Returning to culinary classics, it is worth remembering the most classic way to cook jellied pike. The jellied pike recipe calls for the following products:
- — 750-900 grams of pike;
- - 300-400 grams of heads and ridges of pike perch and bream;
- - 2-3 small fresh carrots;
- — 1-2 small heads of white onions;
- — 1-2 pcs. parsley root (optional)
- - 2-3 bay leaves;
- - salt, black pepper (ground and ground), other spices - to your taste.
Preparing aspic
Jellied pike is, however, it can be prepared on a weekday, so a step-by-step recipe for jellied pike will be relevant for every housewife.
How to prepare pike aspic? Very, very simple!
First of all, fresh pike must be cleaned of scales and washed under cold running water, then the tail, fins and head are separated from it, removing the gills.
Place the by-products of pike, bream and pike perch in a large saucepan, add two liters of cold drinking water, bring to a boil and remove the resulting foam using a slotted spoon.
- The carrots for preparing pike jellied recipe must be thoroughly washed and peeled, and then cut into small pieces.
- Peel several small heads of white onions and cut into pieces the size of carrots.
- Place the carrots and onions with the rest of the ingredients, reduce heat and cook for 1.5-2 hours, then strain through cheesecloth and discard the vegetables and fish heads.
Return the broth to the pan, add salt and pepper, add a few bay leaves, then bring to a boil and place the prepared pike fillet in it.
Cook for no more than 25-30 minutes.
Remove from the heat, cool, separate the fillet from the bones, place on plates for aspic, strain the broth and pour it over the fish.
Stuffed jellied pike.
Stuffed pike aspic is a more advanced dish than its classic counterpart.
The question of how to make pike aspic is in great demand not only among housewives, but also among chefs of fish restaurants.
In order for the recipe for “stuffed pike aspic” to be followed, you will need the following set of products:
- — 1.5 kg. pike;
- - 2-3 eggs;
- — 150-200 gr. lard;
- - 1-2 tbsp. l. semolina;
- - onions, carrots - 1 pc.;
- - gelatin;
- - salt, pepper, spices.
How to make aspic from pike, while stuffing it? The pike should be cut, peeled and ground with lard. Grate the onion and carrots and fry in vegetable oil.
Place the ground pike, carrots and onions, as well as a few chicken eggs and a couple of spoons of semolina in a bowl, mix thoroughly. Fill the remaining pike fillets with minced meat, place in a saucepan, add water and bring to a boil.
Further procedures are no different from. At the end of preparing “pike stuffed aspic”, the recipe calls for cutting it into small pieces. Stuffed aspic pike is ready! Bon appetit everyone!
More such recipes on our website:
Pike occupies a special place among the most popular types of fish in Russian cuisine. The meat of this fish is lean due to its active lifestyle, if it is properly cooked...
Jellied pike is prepared quite simply. Essentially, the whole process consists of 2 stages. First you need to get a good, rich fish broth, and then give it the consistency of jelly with the help of gelatin and cold.
Several step-by-step recipes with photos for preparing pike aspic are described below.
Jellied pike is a wonderful dish for a holiday table
The main condition for preparing a classic aspic is the exact observance of the ratio of gelatin and water. Since pike itself (like any other fish) does not give the desired consistency, gelatin must be used in any case.
As for gelatin, it is usually sold in the form of powder packaging (10-20 g each). To ensure that the cooked broth turns into aspic, you need to take:
- 20 g of gelatin per 1 liter of broth - if you want to get a trembling aspic, not too dense consistency.
- 40-45 g of gelatin per 1 liter of broth - if you need to get a dense, motionless mass.
Accordingly, for 1 liter of water when preparing pike aspic, take from 1 to 2 tablespoons of gelatin (without a slide).
Let's take the following ingredients:
- pike (carcass) - 700g - 1 kg;
- water - 1.5-2 liters;
- gelatin 60-80 g (3-4 tablespoons);
- carrots and onions - 1 piece each;
- greens - a few sprigs of dill or parsley for serving;
- salt and spices - at your discretion (usually 0.5 tablespoon of salt is taken per 1 liter of broth, i.e. about 1% by weight of the finished product).
To prepare pike aspic with gelatin according to this step-by-step recipe, we will consider its main stages (with photos).
Preparation step by step:
Step 1. Clean and gut the fish. If it was previously frozen, it is better to thaw it first in a regular refrigerator compartment, and then at room temperature. Be sure to remove the gills, but it’s better not to cut off the head - it will make a good fat.
Fill our pike to the top with water and put it on high heat.
Step 2. As soon as the water boils, you need to immediately reduce the heat to medium - further boiling should be very low, only a slight gurgle of water is allowed. At the same time, you need to carefully remove all the foam and salt the water.
Initially, it is better to salt the broth lightly, because the liquid will evaporate during the cooking process. We also add whole peeled vegetables (onions and carrots). You can also add a bay leaf.
Step 3. Cook the pike for half an hour over low heat, no more will be needed.
Meanwhile, dilute gelatin in boiled water (cool). The ratio is as follows: 1 tablespoon (20 g) in half a glass of water. Be sure to take a large glass, because the gelatin will increase at least 2 times.
After cooking, take out the fish, all the vegetables and strain the broth through a sieve. Add pre-prepared spices to it.
Step 4. Cool the liquid a little, reduce the heat to the minimum possible. Add gelatin and, stirring thoroughly, let the broth brew for another 10 minutes. However, you cannot bring it to a boil, otherwise all the gelatin will collapse.
While the broth is ready, cut the fish into portions, remove the onion completely, and cut the carrots into flowers or circles. We lay out all the components of the future aspic along with sprigs of greenery along the bottom of the plate.
Step 5. Carefully pour the liquid on top, then let it sit for a while so that steam stops coming from the dish. Place in the refrigerator for 1-2 hours and forget.
And after this time, the aspic can already be served.
Pike aspic with gelatin: step-by-step recipe with photos for the holiday table
The described technology for preparing aspic is a universal recipe, regardless of the type of fish or other ingredients, spices, etc. However, it is clear that for the New Year or another holiday you need not only to prepare a delicious dish, but also to serve it beautifully.
Let's prepare jellied pike for the holiday table according to the recipe with gelatin.
We will need the following components:
- pike – 1 or 2 small fish;
- water - 2 liters;
- gelatin – 60-80 g;
- onions and carrots - 1 piece each;
- half a lemon for decoration;
- greens for serving;
- salt and spices - at your discretion.
The principle of preparing pike aspic according to this step-by-step recipe with photos is exactly the same - you need to get a strong broth with gelatin and garnish it with vegetables. However, there are certain tricks associated with serving.
This time we will act like this:
Step 1. We also wash the pike, clean it, remove the gills and immediately cut it into portions 3-4 cm thick.
Step 2. These pieces must be boiled in a saucepan along with the vegetables (whole) until boiling. Then cook from the boil for another 15-20 minutes over low heat.
Step 3. Meanwhile, pour cold water over the gelatin so that it swells. Meanwhile, remove the fish pieces from the pan.
A very important point is that they should not be overcooked. The pike flesh should retain its consistency, so you should cook this fish after boiling for no more than 20 minutes.
Step 4. Place the pike pieces in the mold, decorate with carrots and herbs, as well as lemon slices. You can also add half chicken eggs - they enliven the dish and make it more satisfying.
Jellied pike without gelatin: a recipe with a secret
It's no secret that not all housewives like to use gelatin for aspic. What to do if you want to make pike aspic without gelatin, but are afraid that the fish will not harden?
The secret is very simple: since you are dealing with fish, there is enough natural gelling agent in the head and spine. Therefore, you must cook fish broth with the head and spinal bone, and then you will not need gelatin. But if you only have fish fillet or steak, then be prepared for the fact that the broth will not harden.
And there is also a culinary trick from experienced chefs - do not leave the aspic to harden in the refrigerator. If you prepared the broth correctly, the aspic will thicken quite quickly and easily in a cold place.
This time let's take the ingredients:
- pike (carcass with head and tail) - 700g-900g;
- additionally fish ridges, tails and heads (cupid, bream, pike perch, and other freshwater fish are suitable);
- carrots - 1-2 pcs.
- celery root- a couple of pieces;
- parsley root - to taste;
- onions - 1-2 pcs.;
- bay leaf - according to taste;
- parsley and celery for decoration;
- salt and spices - to taste.
Recipe for jellied pike without gelatin: step by step
Step 1. Thoroughly wash and clean the pike carcass from scales (it is better to do this with a special knife), remove the fins, tail, head, from which we must cut out the gills. We don’t throw away everything except the gills!
Place the pike heads, fins and tails in a saucepan along with the ridges and heads of carp, pike perch or bream and fill with cold water (2 liters). Bring the contents of the pan to a boil and then periodically remove the resulting foam.
Step 2. Now add peeled carrots and onions, celery roots and parsley to the fish by-products. Turn the heat to minimum, lightly salt the broth and cook it for 1.5-2 hours.
Step 3. By the time all the gelling substances from the fish ridges and heads have boiled down and the broth has reduced in volume, remove the broth from the stove. We take gauze or a sieve and strain, and you can throw away the onions, roots, bones and fish heads. Leave the carrots to decorate the aspic dish.
Add bay leaf, spices and salt to our rich fish broth - to taste, and put the pan on the fire again. When the broth boils, add the chopped pike pieces and simmer for no more than 20 minutes.
Step 4. Next, everything is simple: remove the broth from the heat, let it cool slightly. Remove the pike fillet from the broth, separate it from the bones, place it in a mold or on portioned plates, garnish with carrots, eggs (can be quail), lemon and parsley. A special chic option is to decorate the fish aspic with red caviar (as in the photo).
Step 5. Once again, filter our broth and pour it into the prepared fish in the form. For the pike aspic without gelatin to completely harden, it will take 10-12 hours in the cold.
How and with what to serve pike aspic
Options for serving pike aspic can be very different, regardless of the specific recipe: a few photos for inspiration will certainly give you some interesting thoughts.
In my family, February is a very busy month. Starting from the 10th, we have event after event for the whole week. And all the holidays are noisy, as expected: with guests, a festive table, entertainment and winter festivities.
Of course, it's nice to have fun. But for me, as the mistress of the house, this period is not entirely fun and sweet. I spend the whole week preparing treats and setting tables. There is no time to invent something special and spend a long time cooing in the kitchen.
But I have several recipes that are very helpful. For example, jellied stuffed pike. By the way, according to the recipe, you can cook whatever your heart desires: vegetables, meat and poultry, and fish with various seafood. Fast and profitable.
I am not only for taste and beauty, but also for practicality and economy in the kitchen. When choosing a holiday menu, I always think through the list of treats and don’t cook in such a way that there will be leftovers for the next day. But, whatever one may say, something remains in any case. And in this case, I have an idea on how to turn yesterday’s treat into something new and tasty. We're talking about stuffed pike.
This year I made a decent amount of it for a family holiday. Naturally, the guests did not eat everything. After they announced to me that tomorrow they would come again, so to speak, for a hangover, I was in quiet shock. In general, having collected the remains of the chopped stuffed pike, I decided to make aspic from what I had.
This is a little background before showing how I whipped up jellied stuffed pike.
Cooking steps:
Ingredients:
Pike (ready stuffed) 1 pc., broth 1.5 cups, gelatin 1.5-2 tbsp. spoons, seasoning to taste, cucumber (pickled for decoration) 1 pc., parsley to taste.
Cooking stuffed pike, jellied.
We clean the pike, cut it, remove the skin with a “stocking”, cut off the flesh and grind it in a meat grinder 2-3 times along with lard. Saute the onion in vegetable oil, then add the carrots, grated on a fine grater and sauté together (the onions and carrots will add color to our pike and remove the damp taste). We put all our ingredients into a bowl: minced pike and lard, semolina, sautéed vegetables, eggs, salt and pepper to taste.
Mix everything thoroughly.
We do not fill the pike with minced meat very tightly so that it does not burst during cooking. If there is any minced meat left, you can make meatballs and cook them together with the pike.
Place the pike, meatballs, and pike backbone in a basin and fill it with water so that the fish is completely covered with water. When the pike boils, you need to collect the foam (noise) and turn down the heat so that the dish simmers slightly. Salt the water to taste, add raw onions, carrots, bay leaves, allspice... We taste the broth for salt.
Cook the pike until cooked for about 35 - 45 minutes. 15 minutes before the end of cooking, you can add parsley.
We pull the pike and meatballs out of the basin. If it is inconvenient to remove the pike so that it does not break, then carefully cut the pike in half or cut off the head and pull it out in pieces. Don’t be discouraged if the pike’s muzzle peels off during cooking, it can all be decorated.
Cut the cooked pike into portions and place on a dish. We decorate with carrots, parsley, or you can decorate with boiled eggs. Strain the broth. Dilute gelatin according to the instructions (on the package) and add to the broth. Bring the broth to a boil. Cool. We pour the pike carefully so that our decoration is not washed away by the broth. Place in the cold until the pike hardens.
When our aspic has hardened, we move on to decorating the pike. We insert new beautiful eyes into the pike (you can use corn, stick black peppercorns into it, canned peas or sweet peppers, cut out small ovals and stick peppercorns into them) there are a lot of different options here, depending on your desire. We decorate the muzzle and fins with a mayonnaise mesh (add butter to the mayonnaise, stir thoroughly and squeeze it through a pastry bag). We prepare reeds from black bread fried in vegetable oil. We prick our reeds onto a wooden toothpick or skewer along with green onions. We cut lilies from onions. Our pike is ready.
This recipe can truly be considered special. All thanks to the efforts of French masters. They turned ordinary jelly into an exquisite cold dish. Jellied pike is an indispensable attribute of the holiday. It gives the table setting a special solemnity. A good aspic has its secrets. Knowing them, you can prepare this dish no worse than a real chef.
It is not difficult to obtain a light, slightly golden broth. When cooking, lower the whole carrot or unpeeled onion into the pan. You can also add turmeric, lemon zest and saffron.
Important! Pieces of cooked fish are laid out on a dish so that there is some free space between them. Pour everything over with a thin layer of broth with gelatin so that it just covers the food.
Decorating this dish is a pleasure. Leaves of greenery, thin slices of cucumbers, figuratively cut pieces of carrots and red beets are used. Lemon slices, olives, pomegranate seeds and cranberries look good.
There are recipes for jellied pike without gelatin, but experts still recommend using this product. It will make the composition harder and maintain the structure if the storage temperature increases.
The aspic can be served on a large platter or poured into portioned forms. To remove it from the container without losing its presentable appearance, just immerse the container in hot water for a couple of seconds. Then cover with a plate and quickly turn over. Even easier - cut into small pieces on a common dish.
Spicy dish
This recipe for pike aspic is prepared with gelatin. For him, it is better to take freshly caught fish. This guarantees a delicate taste and tenderness of the meat.
Required ingredients:
- carcass ½ kg;
- large carrots;
- onions (3 pcs.);
- cloves and allspice (5 pcs.);
- bay leaf (3 leaves);
- gelatin (1 tbsp);
- salt;
- green peas, cranberries, lemon and quail eggs as garnishes.
Step-by-step preparation:
- Dilute gelatin in cold boiled water (150 ml). Leave for 1 hour.
- Coarsely chop the onion and carrots.
- Place the vegetables in a saucepan (you can use a slow cooker).
- Send pieces of cleaned fish there.
- Add salt and spices.
- Fill the container with a liter mug of water.
- Cook for half an hour from the moment of boiling.
- Strain the hot broth through a sieve and add gelatin, stirring quickly.
- Remove bones from the pike.
- Prepare bowls or silicone molds.
- Pour broth into the bottom (maximum level – 4 mm).
- Place in the refrigerator for 20 minutes.
- Place halves of quail eggs, berries and peas on top. You can add greens if you wish.
- Cover the food with a new portion of liquid. Cool for 30 minutes.
- The composition is completed by pulp. The molds are filled again with broth. A few hours in the cold - and you're done!
Advice! You can make aspic from the head of a fresh pike. In this case, gelatin is not required, but you need to choose older fish.
Pike with vinegar
Prepare this simple dish and be sure to expect praise from family and friends. We assure you that you will make it for every holiday.
Required ingredients:
- 600 g fish;
- 0.5 liters of broth;
- roots: carrots, onions, parsley and celery (1 pc. each);
- whole lemon;
- gelatin (full tablespoon);
- black pepper (5 peas);
- laurel leaf;
- cloves (3 buds);
- vinegar (partial glass).
Step-by-step preparation:
- Place the pike pieces on a wide plate, skin side up.
- Scald with boiling vinegar.
- Cut the roots and simmer for 10 minutes along with spices.
- Then add the fish and cook for another 15 minutes.
- Combine gelatin with cold water.
- Once the crystals become clear, drain off the excess liquid.
- Mix with broth.
- Let the mixture boil, strain and cool.
- Separate the fish meat from the bones, place in molds, fill with broth.
- Cover each container with cling film.
- Garnish the frozen jellied meat with lemon slices, pomegranate seeds or olives.
Advice! This dish is prepared not only from fish fillets. There are many recipes for jellied stuffed pike. This kind of preparation is more labor-intensive, but the result is beyond praise. Small carcasses are used for the recipe. You can stuff them with any filling you like.
Aspic on a bed of ice
This dish is beautiful, tasty and healthy. Its calorie content is very low. At the same time, it contains the microelements required by every person.
Required ingredients:
- for every 120 g of fish there is 150 g of jelly;
- spices for broth;
- vegetables for decoration;
- sauce.
Step-by-step preparation:
- The preparation of this recipe for jellied pike begins with cleaning and separating the carcass.
- Prepare a clear broth from the heads, tails and fins. Make a strong jelly based on it.
- Take a deep metal sheet and fill it with finely crushed ice.
- Form small recesses and place containers with high sides in them.
- Pour semi-hardened jelly into each.
- Let it completely “set” and decorate with pieces of vegetables.
- Place the disassembled pike fillet on top. It can be combined with other types of fish, such as pike perch.
- Now you need to slowly cover with the remaining jelly.
- After a maximum of 3.5 hours, the dish will harden.
Aspik at home can be served in portioned containers or removed from them. It is better to serve this aspic on wide dishes with rice, potatoes and various sauces. If not all the jelly is used, it can be cut into cubes with a sharp blade and served with a side dish.
One of the main secrets of how to cook delicious jellied pike is to properly cook a clear and aromatic broth. To do this, choose only high-quality and fresh fish.
You will find the recipe for pike aspic in the video:
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