Jellied pike perch – a step by step recipe with a photo. How to cook fish fillet from zander with gelatin

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Probably, for most of those born and raised in the USSR, such a dish with only one name is associated with New Year’s Eve and the film “The Irony of Fate, or with light steam!”. Only the jellied zander, contrary to the catch phrase, is not disgusting at all, but a very tasty, beautiful, festive treat.

How to cook aspic from zander

Jellied can hardly be attributed to the category of easy to prepare dishes, but if you try, it’s quite possible to cook aspic from zander, not only tasty, but also to make it a real table decoration. To do this, you don’t need so much: fish, spices, gelatin, water and some vegetables as a decoration: you can use boiled carrots, rings of pickled onions, canned peas or corn, cranberries, parsley leaves, boiled egg.

Pike perch fillet – step by step recipe

Finding a step-by-step recipe for aspic from zander is not a difficult task. Darkness and darkness of various variations of this dish, painted in steps, have long settled on the Internet. Unlike sea fish, pike perch is slightly fresh, its meat is low in fat, but if you flavor the broth with salt and spices, add vegetables, you will get a delicious fish treat that will not leave your guests indifferent. Here are some recipes for jellied pike perch with a photo.

Jellied pike perch with gelatin

  • Cooking time: 90 minutes
  • Servings Per Container: 6 Persons
  • Calorie content: 140 kcal
  • Purpose: for lunch, dinner, to the festive table
  • Cuisine: Russian
  • Difficulty: medium

A classic appetizer recipe for Russian housewives – using gelatin. This straightforward ingredient makes the jellied process easier and faster. And his appearance ultimately turns out to be more presentable. To prepare aspic from zander with gelatin, you need the ingredients:

  • fresh pike perch – 1 large;
  • carrots – 1 medium;
  • onions – 1 small head;
  • black and allspice – 1 pea each;
  • bay leaf;
  • salt – about 1 tablespoon;
  • gelatin – 1 tbsp. l with a slide;
  • water – 1.5 l.

Cooking method:

  1. Remove the scales from the fish, trim the fins and tail, take out the gills and eyes, cut, free from the insides.
  2. Pike perch – spine fish – you need to deploy the fillet and get a ridge with bones.
  3. Rinse the fillet, cut into two halves, then into pieces.
  4. Put the ridge, bones, fins in the pan, add onions and carrots, spices.
  5. To fill with water. Cook 40 minutes after boiling, removing the foam.
  6. Filter the resulting broth through a sieve. Put zander fillet and salt. Be sure to return the broth with fish to the fire for another 20 minutes.
  7. Prepare gelatin: pour cool water and leave to swell.
  8. Remove fish pieces from the broth, add gelatin. Stir until the gelatin coma is completely dissolved.
  9. At the bottom of the plates lay decorations of vegetables and herbs. Pour in a little broth, take out in the cold, so that the bottom layer sets.
  10. Then put the pieces of fish, pour the broth. Leave in refrigerator until serving..

Fish pike perch on a platter

Jellied pike perch from Julia Vysotskaya

  • Cooking time: 50 minutes
  • Servings Per Container: 6 Persons
  • Calorie dishes: 150 kcal
  • Destination: for the holiday
  • Cuisine: Russian
  • Difficulty: medium

The jellied pike perch from Yulia Vysotskaya with vegetables, which is prepared in a jar and looks more like a jellied salad, will look very original on a table. But it will certainly please you not only with its impeccable appearance, but also with its delicious taste.

Ingredients:

  • pike perch fillet – 1 kg;
  • potatoes, carrots – 3 pcs.;
  • green peas – 200 g;
  • bell pepper – 1 large;
  • fish broth – 0.5 l;
  • gelatin – 1 tbsp. l.

Cooking method:

  1. Boil pike perch fillet in salted water for 20 minutes. Cut into large cubes.
  2. Boil potatoes and carrots, peel, cut into medium-sized cubes.
  3. Bell pepper cut the same way.
  4. Mix all the ingredients, salt to taste. Put in a half liter jar.
  5. Dilute gelatin in fish broth, add salt to taste. Pour the broth with assorted fish and vegetables. To freeze.
  6. Before serving, warm the jar for a couple of minutes, remove the filler, cut into even circles.

Ready jellied from pike perch

Pike perch fillet – gelatin-free recipe

  • Cooking time: 4 hours 30 minutes
  • Servings Per Container: 5 Persons
  • Calorie dishes: 100 kcal
  • Destination: for dinner, for the festive table
  • Cuisine: Russian
  • Difficulty: medium

The absence of gelatin will make the fish jellied diet, but it will make you have more patience – prepare such a treat for a long time. Its density will turn out worse than in the gelatin version, most likely it will be impossible to cut a snack. However, the gelatin-free zander recipe is also very much in demand..

Ingredients:

  • fresh pike perch – 2 kg;
  • carrots – 2 pcs.;
  • onion – 1 pc.;
  • spices (black and allspice, bay leaf, celery root) – 1 pc.;
  • water – 3 l.

Cooking method:

  1. Start cooking fish aspic follows from the development of carcasses of pike perch: remove scales, cut fins and tails. Gills, eyes, entrails too.
  2. Scale, tail, fins tie in a bag of gauze, so as not to filter the broth once again, put on the bottom of the pan along with fish (not necessary to divide in half).
  3. Add one carrot (later you can cut jewelry out of it), onion and spices.
  4. To fill with water. Bring to a boil over high heat, then reduce to a minimum. Cook until the amount of broth is halved and the liquid begins to stick to your fingers.
  5. Toward the end of cooking, grate one medium carrot on a grater with small holes, fry in a pan without oil.
  6. Carefully take out the carcasses of the fish, separate the meat from the bones, take it apart into fibers. Add the fried carrots to the meat, mix, salt. Put on the bottom of not deep dishes. Add edible decor.
  7. Add salt to fish broth to taste.
  8. Pour meat with decorations into the broth. Be sure to clean in the cold before cooling.!

Zander fillet in portioned plates

Pike perch aspic in portions

  • Cooking time: 1 hour 20 minutes
  • Servings Per Container: 10 Persons
  • Calorie dishes: 130 kcal
  • Destination: for the holiday
  • Cuisine: Russian
  • Difficulty: medium

Prepare pike perch with portions for a festive table – such a cold appetizer will become a hit of your feast. Servings can be made using small molds (for example, for muffins) or pour pieces of fish in a large baking dish, and then cut into beautiful pieces.

Ingredients:

  • pike perch fillet on the skin – 2 pcs.;
  • small fish – 0.5 kg;
  • onions – 1 pc.;
  • spices (black and allspice pepper, cloves, bay leaf) – 1 pc.;
  • salt – incomplete Art. l .;
  • gelatin – 1.5 tbsp. l .;
  • water – 1.5 l.

Cooking method:

  1. Finished zander fillet on the skin will provide a beautiful form of portioned slices of aspic from zander. It only needs to be cut into pieces of the desired size, then boil.
  2. From the small fish with onions and spices, cook the broth.
  3. Pour gelatin with cool water to swell.
  4. Strain the finished broth, add salt and gelatin. Stir until completely dissolved..
  5. In prepared molds, gradually lay out pieces of pike perch fillet, any vegetables cut by beautiful figures, greens.
  6. The broth will have to be poured in two stages: first, pour quite a bit of liquid so that the fish and decorations do not float to the top, cool. Then add broth to the top of the forms.
  7. Before serving, remove from the molds or cut nicely into portions.

Fish aspic with slices of pike perch in a dish

How to make aspic from zander – chefs tips

It is not so difficult to make aspic from zander. You just need to remember some points:

  1. If you throw the onion into the broth just for flavor, you can not clean it – the husk will give the broth a beautiful color, lighten, remove the dregs.
  2. The broth should always seem a little brackish – during the hardening, the gelatin will take on a little salt.
  3. To make the fish broth light and transparent, it is necessary to boil the fish over low heat, not forgetting to periodically remove the foam.
  4. If you cook aspic without gelatin, you will have to get an appetizer out of the refrigerator just before serving it, and at once treat guests – in a warm room such a dish in a beautiful pristine form will “live” very shortly.
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