Jellied pike is prepared for the festive table or, if you wish, treat yourself and your family with a delicious and healthy dish. There are many recipes for this dish, which makes it possible to add variety to the usual treats and get to know him in a new way.

Jellied pike with greens

From the whole fish, the broth is concentrated, then you can not add gelatin to the gelatin.

But if the carcass is headless, you can’t do without gelatin.

Essential Ingredients:

  • fresh fish - about 1 kg;
  • celery tops - 2 pcs.;
  • parsley roots - 55-75 g;
  • carrots - 1-2 pcs.;
  • parsley branches - 2-3 pcs.;
  • black pepper - 6-7 peas;
  • water - 2 l;
  • gelatin - 50 g.

Sequential actions:

  1. The pike carcasses are gutted, washed and poured with water. After boiling
    remove broth from it, add pre-cleaned
    washed
    roots and peas of peppers.
  2. The broth should boil for 25-30 minutes. Then the fish is removed, the bones removed and cut. Root crops that are cooked are put in another bowl.
  3. The ridge, fins and head are boiled for another 25-30 minutes, until about a liter of liquid remains. The cooked broth is cooled and filtered.
  4. Gelatin is dissolved in a glass of cooled broth and, when it swells, pour back. It is heated and the gelatin is stirred until it is
    dissolve, but do not boil. After this, the broth is again cooled and
    filter.
  5. A third of the liquid is poured into the dishes and placed in the refrigerator.
  6. When the jelly hardens, distribute circles of carrots and greens. Pour another third of the broth and, after cooling the dishes, add the rest
    broth and cleaned in the refrigerator until completely solidified.

With greens, you can cook aspic from stuffed pike.

Essential Ingredients:

  • fresh fish - 1.5 kg;
  • carrots - 2 pcs.;
  • gelatin - 45-50 g;
  • black pepper - 5-7 peas;
  • onions - 2-3 pcs.;
  • milk - 75 ml;
  • lemon - 1 pc.;
  • bay leaf - 2 pcs.;
  • raw egg - 1 pc.;
  • greens - 0.5 bunch.

The difficulty of this dish is in removing the skin from a fish carcass. Before cooking, you can watch training videos from the masters.

Cooking steps:

  1. The head is separated from the fish and, carefully cutting the fillet, slowly remove the skin and fold it into a “stocking”, leaving a thin layer of pulp.
  2. The fillet is separated from the bones and cut into slices. Then it is mixed with bread soaked in milk and chopped onions. The mass is ground with
    using a blender or meat grinder and, pouring an egg mixed with salt, mix well.
  3. A pike head and a ridge are poured with cold water - about 1.5 liters - and
    boil for 40 minutes. The broth is cooled and filtered through cheesecloth.
  4. Gelatin swollen in a glass is poured over it, heated and the broth is stirred until the component dissolves and cools.
  5. Fish skin is filled with minced meat, wrapped with gauze and bandaged. Then boil in a small amount of water for 20-30 minutes.
  6. Chilled stuffed fish is cut into pieces 2 cm thick,
    laid out on tins and decorated with greens, lemon, vegetables, after adding the cooled jelly, cool.

Fish and Egg Recipe

Especially to enhance the taste and satiety, an egg is added to the pike treat with gelatin.

 

Essential Ingredients:

  • mineral water - 2.3 liters;
  • pike - 0.5 kg;
  • chicken eggs - 2-3 pcs.;
  • gelatin - 0.5 packs;
  • greens to taste.

Technology:

  1. Prepared carcass is poured with water, salted and put a bay leaf. After boiling, remove the foam, cook the meat for 20 minutes and spread in a deep
    a bowl.
  2. The boiled eggs are peeled, cut into halves and, together with chopped dill, spread to the fish.
  3. Gelatin is diluted in a glass of cooled broth, poured back and
    heated up. Gelatin is dissolved in a warm broth without boiling, otherwise the dish will not freeze.
  4. Sliced ​​foods are poured into the cooled broth and refrigerated.

Cooking with carrots and pomegranate

This bright dish will be a beautiful addition to the table on a festive day.

Essential Ingredients:

  • mineral water;
  • pike - 0.5 kg;
  • carrots - 1 pc.;
  • pomegranate - 1 pc.;
  • gelatin - 10 g;
  • fresh greens.

According to the method of preparation, motley fish aspic is completely uncomplicated.

Cooking in order:

  1. Washed fish meat is poured with water. After boiling, put salt and
    peeled carrots, boil for 20 minutes.
  2. At the bottom of the dishes prepared for the dish, lay the fish, beautifully
    chopped carrots and other ingredients.
  3. In a volume equal to a glass of broth, gelatin is dissolved, poured back, heated and the broth is stirred until the component is dissolved.
  4. The cooled broth is poured onto the laid out components and cooled.

Siberian pike cooking

An interesting treat will surprise guests with its rich taste.

 

Essential Ingredients:

  • water - 2.3 liters;
  • fish - 300 g;
  • canned green peas - 100 g;
  • pickled cucumbers - 2 pcs.;
  • fresh cranberries - 100 g;
  • gelatin - 10 g.

Cooking steps:

  1. Water is salted and boiled pike.
  2. Gelatin is added to the cooled broth, it is stirred and heated without boiling.
  3. Cranberries and a third of meat are laid out in the first layer. Pour a third of the broth and cool.
  4. Then lay a layer of fish and cucumbers, pour and cool.
  5. The top layer is laid fish and peas.

 

Jellied fish in the multicooker

This wonderful invention greatly simplifies cooking.

Essential Ingredients:

  • fish (whole) - about 1 kg;
  • carrots - 1 pc.;
  • celery stalk - 1/2 part;
  • onion - 1 pc.;
  • parsley roots - 50 g;
  • black pepper - 6 peas;
  • bay leaf - 1 pc.;
  • gelatin - a bag;
  • water - about 1.3 liters.

Technology:

  1. They cut the pike carcass (the bones and fillets are separated), clean the vegetables and parsley roots and put them in the multicooker bowl (vegetables on top), salt, add water.
  2. A container of a double boiler is installed in a multicooker bowl, fish meat is placed, salted and cooked for an hour and a half in the "Stewing" mode.
  3. Gelatin is bred, at the signal they take out the container from the double boiler, cut the fish and put it on the dish with carrots and herbs.
  4. All components are removed from the broth, gelatin is poured, filtered and
    fill in the fish. Put in a cold place.

Any of the recipes will emphasize the mastery of the hostess and glorify her culinary
talents, while they do not require special skills.

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