Zander jellied

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Ingredients for making aspic from zander

Pike perch 1 kg.
Onion 2 pcs.
1 carrot
Black pepper peas 6 pcs.
Bay leaf 3 pcs.
Ground white pepper 1 pinch
Granular gelatin 2 tbsp. spoons
Lemon 1 pc.
Pitted olives 1 can
Parsley 1 bunch
Salt to taste
Horseradish (or mustard) -100 gr. taste

Main Ingredients
Serving 6 servings
World Cuisine

Inventory:

Knife, Cutting board, Spoon, Bowl, Saucepan, Portion plates, Flat dish, Sieve or gauze, Refrigerator, Skimmer, Cooker, Skimmer, Soup ladle, Cling film

Preparation of aspic from zander:

Step 1: Prepare the zander.

Clean the fish scales with a sharp knife, starting from the tail, and then wash it thoroughly. Carefully cut the abdomen and scrub the insides. Next, remove the gills with a knife and cut the dorsal fin. Important: try not to damage the skin of the fish! Separate the head from the carcass, and then cut the ridge and costal bones. Rinse everything thoroughly in water. Separately prepare the fish bones, head, tail and 2 pieces of zander fillet.

Step 2: The main cooking process.

In 2 liters of cold water lay previously prepared fish. Peel the onion and carrots, rinse them in water and also lower them into the pan. Put it on fire and bring to a boil. Then add bay leaf and pepper, slightly salt the water. Reduce the heat and cook the broth without cover 30 minutes. Remove foam with a slotted spoon. After that, remove the fish fillet, and cook the remaining vegetables, head, tail and bones over low heat for another 30 minutes.

Step 3: Cook the aspic.

Pour gelatin in a glass of boiled cold water. While the broth is boiling, gelatin granules will increase 3-4 times. At the same time, cut the pikeperch fillet into pieces, removing small bones. Filter the finished broth through a sieve or cheesecloth and introduce swollen gelatin into it. Stir the ingredients until completely dissolved. Thus, it turns lanspeak - hot jelly. Add about 1 teaspoon of salt, stir. Pitted olives, washed lemon and boiled carrots are cut into thin slices. If desired, they can be cut figuratively, for example, in the form of flowers. We cover the deep dish or in small deep plates with cling film. We put slices of fish fillet, lemon, carrots and olives on the bottom. We wash the parsley and disassemble it into small twigs. They are also laid out in plates. All of this from above with the help of a ladle, fill with our broth. On top of the plate we also cover with slices of cling film and send in the refrigerator for 4-5 hours. Better, of course, all night.

Step 4: Serve the aspic from zander.

Take a plate of aspic from the refrigerator. Remove the cling film. Turn the plate over onto a flat dish and pull a little on the cling film that was laid to the bottom. Thus, the jellied steamer will turn out to be on a flat dish. We remove the cling film from its surface. We decorate the dish with olives and lemon and serve chilled with horseradish or mustard. Good appetite!

Recipe Tips:

- - In order to speed up the process of cooling the aspic, you can put the plate in a bowl with ice.

- - Before serving, the aspic can be cut into portions for ease of use.

- - For even more aesthetics of the dish and for a brighter taste, before boiling, you can add hard-boiled chicken or quail eggs, cut in half, grains of red caviar or berries of red currant.