Jellied pike can be prepared in many ways.Today we present to your attention two simple options, one of which requires the use of boiled fish, and the other - stuffing out of it.
Details on how to prepare jellied pike
For such a simple, but very tasty dishes need to purchase a small number of readily available products, namely:
- quail eggs - 6 pcs .;
- pike small fresh - 1 pc .;
- instant gelatin - 1.5 dessert spoons (for 1 liter of fluid);
- bay leaf - 1 pc .;
- sea salt, black pepper peas - add to taste;
- canned black olives, carrots, onions arrows, peas and so on. - Use at will to decorate dishes.
the product ready to fill
Jellied pike should be done in stages.First we need to clean the fresh fish from the viscera, fins, head and tail, and then boil it in salted and peppered water for 20 minutes.Also, the broth can put a bay leaf and carrots, to continue to use it as a decoration of dishes.
Once the fish is tender, it is needed the most cool.While the pike is cooled, it should be boiled quail eggs, peel them and cut in half.In addition, it is necessary to dissolve the gelatin in warm water, nice chop canned olives and boiled carrots.Next chilled pike need not thick cut into steaks and smooth.
process of formation of dishes
Once the main products to be prepared, should be connected flavored fish broth with gelatin and mix them thoroughly.
Jellied pike, it is desirable to prepare a large diameter and a very deep pot.On its bottom is required to lay out beautiful fish steaks and put half of quail eggs, green onions, boiled carrots, olives, peas and other ingredients that make the dish more appetizing and appealing to the eye.After this, all components must be filled with a fragrant broth so that the products are completely immersed in it.Then formed the dish is recommended for several hours in the refrigerator, where it hardens completely.
How to present guests?
jellied pike guests only served chilled.As a rule, it is decorated with table uncut with salads and other snacks.
Stuffed pike in aspic: how to cook?
cooking this dish is much more complicated than the previous one.After all, in this recipe fish fillet is used not as a whole, but in the form of flavored meat.
So, for the preparation of the filler you'll need:
- pike fresh large intact - 1 pc .;
- white bread crumbs - 200 g;
- large carrots - 2 pcs .;
- eggs Standard - 2 pcs .;
- milk - 1/3 cup;
- onion sharp - 2 heads;
- fresh parsley and dill - 60 g;
- salt, bay leaf, black pepper powder - to add in its sole discretion;
- gelatin - 2 dessert spoons (1.5 liters of fluid).
process of preparing gefilte fish
To make aspic stuffed pike, you should buy whole fresh fish, and without any damage.It must be well washed and then cut off his head and gently peel stockings.After that you need to clean the fillet from the cartilage and adjacent bone.Further, the fish should be crushed into mush with onions in a blender or meat grinder.
also need to add the minced crumb of white bread, pre-soaked in milk, 1 grated fresh carrot, salt, raw egg, black pepper, chopped fresh dill and parsley.Thoroughly mix all the above ingredients should be carefully and firmly placed in the previously prepared skin stocking of pike.To the filling is released in the process of heat treatment, the hole in the shell is well recommended to tie or sew the thread.
After the pike will be stuffed with, it is required to put in a large saucepan and cover with cold water so that it covers the carcass of 2-3 centimeters.It is also recommended to throw the broth onion and carrots, salt and pepper.After boiling the pike should cook for about half an hour.After this time the fish is required to get accurate and cool.Meanwhile, it is necessary to prepare the broth for filling, mix it with gelatin and boil hard boiled eggs and cut them nicely with boiled carrots.
process of formation of dishes
jellied pike stuffed formed in exactly the same way as in the previous recipe.To this chilled fish must be cut into thick slices about 2 cm, and then put in a nice bowl with the eggs and sprigs of greenery, boiled carrots and other ingredients.Further products should pour broth and put in a cooling chamber for 5-6 hours.It is particularly noteworthy that this dish turns out not only delicious, hearty and flavorful, but amazingly beautiful.In this regard, it can be easily prepared for any holiday table.