Jellied pike perch: recipe, cooking features

Jellied dishes are an integral part of the festive table in our country. For those who have meat in high esteem, jellied meat will do. Those who love fish will enjoy the delicious aspic from zander. For a long time this dish was one of the most important among noblemen, merchants, and other representatives of the nobility and power.

Today, the secrets of cooking this gourmet dish are known to almost everyone. Consequently, there are many options for its implementation. However, before moving on to recipes, it is worth answering one question: what kind of fish is zander? And how is it useful?

About fish

This is a species of the genus ray-finned fish belonging to the perch family. In the reservoirs of our country there are only two types:

1. Common pike perch. Fish are large enough. Sometimes you can meet an individual reaching a weight of 15 kilograms. A distinctive feature are large teeth, similar to fangs.
2. Volzhsky. Significantly less than the previous one. Body length can reach 45 centimeters. The weight will be 3 kilograms.

How to prepare zander

Before cooking, you must prepare the pike perch. The following instructions will help you do this correctly.

1. The scales are removed first.
2. Then you need to cut the abdominal cavity from the tail to the head, remove all the insides.
3. Separate the gills, fins and head.
4. Cut the carcass along the ridge. Thus, two layers should be obtained.
5. Each of them lay on the table with the skin down. Remove all bones, including small ones.

Now that the preparation is over, you can move on to aspic recipes from zander.

Traditional recipe

In this embodiment, the creation of the dish provides for the use of such a component as gelatin. However, before preparing it, it is worth considering one important detail. To correctly calculate the volume of broth that is needed, you need to start from the following formula: 1 liter of water is taken per 1 kilogram of fish.

So, to prepare jellied zander with gelatin you will need:

• fish weighing 1 kilogram;
• 2.5 liters of water;
• gelatin;
• celery, parsnip, carrots and parsley - on a small root;
• onion head;
• spices - depending on preferences.

Cooking

First you need to cut the fish, preparing the fillet. After this procedure, there will be: tail, scales, fins, skin and head. All this should be used to prepare the broth.

1. Put the remains of the fish cutting into the pan. Together with the roots and onion.
2. Add cold water and send to the stove. Boil.
3. After using a slotted spoon, remove the foam and reduce the fire. Cook for another 40 minutes.
4. Add spices and continue cooking for another 10 minutes.
5. Remove from the stove and strain the broth into a separate bowl;
6. Add gelatin to the same. Warm up without stopping to interfere. Remove from heat before contents begin to boil.

In order for the fillet not to fall apart during the preparation of aspic from zander, the recipe allows some changes. Instead of cooking meat, bake it in the oven.

1. Wrap each piece of zander in foil.
2. Preheat oven to maximum temperature and place workpieces.
3. Bake for 35 minutes.
4. Finished filet cut into pieces. Put on a plate, decorating to your liking, pour previously prepared broth with gelatin.

Gelatin-free zander aspic recipe

In a particular case, it is necessary to use several secrets so that the broth freezes without the use of gelatin. To do this, you will need the ingredients, as in the traditional recipe:

• pike perch fish - not less than 1 kg;
• 2.5 liters of water;
• celery, parsnip, carrots and parsley - on a small root;
• onion head;
• spices - depending on preferences.

Cooking

After processing the pike perch should have remained:

• leather;
• scales
• head;
• fins and bones.

Put all these leftovers in a pan. For the best effect, add any soup set or other small fish (perch, crucian carp). Pour the contents of 2.5 liters of water and leave to boil until the volume of the broth is equal to 1 liter. Upon reaching the desired result - merge into a separate bowl.

Wrap the fillet in foil and cook in the oven for 35 minutes at maximum temperature. Put the finished meat on a dish. Garnish and pour the broth.

Fish in tomato

This recipe for aspic from zander is quite unusual. To prepare it, you will not need additional components for decoration. Only vegetables to create the so-called fur coat. The broth can be made with or without gelatin.

Ingredients:

• zander - 1 kilogram;
• 3 large onion heads;
• tomato paste - 3 tablespoons;
• 1 or 2.5 liters of water (depending on the method of preparation of the broth);
• spice.

Cooking

If the aspic is cooked according to the standard recipe: it is necessary to cook the broth from the remaining fish in a liter of water. Then mix with gelatin, not bringing to a boil - warm.

If without gelatin, cook the remaining fish with a soup set in 2.5 liters of water. Keep on fire until 1 liter of broth is left. Wrap the fillet in foil and place in the oven for 35 minutes at maximum temperature. Remove the peel from the bulbs, wash and finely chop.

Put in a pan along with vegetable oil and 3 tablespoons of tomato paste. Fry until tender. Put the finished filet on a dish. Top with cooked mixture of onion and pasta. Pour the broth.

Pike perch aspic with mayonnaise

A little complicated and quite a long preparation dish. At the same time, it turns out beautiful and mouth-watering.

Essential Ingredients:

• zander - 1 kilogram;
• 50 grams of diluted gelatin;
• 100 g loaf without peel;
• 3 tbsp. l mayonnaise;
• 2 tbsp. l milk;
• 1 can of pitted olives;
• 2 onion heads;
• 2 cloves of garlic;
• parsley, carrots and celery - 1 small root crop;
• spice.

Cooking

Gelatin broth is prepared in the same way as in previous recipes.

1. Peel the husk with 1 onion. Wash, finely chop and fry.
2. Put boiled pike perch fillet in a blender along with bread, garlic and onions. Grind to a homogeneous mass.
3. Put the resulting mixture on a film and roll it into a roll. Drag and simmer for 90 minutes in a little salt water.
4. Cut the cooled workpiece into equal slices.
5. Divide the broth into two identical parts. Dissolve mayonnaise in one of them.
6. Pour half of the second part to the bottom of the dish in which the fish will be served. Place in the refrigerator until solidified.
7. After putting the chopped roll on top, pour the remaining transparent broth.
8. Return to refrigerator.

Then put chopped olives on the rings, pour the broth with mayonnaise.

Summary

The recipes of jellied pike perch given in this material, both simple and complex, are subject to change. It all depends on your preferences and imagination. Unusually decorating this dish before serving is a special art. You can use fresh herbs, citrus fruits, not forgetting the beautiful dishes. Indeed, aspic from this fish is not only tasty, but also looks like a royal.