The most common fish aspic recipe is aspic from zander. I offer you a universal recipe for this dish, thanks to which you can work miracles by showing imagination.
Pike perch jellied
We will need:
- pike perch 1 whole carcass with caviar weighing about 1-1.2 kg
- 1 carrot
- 1 parsley root
- 1 onion
- 1 lemon
- 10g gelatin
You can cook aspic from zander So:
Peel the carcass of the pike perch, gut it, separate the tail and fins and the head. We cut the pike perch into portions.
From the head carefully, so as not to cut ourselves, we remove the gills. Fins, head, caviar and tail are filled with cold water so that water covered parts of the fish with 2 fingers on top. Add prepared peeled parsley root, carrots and onions, put Lavrushka and salt to taste. Cook for 15-20 minutes, then lower in boiling broth portioned fish and cook until readiness.
We take out the finished fish from the broth using a slotted spoon, spread it on the dish, leaving a gap between the pieces, cover wet linen napkin and put the fish in the refrigerator.
The broth should be filtered. Dissolve gelatin in lukewarm water and when it swells, we dilute the gelatin with fish broth so that we got 2-2.5 cups of liquid.
Peel the carrots and cut them with stars. Scald lemon boiling water and cut into thin half rings. Separate from parsley leaflets.
In the prepared dish we lay out decorations from greens, lemon and carrots, pike perch fillet and fill with a layer of broth with gelatin in three reception, put after each pour in the refrigerator for solidification.
I filled the fish in a silicone baking dish therefore, when my filler completely froze, I turned it over to dish.
Enjoy your meal!
