Jellied pike can be prepared in many ways. Today we present to your attention two simple options, one of which requires the use of boiled fish, and the other - minced meat from it.
For such a simple, but very tasty dish, you need to purchase a small number of quite affordable products, namely:
Pour from the pike should be done in stages. First you need to clean fresh fish from the viscera, fins, head and tail, and then boil it in salt and pepper water for 20 minutes. Also in the broth, you can put a laurel leaf and carrots, in order to use it as a decoration of the dish.
After the main products are prepared, you should combine the aromatic fish broth with the gelatin and mix them thoroughly.
It is desirable to cook the pike from the pike in a largediameter and not very deep dishes. On its bottom it is required to lay out steaks of fish beautifully, and also to place 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 poured with a fragrant broth so that the products are completely immersed in it. Further, the formed dish is recommended to be placed in the refrigerator for several hours, where it completely solidifies.
The pike is served only in a chilled form. As a rule, it is decorated with a table in uncut form, along with salads and other snacks.
Cooking this dish is much more difficult than the previous one. After all, in this recipe, the fish fillet is not used entirely, but in the form of a fragrant mince.
So, to prepare such a jellied you will need:
To make a stuffed pike stuffed,you should purchase whole and fresh fish without any damage. It is necessary to wash it well, and then gently cut off the head and remove it with a stocking. After this, it is required to clean the fillets from cartilage and adjacent bones. Next, the fish should be chopped into the gruel together with the onion head in a blender or meat grinder.
Also in the mince you need to add crumb whitebread, pre-soaked in milk, 1 grated fresh carrots, table salt, raw chicken egg, ground black pepper, chopped fresh dill and parsley. After thoroughly mixing all the named ingredients, they should be carefully and densely placed in a previously prepared stocking of pike skin. To ensure that the filling does not come out during the heat treatment, it is recommended that the holes in the sheath be well bandaged or sewn with threads.
Once the pike has been stuffed, itsIt needs to be placed in a large saucepan and poured with cold water so that it covers the carcass by 2-3 centimeters. Also in the broth it is recommended to throw onions and carrots, salt and pepper. After boiling, pike should be cooked for about half an hour. At the end of this time, the fish needs to be carefully extracted and cooled. Meanwhile, you need to prepare a broth for pouring, mixing it with gelatin, and boil hard-boiled eggs and cut them nicely together with boiled carrots.
Pike-stuffed pike stuffed inaccuracy is the same as in the previous recipe. For this, the cooled fish should be cut into pieces to a thickness of 2 centimeters, and then nicely laid out in a bowl along with eggs, greens, boiled carrots and other ingredients. Then the products should be filled with broth and put in a refrigerator for 5-6 hours. It is worth mentioning that such a dish turns out not only very tasty, hearty and fragrant, but also surprisingly beautiful. In this regard, it can be boldly prepared for any festive table.