Aspic from pike can be prepared in different ways. Today we will present to your attention two simple options, one of which requires the use of boiled fish, and the other - minced meat.
Details on how to cook jellied pike
For such a simple, but very tasty dish, you need to purchase a small amount of quite affordable products, namely:
- quail eggs - 6 pcs .;
- pike of small size fresh - 1 pc .;
- instant gelatin - 1.5 dessert spoons (per 1 liter of liquid);
- bay leaf - 1 pc .;
- sea salt, black pepper peas - add to taste;
- Canned olives, carrots, onion arrows, green peas, etc. - use as desired to decorate the dish.
Preparing products for pouring
Заливное из щуки следует делать поэтапно.First you need to clean the fresh fish from the entrails, fins, head and tail, and then boil it in salted and pepper water for 20 minutes. You can also put bay leaf and carrot in the broth to use it as a decoration for the dish.
The process of forming a dish
After the main products are prepared, you should combine the fragrant fish broth with gelatin and mix them thoroughly.
Заливное из щуки желательно готовить в большой по diameter and not very deep dishes. At its bottom is required to lay out fish steaks, as well as put halves of quail eggs, green onions, boiled carrots, olives, peas and other ingredients that will make the dish more appetizing and attractive to the eyes. After that, all components must be filled with fragrant broth so that the products are completely immersed in it. Then it is recommended to put the formed dish into the refrigerator for several hours, where it will completely harden.
How to present guests?
Insect pike is served to guests only chilled. As a rule, it is decorated with an uncut table along with salads and other snacks.
Pike stuffed aspic: how to cook?
Cooking this dish is much more difficult than the previous one. Indeed, in this recipe, fish fillets are used not entirely, but in the form of fragrant minced meat.
So, for the preparation of such a fill you will need:
- pike fresh large intact - 1 pc .;
- white bread crumb - 200 g;
- 2 large carrots;
- standard chicken eggs - 2 pcs .;
- milk - 1/3 cup;
- onion sharp - 2 heads;
- fresh parsley and dill - 60 g;
- salt, bay leaf, black pepper, ground - add at your own discretion;
- gelatin - 2 dessert spoons (for 1.5 liters of liquid).
The process of preparing stuffed fish
To make stuffed pike stuffed,one should get whole and fresh fish without any damage. It needs to be washed well, and then carefully cut off the head and peel off with a stocking. After that, it is required to clean the fillet of cartilage and adjacent bones. Next, the fish should be crushed into a mush together with a head of onions in a blender or meat grinder.
Also in the stuffing you need to add white crumbbread, soaked in milk beforehand, 1 grated fresh carrots, table salt, raw chicken egg, ground black pepper, chopped fresh dill and parsley. Having carefully mixed all the above ingredients, they should be carefully and firmly placed in a previously prepared stocking made from the skin of a pike. To prevent the filling from coming out during the heat treatment, it is recommended that the holes in the shell be well tied or stitched with threads.
Cooking fish
After the pike is stuffed, itsrequired to be placed in a large saucepan and pour cold water so that it covers the carcass by 2-3 centimeters. Also in the broth is recommended to throw onions and carrots, salt and pepper. After boiling pike should be cooked for about half an hour. After this time, the fish must be carefully removed and cooled. In the meantime, it is necessary to prepare broth for pouring, mixing it with gelatin, and also boil hard-boiled eggs and nicely cut them together with boiled carrots.
The process of forming a dish
Stuffed aspic pike is formed inaccuracy is the same as in the previous recipe. To do this, cooled fish should be cut into pieces with a thickness of up to 2 centimeters, and then beautifully put in a bowl with eggs, greens, boiled carrots and other ingredients. Next, the products should be poured broth and put in the refrigerator for 5-6 hours. It is worth noting that such a dish turns out not only very tasty, nourishing and fragrant, but also surprisingly beautiful. In this regard, it can be safely cooked for any holiday table.
