Jellied pike perch - recipe
Ingredients
- Pike perch (fillet) - 2 kg
- Onion - 3 pcs
- Carrot - 2 pcs
- Black pepper (peas) - 10 pcs
- Salt - 15 gr
- Bay leaf - 3 pcs
- Water - 1 l
- For serving: pcs
- Quail egg - 3 pcs
- Parsley - 3 sprig
- Lemon - 1 pcs
For 1 batch(es) (
)
Jellied pike perch Directions
Multicooker firm: OURSSON
MP5010PSD
1. Cut off the head and tail of the walleye. Gut and clean from scales.
2. Cut the boneless fillets and cut into 50-70 g portions
3. Place the head, tail, spine, and skin of the walleye in a multicooker pot. Add pre-peeled onions, carrots, salt, peppercorns, bay leaves, cover with water.
4. Cook on "STEERING" , cooking time - 1 hour.
5. Place the fish fillet pieces and boil them in the broth. Cook on Simmer without closing the lid, do not let the broth simmer.
7. Transfer the boiled pieces of pike perch fillet to a dish where the aspic will be served.
8. Decorate the fish slices with carrot flowers, lemon wedges, halved quail eggs and parsley leaves.
9. Strain the broth.
10. Pour the hot broth over the pike perch slices and cool to room temperature.
11. Place the zander aspic in the refrigerator overnight.
12. Cut the aspic into portions, season with horseradish appetizer and serve.
If the fish broth turns out to be cloudy, don't be discouraged!
To make it transparent, place strained broth in a slow cooker, add raw egg white.
Bring the broth to a boil with constant stirring, quickly strain through sterile cheesecloth and pour over the prepared fish pieces