Pike jellied can be prepared in many ways. Today we present to you two simple options, one of which requires the use of boiled fish, and the other - minced meat from it.
Details on how to cook jellied pike
For such a simple but very tasty dish, you need to purchase a small amount of quite affordable products, namely:
- quail eggs - 6 pcs.;
- small fresh pike - 1 pc.;
- instant gelatin - 1.5 dessert spoons (per 1 liter of liquid);
- bay leaf - 1 pc.;
- sea salt, black pepper peas - add to taste;
- canned olives, carrots, onion arrows, green peas, etc. - use as desired to decorate the dish.
Preparation of products for filling
Jellied pike should be done in stages. First you need to clean fresh fish from the insides, fins, head and tail, and then boil it in salt and pepper water for 20 minutes. You can also put a bay leaf and carrots in the broth, so that you can later use it as a decoration for a dish.
After the fish becomes soft, it needs to be cooled as much as possible. While the pike is cooling,
quail eggs should be boiled
, peeled and cut in half. In addition, it is necessary to dissolve gelatin in warm water, beautifully chop canned olives and boiled carrots. Next, the cooled pike must be cut into thick and even steaks.
The process of forming a dish
After the main products are prepared, you should combine the aromatic fish broth with gelatin and mix them thoroughly.
It is advisable to cook a pork filler in a large diameter and not very deep dish. At its bottom, you need to beautifully lay the fish steaks, as well as place the halves of quail eggs, green onions, boiled carrots, olives, peas and other ingredients that will make the dish more palatable and attractive to the eyes. After that, all the components must be filled with aromatic broth so that the products are completely immersed in it. Further, the formed dish is recommended to be put in the refrigerator for several hours, where it will completely harden.
How to present guests?
Jellied pike is served to guests only chilled. As a rule, it decorates the table in uncut form along with salads and other snacks.
Stuffed aspic pike : how to cook?
Cooking this dish is much more difficult than the previous one. Indeed, in this recipe fish fillet is not used whole, but in the form of aromatic minced meat.
So, to prepare such a filler you will need:
- large fresh intact pike - 1 pc.;
- crumb of white bread - 200 g;
- large carrots - 2 pcs.;
- standard eggs - 2 pcs.;
- milk - 1/3 cup;
- spicy onions - 2 heads;
- fresh parsley and dill - 60 g;
- common salt, bay leaf, ground black pepper - add at your own discretion;
- gelatin - 2 dessert spoons (per 1.5 liters of liquid).
The process of preparing stuffed fish
To make stuffed pike jellied, you should buy whole and fresh fish without any damage. It must be washed well, and then carefully cut off the head and remove the skin with a stocking. After that, it is required to clean the fillet from cartilage and adjacent bones. Next, the fish should be chopped into gruel with the onion head in a blender or meat grinder.
It is also necessary to add to the forcemeat a crumb of white bread soaked in milk in advance, 1 grated fresh carrot, table salt, raw chicken egg, ground black pepper, chopped fresh dill and parsley. Thoroughly mixing all of these ingredients, they should be carefully and firmly placed in a previously prepared stocking made of pike skin. So that the filling does not come out during the heat treatment, it is recommended to dress the holes in the shell well or sew them up with threads.
Cooking fish
After the pike is stuffed, it is required to place it in a large pan and pour cold water so that it covers the carcass for 2-3 centimeters. It is also recommended to throw in the onion head and carrots, salt and pepper. After boiling the pike should be cooked for about half an hour. After this time, the fish must be carefully removed and cooled. In the meantime, you need to prepare the broth for pouring, mixing it with gelatin, and also boil hard-boiled eggs and cut them beautifully together with boiled carrots.
The process of forming a dish
Stuffed jellied pike is formed in exactly the same way as in the previous recipe. For this, the cooled fish must be cut into pieces up to 2 centimeters thick, and then beautifully laid out in a bowl with eggs, sprigs of greens, boiled carrots and other ingredients. Next, the products should be filled with broth and put in the refrigerator for 5-6 hours. It is worth noting that such a dish is not only very tasty, hearty and aromatic, but also surprisingly beautiful. In this regard, it can be safely prepared for any holiday table.