Pike perch, recipe

Pike perch - the fish is really royal! All dishes prepared from pike perch, delicacies and, importantly, dietary. The meat of this fish is delicious, tender, and whatever you cook from it, it always turns out exquisitely. Many decent restaurants have in their menu even a few dishes from the pike perch, which visitors usually order for some family celebrations, festive dinners, weddings and birthdays.

The meat of pike perch is not fat at all and contains a few bones, for which it is appreciated in cooking. Sudak is universal in cooking, it is fried in a frying pan, baked in the oven, a magnificent ear is cooked from it, and the pike-perch is the recipe ideal for the New Year celebration, is familiar to many not by hearsay. Pike perch cooked by the hot smoked method is just a song! He will perfectly fit into the gathering of good friends at the dacha or at the river. For dietary nutrition, a pike-perch with a lemon cooked in a double boiler is perfect.

The jellied pike perch without gelatin is an old Russian dish, which is still traditionally prepared for New Year and Christmas. But it is worth noting that gelatin should not be added only if the fish from which you are going to prepare a jellied, large, not less than three kilograms. If the fish is small, then it will have little gelling agent, and the dish may simply not freeze to the desired consensus.

How to prepare a pike from a pikeperch? First you need to buy or even catch fish, because caught by yourself, it will be much tastier. Well, to the nearest festive feast necessarily master the preparation of an exquisite cold dish - a jellied pike perch.

Zabalnoe from the pike perch. Recipe

To prepare this delicacy you will need:

• - pike perch, about two kilograms of weight;
• - onions, two pieces;
• - gelatin, a tablespoon;
• - a lemon, one piece;
• - medium carrots, one piece;
• - a bunch of fresh parsley;
• - Chicken egg, four pieces;
• - salt, pepper to taste.

First you need to cut the fish carcass. We carefully peel the pike perch, divide it into portions. Separated head, which removed the gills, put the stew in about a liter of water. Water should be properly seasoned and added to it your favorite spices and large-sliced two onions. After boiling, the head should boil for at least fifteen minutes. Then add the remaining pieces of pike perch and cook all together for another 10 minutes, after having thrown a slice of lemon.

Portion pieces should not be digested and disintegrated, it is very important for the appearance of the prepared dish. The broth should not boil strongly, otherwise it will turn out muddy, and a jellied pike perch, the recipe of which must be strictly followed by instructions, will not work. After this, carefully remove all the fish from the broth and leave it to cool. Gelatin soak in half a glass of cool water and leave to swell.

We cook the carrots until soft and four hard-boiled eggs. When the fish has cooled, you need to take out all the bones without damaging the pieces. Take a large deep dish, preferably in the form of fish, and lay the pieces of pike perch evenly in one layer. Broth the broth and add the divorced food gelatin. Again, put it on the fire and bring it to a boil, set it aside from the plate and let it cool down. Cooked eggs and boiled carrots must be cleaned and cut into neat circles. On top of the fillet of pike-perch lay the sliced carrots, eggs and chopped parsley.

Prepared ingredients are poured with a cooled aromatic broth and put the dish in the refrigerator until the broth is completely congealed. By the arrival of guests you will get a royal dish "Pike-perch". The recipe for this cold appetizer will undoubtedly be needed for your guests, and no one will dare say: "What disgusting, this is your jellied fish!" Bon appetit!