Pike perch jellied recipes with gelatin video

The most delicious jellied fish dishes are made from sturgeon; pike perch, perch, burbot and pike are also good choices. Step-by-step recipe on how to prepare pike perch jellied recipes with gelatin. As a side dish for jellied fish, you can serve salted or pickled cucumbers, green onions, and boiled potatoes. Every housewife will find a suitable recipe for this wonderful fish dish.

Common jellied pike perch

Ingredients:

• 600 g pike perch fillet,
• 1 boiled egg,
• 21 g gelatin,
• parsley and dill,
• salt, pepper to taste.

Preparation:

1. Cut the fillet into portions, boil, add salt and pepper.
2. Soak gelatin in cold water.
3. Add gelatin to hot fish broth.
4. Place the pieces of fish on a dish, garnish with chopped herbs and slices of egg, and carefully pour in the broth.
5. Cool the dish.

Jellied pike perch from Yulia Vysotskaya

• Cooking time: 50 minutes
• Number of servings: 6 persons
• Calorie content of the dish: 150 kcal
• Purpose: for a holiday
• Cuisine: Russian
• Cooking difficulty: medium

Yulia Vysotskaya’s pike perch aspic with vegetables, which is prepared in a jar and looks more like a jellied salad, will look very original on the table. But it will definitely 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 and cut into medium-sized cubes.
3. Cut the bell pepper the same way.
4. Mix all ingredients, add salt to taste. Place in a half-liter jar.
5. Dissolve gelatin in fish broth and add salt to taste. Pour the broth over assorted fish and vegetables. Let it harden.
6. Before serving, steam the jar for a minute, remove the aspic, and cut into even circles.

Pike perch fillet in wine jelly

Ingredients:

• 0.5 kg pike perch fillet,
• half an onion
• 1 small carrot
• 1 parsley root,
• 1 celery root,
• 2 glasses of dry white wine,
• 1 tbsp. l. gelatin,
• bay leaf, cloves, thyme, allspice,
• greens to taste,
• salt to taste.

Preparation:

1. Soak gelatin in cold water (half a glass) until it swells.
2. Pour 500 ml of water into a saucepan, add wine, onions and whole peeled roots.
3. Add salt, pepper, bay leaf, cloves and thyme.
4. Cook as jellied meat for 1 hour.
5. 20 minutes after starting, remove the onions and roots with a slotted spoon and place the fish fillets in a bowl.
6. At the end of cooking, place the fillet in a mold and garnish with herbs.
7. Add swollen gelatin to the hot broth, stir thoroughly, strain and pour over the fish.
8. Cool and place the mold in the refrigerator until completely set.

Pike perch aspic - step-by-step recipe without gelatin

• Cooking time: 4 hours 30 minutes
• Number of servings: 5 persons
• Calorie content of the dish: 100 kcal
• Purpose: for dinner, for the holiday table
• Cuisine: Russian
• Cooking difficulty: medium

The absence of gelatin will make fish aspic dietary, but will force you to be more patient - such a treat will take a long time to prepare. Its density will be worse than in the gelatin version; cutting the snack will most likely be impossible. However, the recipe for jellied pike perch without gelatin is also very popular.

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

1. The preparation of fish aspic should begin by preparing the pike perch carcasses: remove the scales, cut off the fins and tails. Also remove the gills, eyes, and entrails.
2. Tie the scales, tail, and fins into a gauze bag so as not to strain the broth once again, and place them on the bottom of the pan along with the fish (it is not necessary to divide in half).
3. Add one carrot (you can cut out decorations from it later), onion and spices.
4. To fill with water. Bring to a boil over high heat, then reduce to low. Cook until the broth is reduced by half and the liquid begins to stick to your fingers.
5. Towards the end of cooking, grate one medium carrot on a fine-hole grater and fry in a frying pan without oil.
6. Remove the fish carcasses carefully, separate the meat from the bones, and disassemble them into fibers. Add fried carrots to the meat, stir and add salt. Place on the bottom of a shallow dish. Add edible decor.
7. Add salt to the fish broth to taste.
8. Pour broth over meat and decorations. Be sure to put it away before it cools down!

Whole pike perch aspic

Buy whole fish, cleaned, otherwise you will have to clean and gut it yourself.

Ingredients:

• 1 pike perch;
• 1 carrot;
• 1 pack of gelatin;
• 400 ml water;
• Bay leaf;
• whole coriander;
• spices;
• salt to taste.

Preparation:

1. Rinse the sample.
2. Carefully cut into pieces so that you can then assemble the pike perch on a plate.
3. Place the pieces in a saucepan, add spices and add water.
4. Put on fire, bring to a boil and reduce heat.
5. Cook for 80–90 minutes.
6. During this time, soak the gelatin.
7. When the fish is ready, carefully remove the pieces from the pan and place them on a high-sided dish, collecting the whole pike perch.
8. Strain the hot but not boiling broth and dissolve the gelatin in it.
9. Pour broth over the fish and decorate as you wish.
10. When everything has cooled down, place it in the refrigerator.

How to prepare jellied pike perch

You need to keep the pieces whole so that they don't turn out to be porridge.
With this recipe for aspic, you must adhere to several principles:

1. The first rule is to remove all the bones - even a small bone that comes across will discourage any desire to continue tasting. It should be taken into account that there are fewer bones near the head.
2. Rule two - you need to keep the pike perch pieces whole so that it doesn't turn out to be a mess.
3. Rule three is a properly made broth, for which the fins, head, and tail are used. If the pike perch is headless, then gelatin is used.

The aspic can be prepared 24-48 hours before serving. It is better to make it from fresh fish, since a frozen product may not yield whole pieces.

Pike perch jellied with gelatin

Pike perch produces a clear broth that does not require additional clarification (stretching) with egg white.
First of all, the fish will need to be prepared - cleaned of scales, removed gills and entrails, rinsed, then drained. For the aspic you will need to prepare the following ingredients:

• 1 pike perch carcass;
• 2-3 carrots;
• 1 onion;
• 2 tbsp. l. gelatin;
• 2 bay leaves;
• 1 lemon;
• salt, peppercorns.

The cooking process is as follows:

1. First, you should prepare all the products - peel the carrots and onions (if you want a slightly golden broth, then you don’t need to peel it).
2. Fill them with a liter of water, add bay leaves. Cook over medium heat.
3. Then remove the head, tail and fins. Cut the pike perch carcass into pieces and add everything to the broth. Cook, skimming off the foam with a slotted spoon.
4. After 20 minutes, remove the head, tail and fins.
5. After another 10 minutes, carefully remove the fish pieces and cool.
6. Pour gelatin with water.
7. Slice lemon and carrots.
8. Select bones from pike perch. Place the fish in plates, add carrots and lemon.
9. Strain the broth, combine with the swollen gelatin, and heat slightly.
10. Pour into bowls and refrigerate until hardened.

Recipe without gelatin

For this recipe, you will immediately need to fillet 2 kg of fish and remove the bones. All that remains, except the gills, pour 2 liters of water and cook for 60-90 minutes, skimming off the foam. During cooking, add carrots, onions, salt and pepper. Remove the finished carrots and strain the broth.

Then, in the resulting light, reduced volume broth, cook the fillet pieces over low heat for 20 minutes. 5 minutes before the end of cooking, add bay leaves or fresh dill. Remove the cooked fillet, cut the carrots beautifully, place on plates and pour in the broth.

Jellied pike perch in portions

Step-by-step recipe for making aspic with gelatin:

• cut off the head, tail and fins;
• lightly salt and pepper the fish inside and out;
• cook by steaming or in the oven, to preserve vitamins as much as possible, you can put a sprig of rosemary or thyme inside;
• cook a decoction of the head, tail, fins, carrots, onions and spices (salt, bay leaf, peppercorns and allspice);
• after 35-40 minutes, let the broth cool slightly and strain;
• Cut the finished fish into boneless pieces and place on plates along with slices of lemon, beautifully chopped boiled carrots, and slices of boiled egg;
• pour the gelatin into the cooled broth, stirring constantly and heat to 70 degrees;
• pour over pike perch and vegetables;
• Place in the cold for 3-4 hours.

Important! When the aspic has hardened, before serving it should be turned over onto a beautiful plate so that the fish and other ingredients are on top. To do this, the bottom of the plate in which the dish has frozen must be immersed in hot water for a few seconds, but not in boiling water, so that the glass does not crack. Therefore, it is better to use metal dishes for hardening.

Fish aspic with lemon

Ingredients:

• 900 g pike perch,
• 1 carrot,
• 1 head of onion,
• 1 lemon,
• 11 g gelatin,
• 2 bay leaves,
• 2 parsley roots,
• 1 bunch of parsley,
• salt to taste.

Preparation:

1. Cut the fish into pieces.
2. Place the head, bones, and caviar in a saucepan, add root vegetables, onions, bay leaves, and salt.
3. Cook for 20 minutes, add fish and continue cooking.
4. Place the finished fish on a plate.
5. Add gelatin soaked in water to the hot broth.
6. Garnish the fish with slices of lemon, carrots, parsley and pour broth over it.
7. Place in the refrigerator.

Recipe for jellied pike perch fillet with gelatin

I like this cooking option for its simplicity, exquisitely piquant taste and almost restaurant presentation.

Ingredients

How to choose ingredients

As for spices, here you can add them according to your taste. I suggested the set of spices that I like best. For this aspic, I do not take a whole pike perch carcass, but a fillet. It is much more convenient to prepare and looks more impressive.

Step-by-step preparation

1. In a saucepan of boiling water (2 liters), add: 1 bay leaf, 1 parsley root, halved garlic clove, 1 carrot, cut into large disks, 1 unpeeled onion (so that the broth turns yellow) and salt to taste, red peppercorns and seasoning for fish.

2. Pour 30 g of gelatin into a small deep bowl and pour 1/2 cup of water at room temperature. Stir the gelatin until it dissolves.

3. Cut 1 pike perch fillet into three equal parts and place it in the boiling broth.

4. To decorate the aspic, remove a few pieces of carrots from the broth and leave to cool on a plate, and also cut 40 g of celery stalk into small pieces.

5. Pour a little swollen gelatin into the glass container that you have prepared for the aspic and distribute it over the entire bottom. Place pieces of carrots and celery on this gelatin.
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6. Remove the pike perch pieces from the broth and let it cool slightly. Turn off the broth and add the gelling base to it. Mix well. Place the cooled pieces of pike perch along the glass container.

7. Pour them with slightly cooled broth. Place a red peppercorn and a lemon wedge on each piece of pike perch.

8. Decorate the dish with herbs and let it cool completely. Place the aspic in the refrigerator for 4 hours to harden.

Recipe video

In this video you can see all the stages of preparing jellied pike perch with gelatin according to the given recipe.

Pike perch jellied with quail eggs

Ingredients:

• 500 g pike perch fillet;
• 1 carrot;
• 1 onion;
• 15 g gelatin;
• 4 quail eggs;
• 1 lemon;
• dill and parsley;
• pepper and salt;
• Bay leaf.

Preparation:

1. Peel the carrots and onions and chop coarsely.
2. Soak the gelatin in half a glass of cold boiled water and leave for an hour.
3. Wash the fish, put it in a pan, add water. Add onions and carrots, spices, bay leaf, salt. Cook for half an hour.
4. Strain the broth, add gelatin, stir until it is completely dissolved.
5. Pour 3-4 mm of broth into the molds and place in the refrigerator for 20 minutes.
6. Boil the eggs, cool, peel and cut into shapes. Place in molds on top of frozen jelly.
7. Chop the greens and add to the eggs. Pour in enough broth to cover this layer.
8. Place the fish on the frozen jelly. Pour in the broth and leave to set in the refrigerator overnight.
9. Turn the finished jelly onto a plate.
10. Serve garnished with greens.

How to make pike perch aspic: options

Jellied is always a beautifully decorated dish. There is room for the chef's imagination to run wild here! You just need to consider the color combination. For example, slices of orange carrots and delicate yellow suns of lemon will look good in aspic.

An interesting option is to combine pieces of fish with shrimp, and let there be lime and game between them. Gherkins and bell peppers, green onions, capers, olives, canned corn, cucumbers, etc. are used for culinary decoration.

The compositions can be completely different. And the “peacock tail”, when slices of olives are placed on top of pieces of fish, and the “mosaic”, where multi-colored fragments of vegetables with pieces of fish are frozen in the broth, and the “chamomile field”, when the white of a boiled egg is cut into thin “petals”, and the yolk becomes the middle of the flower. It looks beautiful and gentle.

The design is interesting in the form of a pond with swans. In this case, decorative elements are applied after the filler has hardened. Here you will need garlic arrows, onto which crumbs of dough rolled in coffee are attached. These will be reeds. Water lilies are made from onions. The head needs to be divided and each half carefully cut through, creating petals. Place pieces of bright carrots in the center of the water lilies; they should be thin. These will be the stamens.

The swans themselves are made from boiled eggs. On one side of the egg you need to remove a little so that the “belly” stays on the “surface of the pond”. The cut off part of the protein will be used for the tail and wings. The tail and wings are inserted into cuts on the body of the future swan. The neck and head are cut out of the protein. The parts are pinned with toothpicks. A tiny piece of carrot is a beak, the eyes are made from peppercorns.

On one side of the “pond”—the flood pond—a dill meadow appears. Reeds are planted next to the “water”, then – closer to the center – water lilies. The swans are setting up. Parsley or basil leaves will complement the picture. They need to be placed near the water lilies.

Jellied pike perch with capers in a slow cooker

The main highlight of this dish is the sauce, which adds a piquant taste to any boiled fish.

Ingredients:

• 700 g pike perch fillet,
• 1 tbsp. l. capers,
• 1 tbsp. l. caper marinade,
• 2 tbsp. l. lemon juice,
• 4 tbsp. l. vegetable oil,
• Bay leaf,
• black peppercorns,
• ground black pepper,
• salt to taste.

Preparation:

1. Place the cod fillet in a bowl and add water so that it is just above the fish, add salt and turn on the “Cook” program for 25 minutes.
2. When it boils, remove the foam, add bay leaf, black peppercorns and salt.
3. Remove the cooked fillet, cool and disassemble into slices. Leave the broth for preparing another dish.
4. Mix vegetable oil, lemon juice and marinade in a separate bowl using a blender, season with pepper.
5. Place the cod slices on green salad leaves, pour over the sauce and garnish with capers.

Advice! To make the jelly of a fish or meat dish transparent, it can be lightened with egg white.

How to make aspic from pike perch - tips from chefs

Making aspic from pike perch is not that difficult. You just need to remember some points:

1. If you throw an onion into the broth just for flavor, you don’t have to peel it - the husk will give the broth a beautiful color, lighten it, and remove turbidity.
2. The broth should always seem a little salty - as it hardens, the gelatin will pick up some salt.
3. To make the fish broth light and transparent, you need to cook the fish over low heat, remembering to periodically remove the foam.
4. If you cook aspic without gelatin, you will have to take the snack out of the refrigerator only before serving, and immediately treat your guests - in a warm room such a dish in its beautiful original form will not “live” for very long.

Video: jellied pike perch

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When it comes to jellied fish, one cannot help but recall the New Year’s film “The Irony of Fate.” Therefore, some people are afraid to cook this dish, lest they hear a popular quote in response. But if you take its preparation seriously and use a good recipe, then jellied pike perch without gelatin will turn out simply magnificent.

This is a very tasty and tender fish dish. Give a real surprise to your guests. Fish lovers will highly appreciate your culinary masterpiece, and they will remember its unsurpassed taste for a long time.

Jellied pike perch in a slow cooker

The basic principles remain the same, but it is better to fillet the fish. Unnecessary parts (tail, bones, head) are placed in a bowl with seasonings, onions and carrots, filled with water (one and a half liters) and cooked in the “Soup” mode for half an hour. The fillet, cut into pieces, is laid out on the grill. After the timer signal, the lid opens, the grill is inserted, and the device operates in the same mode for another third of an hour. Then the steamed pike perch is removed, and gelatin is poured into the broth, and it is left to heat for ten minutes. After straining, half a shot of vodka is poured into it, the pike perch aspic is laid out on a dish (or in molds) along with lemon slices and herbs and hidden until it hardens.