Tasty aspic from zander - holiday step by step recipe

Kitchen appliances and utensils:

• sharp knife ;;
• cutting board;
• pan;
• tablespoon;
• skimmer;
• sieve;
• gauze;
• plate;
• a large dish for aspic;
• silicone brush;
• fridge.

Ingredients

Step cooking

1. Clean the fish from scales, starting from the tail. Collect all scales and put them on cheesecloth, folded in 3-4 layers. Cut the abdomen and gut the insides, rinse. Remove the gills.
   
2. Cut off the tails and heads, also folding them on cheesecloth.
   
3. Cut the fins and also fold them to the scales, tails and head on gauze.
   
4. Separate the fillet from the ridge with rib bones. If bones are felt in the fillet, remove them with tweezers. Spinal bones put on gauze.
   
5. Cut the abdominal part from the fillet, put it on gauze too and cut the fillet in portions 2.5-3 cm wide.
   
6. Tightly scale, bones, heads and tails in a gauze knot.
   
7. Put the knot in a saucepan, put the sliced ​​fillet, peeled onion and medium-sized carrots (one each) here. Add bay leaf (2 pieces) and allspice peas (2 peas). Pour the entire contents of the pan with water so that it is completely covered, but not more than 1.5 liters.
   
8. Salt to taste and place the pan on a small fire. Bring to a boil. After boiling, carefully collect all the foam. This is important, because the transparency of the broth, and then the aspic itself, depends on it.
   
9. Cook the contents of the pan for 20 minutes over low heat. After 20 minutes, take the portions of the pike perch on a plate - they are ready. And cook a bundle with scales, tails, heads and bones for another 50 minutes so that fish glue is boiled out, since we will not add gelatin to the filler.
   
10. Slices of fish carefully, without damaging, lay on a plate with the skin down so that they remain even and do not curl.
    
11. After 50 minutes, strain the broth through cheesecloth and a sieve. Everything except the carrots from this broth, we no longer need.
    
12. Dish for aspic (it should be wide, but not very deep) with a silicone brush, grease the broth and lay out the cooked portioned pieces of pike perch.
    
13. Cut flower-shaped decorations from carrots cooked in broth. This can be done with a special mold or with a knife. If you don’t have a special mold, then make four longitudinal shallow furrows along the whole carrot, and then cut it across not very wide circles. You will get flowers. Decorate the dish with carrot flowers. Small branches of dill or parsley leaves also beautifully spread on a dish, gently straightening them.
    
14. Using a silicone brush, drip the broth on fish, on decorative carrot flowers and on greens. Put the dish in the refrigerator for 30 minutes so that the first layer of aspic is set.
    
15. Remove the dish and dig the broth over the fish and decor again.
    
16. Beautifully put lingonberry or cranberry on each fish slice and again carefully pour the broth with a tablespoon. Put the dish in the refrigerator for 30-40 minutes to freeze.
    
17. After 40 minutes, spill the remaining broth.
    
18. Cut the lemon into thin rings, and then cut them in half. Remove the bones.
    
19. Garnish with lemon slices and cranberries or cranberries. Place the aspic from the pike perch in the refrigerator for complete solidification.
    
20. With the arrival of guests, put the dish on the festive table. It does not need additional decoration - the jellied pike perch looks elegant and appetizing.
    

Video recipe

How to disassemble fish on a fillet and cook it properly? How to gradually dig in the broth so that the decor does not float? These and other questions will be answered by video viewing.

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