Jellied fish

Zander from the pike perch

To prepare a jug from a pike perch, you will need:

• Pike perch - 1 kg


• carrot 2 pcs.


• cucumber - 2 pcs.


• horseradish root - 1 pc.


• parsley root - 1 pc.


• gelatin - 15 g


• one bunch of parsley


• salt, bay leaves - to taste

Clean the fish by removing all the insides and bones,Separate the head from the body. Slice the fillet of pike perch in small pieces. Root horse-radish, parsley root and carrots wash and clean. Head the fish in a pan, add bay leaf, carrots, horseradish roots and parsley, salt. Cook the head of pike perch for 20 minutes over a low heat.

In the broth, put the fish fillets and boil untilreadiness. Take the pieces of pikeperch from the pan and lay it on the dish in such a way as to create the illusion of the whole fish. Cut slices of cucumber and boiled carrots from the broth and evenly spread the mugs of vegetables along the edge of the dish along with the greens.

Soak gelatin for 20 minutes in a smallthe amount of water, then mix the swollen gelatin with 2.5 glasses of broth from the pike perch. The resulting mixture, bring to a boil and strain. Fill the pike perch with the resulting jelly and put it in the fridge so that the jelly is frozen. The jellied pike perch is ready!

Jellied fish in molds

The portioning jellied fish in molds is prepared from such products:

• fish (walleye, pollock, trout ...) - 500 g


• onion - 200 g


• carrots - 150 g


• gelatin - 15 g


• sweet pepper - 5 pcs.


• cloves - 5 pcs.


• bay leaves - 3 pcs.


• salt - to taste


• egg, greens, cranberries, peas, lemon - for decoration

Take 150 ml of cold boiled water andsoak gelatin in it, leaving it for an hour. In the meantime, peel the onions and carrots, cut them into large pieces. Fish, too, clean, you do not need to cut off your head - remove only the gills.

Pour 1 liter of water into the pan, put the fish,carrots, onions and spices (fragrant pepper, cloves, bay leaves), add salt. Bring to a boil and cook the broth for about half an hour. Finished broth strain, while it is hot, add it soaked in water gelatin and stir until gelatin dissolves. Separate the boiled fish from the bones.

Take the portioned molds and pour in them.a thin layer of fish broth with gelatin (approximately 3-4 mm). Place the molds in the refrigerator until the broth is completely solidified (it will take about 15-20 minutes). On the frozen jelly lay out decorations - berries of cranberries, green peas, slices of lemon, twigs of greens, figures from egg whites, etc. Fill it with a broth. He should cover the figures very slightly, otherwise they will lose shape. Put the molds in the refrigerator again until the jelly hardens (about half an hour).

Then put the fish in the mold and fill it with water.residues of broth. To fill the fish completely frozen, it will take about 4 hours. To hedge, you can put the molds in the refrigerator for the whole night. Pour the prepared fish pour carefully and place on a dish. To make this easier, drop the molds into hot water for a couple of seconds.

Jellied fish with Philadelphia cheese

Original and spicy dish - jellied fish with Philadelphia cheese. For cooking, you will need the following ingredients:

• Philadelphia cheese - 300 g


• any smoked fish - 150 g


• cream - 200 ml


• gelatin - 25 g


• lemon juice - 2 tbsp.


• cucumber - 1 pc.


• ground pepper - 0,5 tsp


• salt - 0.5 tsp.


• bunch of dill


• lemon for decoration

Soak gelatin in cold boiled water andset aside for a while. While the gelatin swells, cut the fish into pieces, mix with the Philadelphia cheese (or other similar soft cream cheese) and finely chopped dill, salt and pepper. Whisk the cream, gently pour them into the cheese mixture and carefully, but gently stir.

Heat the lemon juice and dilute in a hotlemon juice swollen gelatin, a thin trickle pour it into the cheese mixture and mix. Take the detachable form and lining her bottom with food film. Cut the cucumber into thin slices and place them on the bottom of the mold, and gently place the cheese mixture on top. Put the jellied fish in the refrigerator for the night, and when it stiffens, decorate with dill and lemon slices.

Bon Appetit!