Recipes
Jellied pike perch
Ingredients
→ MUSTARD SAUCE WITH CAPERS
→ HORSERADISH SAUCE WITH VINEGAR"
→ SALT
→ A FEW SLICES OF LEMON
→ GHERKINS (FOR DECORATION)
→ CAPERS (FOR DECORATION)
→ WATER
→ 50 G OF CELERY ROOT (OR ABOUT 2.5 TEASPOONS OF DRY CELERY ROOT)
→ 1-2 BAY LEAVES
→ 10-12 G GELATIN
→ 1 ONION
→ 1 PARSLEY ROOT (OR 3\4 TEASPOONS DRY PARSLEY ROOT)
→ 1 KG - 1.2 KG OF WALLEYE
→ 1 BOILED CARROT
To prepare aspic zander, cut the cleaned and washed zander into pieces (see the article "Cutting fish"). Put the bones, head without gills, scales and caviar in a saucepan, add the roots, onion, salt, bay leaf, pour water and put to cook. After 15-20 minutes, put the pieces of walleye in the same pan to cook.
When the pieces of fish are ready, remove them with a slotted spoon, place them on a dish in the form of a whole fish, but with small gaps between the pieces and put the dish in a cold place.
The resulting fish broth from cooking is drained and prepared jelly, that is, dissolve the soaked gelatin in it, cook a little over low heat, without bringing to a boil, and strain through cheesecloth.
Each pieceof walleye is decorated with slices of lemon, boiled carrots, cut in the form of stars (or disks), capers, gherkins. After that, put the walleye on a dish, pour the resulting jelly in two or three steps so that the decorations do not move, and the pieces of walleye are covered with jelly. Keep the dish in a cool place until the jelly hardens.
You can serve red cabbage, potato salad, cucumbers, fresh and salted, mayonnaise, mustard sauce with capers (see the recipe "Mustard sauce with capers") or Horseradish sauce with vinegar (see the recipe "Horseradish Sauce with vinegar").
