Jellied pike perch
6 servings
120 minutes
Jellied pike perch is a dish of Russian cuisine that combines the elegance and simplicity of traditional preparation. Its history dates back to times when cold appetizers held an important place on festive tables. The tender fillet of pike perch, boiled with roots and spices, acquires a special flavor infused with the aromas of bay leaves and onions. The main decoration of the dish is a transparent jelly containing the fish, complemented by slices of lemon and carrot. Jellied pike perch is perfect for formal dinners and festive gatherings, attracting attention with its aesthetic appearance and exquisite taste. This dish highlights the richness of Russian culinary tradition, creating a harmony of textures and aromas, making it an excellent choice for lovers of fine cuisine.
1
Cut the cleaned and washed pikeperch into pieces.
- Fish: 1.2 kg
2
Place the bones, head without gills, cleaned fish, and roe in a pot, add roots, onion, salt, bay leaves (1-2 leaves), pour in water, and set to boil.
- Onion: 1 piece
- Roots: 1 piece
3
After 15-20 minutes, add pieces of pike perch to the same pot for cooking.
- Fish: 1.2 kg
4
When the fish pieces are ready, remove them with a slotted spoon, arrange them on a plate in the shape of a whole fish with small gaps between the pieces, and place the plate in a cool place.
5
Drain the broth from boiling fish and prepare 2 - 2 1/2 cups of jelly, i.e., dissolve soaked gelatin in it, bring to a boil, and strain through a cloth.
- Gelatin: 12 g
6
Decorate each piece of pike perch with lemon slices, star-shaped carrots, a leaf of greenery, and pour the prepared jelly in two to three stages to ensure the decorations do not shift, and the pieces of pike perch are covered with jelly.
7
Keep the dish in a cold place until the jelly sets (this will take at least 4 hours).