What disgusting, this is your jellied fish: pike-perch

It's no secret that the pike-perch was considered a secret weapon of Soviet housewives: the fish was available, even imposed on consumption, but how to cook it so that all parts are used, from head to tail, and at the same time feed the whole friendly family and neighbors?

It is not known exactly when the fish inundation was invented - perhaps it was a mistake or experiment of one cook, who found that fish jelly is not so nasty and useless as it is imagined.

The recipe for zander from zander

Ingredients: actually, pike perch - 0,6 kg, onion - 1 pc., Carrots - 1 pc., Stalk of celery, spices (bay leaf, 5 peas of sweet pepper, salt), egg white, a glass of white dry wine, gelatin in granules.

You can use as a decoration: lemon, quail hard -boiled eggs, greens, peas, cranberries or cranberries, red caviar.

To prepare a jellied pike perch, fish must first be gutted and cleaned - if it's not a ready-made carcass from the store. After removing the insides and scaling the scales with the fins, we cut the fish along the ridge, remove the bones, head and tail (do not throw out). Solim fillets and wrapped in foil with a skin down.

Preheat the oven to a hundred degrees and put the pike perch in it for about an hour - the fish will turn out juicy and fat-free. After being taken out of the oven, we drain the juices, pack the fillets in a food film and put them in the refrigerator for the night.

Fill the remaining parts of the pike perch - the bone, the head with water level on the finger above - this is necessary to weld the broth. Add spices to the pan, vegetables - pre-chopped carrots and celery, peeled and chopped onions. Solim to taste and cook on medium heat without a lid 15 minutes. Then pour the wine, bring to a boil and leave to cook for another 15 minutes. Then also we remove for the night, so that the particles in the broth settle and the liquid is filtered.

Now we take out the fish and unfold. To prepare a jellied pike perch, on 300-400g fillets a liter of very rich broth is needed. Filter it through gauze. We read the instruction to gelatin - it should be so much that it is enough for the whole broth. Soak with small portions of gelatin, the rest of the broth is heated on low heat.

Add that small amount of gelatin to our pan. A little trick: to make the jelly from the pike perch clear and light, you can whip egg white into the foam and add to the broth at this stage. Once the protein rises, turn off the broth.

It may be necessary to boil again the broth to achieve uniformity. We filter it as a result through gauze and allow it to cool to room temperature.

We serve ready-made jellies

You can pick up small portioned molds, or you can, according to the tradition of Soviet housewives, choose an oblong dish for the jellied. Pour a small layer on the bottom of the container and put it in the refrigerator. When the layer solidifies, we spread on it a cut (or whole) carcass of pike perch. Top with a broth - a fairly thin layer, and set before the formation of jelly in the refrigerator.

Prepared in this way, the jellied of seafood can be decorated with anything, because the transparent jelly is suitable for any table. We suggest using small peas, berries and eggs, halves of quail eggs and olives, sprigs of parsley, basil and cilantro.