raw egg whites are used. They absorb small particles and the broth (jelly) becomes transparent.

Ingredients:

• pike carcass – 1.2-1.5 kg;
• boiled chicken egg – 1 piece;
• gelatin – 60 g;
• canned peas - 1 tbsp. l;
• carrots – 1 piece;
• raw egg whites – 2-3 pcs;
• parsley – 50 g;
• salt – 1.-2 tsp;
• fish seasoning – 1 tsp;
• 9% vinegar - 1 tbsp. l;
• olives or black olives – 10-12 pcs.

Cooking method:

1. Remove the head from the gutted pike carcass, cut it crosswise into round pieces, add salt and sprinkle with spices, let sit for 10-15 minutes. Simmer in a small amount of liquid until done.
2. Fill the pike head and tail with 1-1.5 liters of water. Cook the broth for 40-50 minutes, adding peeled carrots, parsley and spices to taste.
3. Strain the finished broth and pour in the gelatin that has swollen in cold water. Heat over low heat until the gelatin dissolves.
4. To lighten the gelled broth, add mashed whites to it in 4 tbsp. l water or broth, vinegar, salt and spices to taste. Bring to a boil, simmer for 10-15 minutes and strain.
5. Do not remove the protein “cap” from the surface, stir and strain along with it. If there is insufficient transparency, do this operation again (boil and strain), then cool.
6. Pour some of the broth into a deep dish and let it harden in the refrigerator.
7. Place the cooled fish pieces on the jelly. Place carrot slices and eggs on the sides, garnish with green peas and olive halves.
8. Pour a layer of chilled jelly on top, adding little by little, and set the dish to set in a cool place.

Jellied stuffed pike

• Time: 4 hours.
• Number of servings: 6-8 persons.
• Calorie content of the dish: 105 kcal per 100 g.
• Purpose: for a festive banquet.
• Cuisine: Jewish.
• Difficulty: difficult, culinary experience required.

The main difficulty in preparing stuffed fish is separating the skin from the fillet with bones. Watch the video and photos first to see how experienced chefs do it correctly, and get started.

Ingredients:

• pike – 1.5 kg;
• gelatin – 40-50 g;
• carrots – 2 pcs;
• white bread – 100 g;
• onions – 2-3 pcs;
• peppercorns – 5-7 pcs;
• bay leaf – 2 pcs;
• milk – 75 ml;
• lemon for decoration – 1 piece;
• raw egg – 1 piece;
• greens for decoration - 0.5 bunch;
• salt and spices - to taste.

Cooking method:

1. Remove the head from a cleaned and thoroughly washed pike carcass.
2. Carefully trim the fillet, gradually remove the skin, and roll it up like a stocking. Leave just a few millimeters of pulp on the skin. Without cutting to the tail, cut the spinal bone.
3. Remove the entrails and small bones, separate the pulp from the bone and cut into slices. Mix with bread pre-soaked in milk and chopped onion. Pass the mixture through a meat grinder or grind with a blender. Pour the egg, scrambled with salt and spices, into the fish mixture and knead well.
4. Pour pike heads and spinal bone into 1.5 liters of cold water and cook over medium heat for 40 minutes. Let cool and pass the broth through double cheesecloth placed in a sieve.
5. Mix gelatin swollen in 200 ml of cold water with the broth. Heat the liquid until completely dissolved and cool.
6. Fill a pike skin “stocking” with minced meat, wrap it in gauze and tie it with twine. Simmer in a small amount of water for 20-30 minutes until done.
7. Cool the stuffed pike, cut crosswise into 1.5-2 cm thick. Place in portioned molds, garnish with lemon slices, boiled vegetables, and herb leaves. Pour the chilled jelly into the dish and place in the refrigerator until completely set.
8. You can serve the finished aspic directly in the molds. Alternatively, place them in hot water for 2 seconds. Then carefully shake out the aspic onto a serving plate, add sauce, horseradish mayonnaise or slices of fresh tomatoes.

How to prepare pike aspic with and without gelatin

Pike jellied has a perfectly delicate taste, in addition, the broth from this fish is transparent. The meat itself has low bone content, is white in color and looks great when cooked. Today we will tell you several recipes for pike aspic.

Fill the carcass with water and put it on fire. Let it boil and reduce the power of the burner to minimum. Add salt, spices, carrots and onions in their husks for a golden hue.

Place the finished fish on a plate and disassemble it, removing the bones. We cut carrots into circles, eggs - similarly.

Pour some of the broth into a glass and pour gelatin into it. Stir the mixture thoroughly and bring to a boil. Mix with the rest of the liquid.

Place eggs, carrots, finely chopped herbs, and fish at the bottom of the dish. Pour in the broth, let cool to room temperature and place in the refrigerator.

How to prepare a delicious pike aspic with gelatin:

This beautiful pike was caught by my husband, who treated us to fresh fish every day all summer! We gut it and if there is caviar in it, we definitely salt the caviar at home. I told you about this recipe for making pike caviar, which has been living in our family for many, many years. We prepared caviar a long time ago, today we are preparing excellent pike aspic. To do this, place the fish carcass in a suitable sized pan, fill it with enough water and put it on the fire to cook. The water should cover the fish to the height of the palm, no less, so that we have enough broth for pouring.

When the water boils, skim off the foam well and add the onion, carrots and bay leaf to the broth. Add salt to taste, but do not rush to add too much salt right away, as the broth can be over-salted. But you can’t under-salt it either. So, let's taste it. cook the fish after boiling for 20-40 minutes.

Then, we take the finished boiled fish and vegetables onto a large plate and begin to separate them into prepared beautiful plates.

Just like that, piece by piece, picking out the bones that come across, place the fish fillets in dishes.

Top the fish with boiled carrots and fresh herbs. You can add lemon slices to the fish.

All that remains is to dilute gelatin in the strained broth (in half of the broth), bring it to a boil, combine with the remaining fish broth and carefully pour the plates with fish. Then send the aspic to a cool place or in the refrigerator until it cools completely and hardens. The aspic freezes well and can be served in about 1 hour. Be sure to offer homemade mustard with the aspic, it will be very appropriate. Homemade aspic can be prepared not only on an ordinary day, but also for a holiday table. I hope you won’t hear statements from your favorite movie... On the contrary, you will hear exclusively laudatory speeches!!!

Svetlana and my home kulinarochka2013.ru wish everyone a bon appetit!

See also:

• How to cook excellent fish soup from red fish and river pike

Step by step recipe

• water - 1.5 liters;
• pike - 1 kg;
• carrot - 1 piece;
• onion - 1 piece;
• bay leaf - 2 pieces;
• spices to taste;
• salt - to taste;
• gelatin - 3 tbsp. spoons.

Time spent - 2 hours. Calorie content per 100 grams - 98 kcal.

After preparing all the products, we begin to prepare the aspic:

If necessary, gut the fish and wash it thoroughly. We cut off the fins and head. Fill the carcass with water and put it on fire. Add a whole onion with peel and carrots. Since we are talking about fish, it will cook quite quickly. Just before it’s ready, add the spices and bay leaf.

We disassemble the pike and separate it from the bones, cut the carrots into slices.

Strain the broth and then pour some into a glass. Bring to a boil and add gelatin, stirring constantly. Dissolve the resulting mixture in the rest of the broth.

Place pieces of fish and carrots in a common dish or in portioned forms and fill with broth. Let cool and then place in the refrigerator. The aspic hardens quickly and can be served within an hour.

How to make pike aspic without gelatin

It is quite possible to prepare the aspic without gelatin, if you suddenly don’t have it at home.

• pike fish - 1 carcass weighing up to 1 kg;
• carrots - 1 piece;
• onion - 1 large;
• salt to taste;
• peppercorns - 3 pieces;
• half a lemon;
• water for broth - 1.5 liters.

Time spent - 2 hours. Calorie content per 100 grams - 110 kcal.

Let's start preparing the aspic:

Remove the gills from the pike, place the fish in a saucepan and fill with water. Wash the onion well and send it there (the husk will give it a golden hue). Peel the carrots, cut them in half and cook along with the rest of the ingredients for about 30 minutes. Do not overcook, because pike meat is very tender. Since we leave the bones and fins with the head, the aspic will harden perfectly.

Separate the finished pike from the bones, salt the broth and add all the spices.

Cut the lemon into thin half rings. Place a slice of lemon, fish and carrot slices on the bottom of the dish. Fill with liquid and let cool. For final hardening, put the aspic in the refrigerator.

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How to prepare “Pike Head Jellied”

Prepare the following ingredients. Rinse the fish heads in water, peel the carrots, garlic and onions and rinse.

Cut the pike heads and open them like a book. Remove the gills - this is a must! Thoroughly rinse the mouth cavity of the pikes from mucus, debris and sand, trying to act carefully.

Place the washed pike heads in a saucepan, add onions, carrots and garlic.

Pour in water, add salt, pepper and bay leaves. Place the pan on the stove and bring the liquid in it to a boil. Remove any foam that has formed and reduce heat to moderate.

Cook for about 1 hour. The larger the fish's head, the longer it needs to be cooked. During this time, the liquid will evaporate by about half.

Remove the pike heads from the broth and place in the middle of deep plates. Place boiled vegetables there. You can supplement them with a boiled chicken egg, shelled and cut into slices.

Carefully pour the fish broth into the plates and place the containers in the cold for about 2-3 hours to harden.

After the specified time, the dish will be completely ready - it will harden. Serve it chilled with mustard and bread.

Recipe for jellied stuffed pike

If you want to surprise your guests with an unusual dish, we suggest preparing a stuffed pike aspic. It's quite labor intensive, but the taste is worth it.

• fish (pike) - a carcass weighing up to one and a half kg;
• gelatin - 2 tablespoons;
• water - 2 liters;
• carrots - 1 piece;
• onion - 2 pieces;
• salt to taste;
• pepper - 3 peas;
• stale white bread - approximately 200 grams.

Time spent - 2 hours. Calorie content per 100 grams - 144 kcal.

Remove the skin from the carcass, being careful not to damage it. We remove the head, bones and spine with gills. We leave the skin. Grind the resulting fillet in a blender or meat grinder, add bread soaked in water, 1 peeled onion and half a carrot. Salt and pepper.

Spread the mixture onto the skin and wrap it tightly. Can be secured with clean gauze or toothpicks.

Place the stuffed carcass, the remaining onion with peel and carrots into the water. Cook for about 30 minutes.

Place the pike on a plate and cut into convenient size pieces. Dissolve gelatin in a glass of broth and bring to a boil. Mix with the rest of the liquid.

On a platter, place the fish and carrots in circles and pour in the jelly. Let cool to room temperature and transfer to the refrigerator.

Useful tips

To get a tasty dish, you should know a few tricks:

1. The pike is cooked only over low heat and filled with cold water. The finished broth will be even tastier if you simmer it for about half an hour. This is especially true for fish with bones and a head. Increasing the cooking time will promote faster and better hardening;
2. You can add not only carrots to the prepared aspic, but also greens, pomegranate seeds, boiled eggs, cut into circles, sweet bell peppers, mushrooms, peas, corn grains;
3. Carefully read the instructions for preparing gelatin on the package. Some manufacturers' products require pre-soaking in cold water;
4. You can prepare aspic from several types of fish. For example, add pink salmon. It will give a brighter taste and improve the appearance of the dish.

Now you know how to prepare a delicious pike aspic. As you can see, this fish is suitable not only for cutlets. This dish can be prepared by endlessly adding new ingredients.