Jellied Pike Head
Description
The recipe won't take much time. Delicious fish head aspic can even be served on a festive table—it looks so beautiful and appetizing. By the way, such a dish is a source of natural collagen, which is why it is recommended for women and retirees. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the fish heads in water; peel the carrots, garlic, and onion and rinse them.
- 2
Step 2
Cut the pike heads and split them open like a book. Remove the gills — this is essential! Thoroughly rinse the inside of the pike's mouth to remove slime, debris, and sand, working as carefully as possible.
- 3
Step 3
Place the rinsed pike heads in a pot, and add the onion, carrot, and garlic to the same pot.
- 4
Step 4
Pour in the water, add the salt, pepper, and bay leaves. Place the saucepan on the stove and bring the liquid to a boil. Remove the foam that has formed and reduce the heat to moderate.
- 5
Step 5
Boil for about 1 hour. The larger the fish head, the longer it needs to cook. During this time, the liquid will reduce by approximately half.
- 6
Step 6
Remove the pike heads from the broth and place them in the center of deep plates. Arrange the boiled vegetables on the same plates. They can be garnished with a boiled chicken egg, peeled and sliced.
- 7
Step 7
Carefully pour the fish broth into the plates and place the containers in the cold for about 2–3 hours to set.
- 8
Step 8
After the specified time, the dish will be fully ready—it will set. Serve it chilled, with mustard and bread.