Jellied pike

4 servings

150 minutes

The recipe is taken from the book "Cuisines of the World. Jewish cuisine.

Energy value per serving

• Calories: 265.6
• Proteins: 48.2g
• Fats: 2.1g
• Carbohydrates: 14.1g

Ingredients

• Pike: 1 kg
• Carrot: 2 pc
• Beet: 1 pc
• Onion: 2 head
• Salt: to taste

Cooking steps

1. Clean the pike, gut it, and wash it.

   Required ingredients:

   • Pike: 1 kg

2. Remove the gills, cut off the head and tail.

   Required ingredients:

   • Pike: 1 kg

3. Cut the carcass into large pieces.

   Required ingredients:

   • Pike: 1 kg

4. Peel the carrot, beetroot, and onion, and cut them into large circles.

   Required ingredients:

   • Carrot: 2 pieces
   • Beet: 1 piece
   • Onion: 2 heads

5. Place the pike's head, tail, fins, and spine in a pot, cover with cold water, bring to a boil, and simmer over medium heat for 25-30 minutes. Strain the finished broth.

   Required ingredients:

   • Pike: 1 kg

6. Layer beets at the bottom of another wide pot, then half of the fish, carrots, the remaining fish, and onion rings. Pour fish broth just enough to cover the top layer of onions.

   Required ingredients:

   • Beet: 1 piece
   • Carrot: 2 pieces
   • Onion: 2 heads

7. Bring the contents of the pot to a boil, add salt to taste, reduce the heat to very low, and simmer for 1.5–2 hours, adding water as needed to maintain the original level.

   Required ingredients:

   • Salt:  to taste

8. Remove from heat and let it cool slightly.

9. Carefully place the boiled vegetables at the bottom of the mold, layer fish pieces on top, and pour in the broth.

   Required ingredients:

   • Beet: 1 piece
   • Carrot: 2 pieces
   • Pike: 1 kg

10. Place in the refrigerator to set for a few hours.