It is important not only to cook delicious jellied fish, but also to decorate it so that the dish pleases the eye and whet the appetite of guests and loved ones. A few tips will awaken your imagination or remind you of forgotten tricks. In cooking, the beauty and taste of a dish are inseparable and one complements the other.
It is necessary
-
- 1 kg of pike perch;
- bulb;
- carrot;
- pickled cucumber;
- 30 g gelatin;
- 1 chicken egg;
- 5 quail eggs;
- 1 bay leaf
- greens
- salt.
Instructions
Step 1
Peel and wash the pike perch, cut into portions. Put the bones and head in a saucepan, add onions, bay leaves, peppercorns and salt. Pour in water and cook for 20 minutes. Then put the pieces of pike perch to cook there. Season the broth with salt. When the fish is cooked, take out the pieces with a slotted spoon, place them on a dish in any shape. Leave small spaces between fillets. Place the fish container in the refrigerator. Strain the resulting broth through cheesecloth and, heating, dissolve the previously soaked gelatin in it.
Step 2
Prepare the ingredients for decorating the aspic:
Rinse and peel the carrots thoroughly, boil them. Cut into discs. Cut an asterisk from each circle.
Wash the lemon and slice it across into thin slices.
Wash the parsley, tear off the leaves.
Cut the gherkins into thin slices lengthwise.
Boil quail eggs, peel gently and cut in half.
Step 3
On each slice of pike perch, put a circle of lemon, on top of a carrot in the form of an asterisk.
In between the pieces of fish, place pieces of gherkins, halves of quail eggs and parsley. After that, fill the pieces of pike-perch with broth with gelatin dissolved in it in two steps so that the decorations do not budge from their places.
After adding each subsequent portion of broth, refrigerate the jellied dish in the refrigerator. The last portion of the broth should completely cover the fish and decorations. Keep the dish in the refrigerator until it solidifies. Before serving, cut into portions with a curly knife.
