Zander from the pike perch

Zander from the pike perch - tasty, useful, cold appetizer for a festive table. This dish will be appreciated even by those who do not like fish dishes, the main thing is to cook it correctly. Delicate slices of white pike perch in aromatic, spiced, jellied, simply melt in the mouth. Pouring can be served batchwise, preparing it in silicone molds for a cake or kremankah. You can also decorate a dish of fish with lemon slices, carrots, parsley sprouts, olives or green peas. In this home recipe, your imagination should not be limited to anything. Also, in order not to overshadow the guests holiday, you need to carefully remove all the bones from the fish when you lay the pieces in plates, and it is also important to strain the broth so that it is transparent. Spend some time on this dish, step-by-step preparation of jellied pike perch from a photo you can do it right and tasty!

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Ingredients for preparation of pike perch

Zander 1 kg
Bulb onions 1-2 pcs.
Carrot 1 PC
Bay leaf 3 pcs
Gelatin 15 grams
Black pepper 5
Salt taste
Water 1.5-2 l

Step by step preparation of pike perch from a photo

  1. For jellies you need to buy a very fresh fish. Clean it from the scales, gut, remove the fins and gills. Cut the pike perch into pieces and rinse in cold water.
  2. Dip the fish in a saucepan of cold water, then throw the peeled carrots and onions. To make the jellied get rich, the water should not be much, somewhere 2 fingers higher from the fish.
  3. Bring water with fish to a boil, remove the foam. Reduce heat, pour in salt, about 2 tsp. Also add the pepper and bay leaf.
  4. Cover the pan with a lid and cook the broth for 20 minutes.
  5. After 20 minutes, use the noise to remove the fish, since it is already ready and it does not need to be digested.
  6. Separate it from the bones and return them again to the broth for the cook.
  7. Cook the broth on low heat for 20 or 30 minutes.
  8. Dissolve gelatin in half a glass of warm broth.
  9. Strain the broth through gauze or sieve, and then pour in it the dissolved gelatin.
  10. Lay the pieces of fish on plates, decorate with boiled carrots and greens.
  11. Fill the fish with broth and put the jellied in the refrigerator.
  12. But this is how the pike-perch is poured.

Zander from the pike perch разнообразит ваше праздничное меню и украсит стол. Приятного аппетита!

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