Jellied Perch
Description
This recipe won't take much time. Perch aspic will be the brightest appetizer on your holiday table! It's very easy to make. I found this perch aspic recipe in a magazine. I made it the very next day, and the whole family was very pleased! Let's begin. 1. Clean and wash the fresh perch. Cut off its tail and head. Cut the perch itself into pieces as well. 2. Put the head and tail in a pot and cover them with water. As soon as the water boils and foam appears, skim it off. Season the broth with salt and pepper. 3. Next, add the root vegetables and bay leaf to the broth. Don't forget to wash them; don't chop them finely—you'll still need to strain the fish broth. 4. After it comes to a boil, let the broth simmer for another twenty minutes. Now you can add the carrot, even with the skin on. It will have just enough time to cook through. 5. Then remove the tail and head. Add the perch pieces to the broth. 6. While the perch is cooking, start on the aspic garnishes. First, boil the eggs hard. Cool them under cold water, peel them, and cut them into quarters. 7. The boiled carrot needs to cool too. To do this, cut it into pieces and spread them on a flat plate. For garnish, slice the carrot into rings. 8. Choose a mold for the aspic. 9. Remove the cooked perch and arrange it in the mold. Sprinkle green peas on top, and add the eggs and carrot. 11. Add gelatin to the broth and cook until the gelatin is completely dissolved. Pour the gelatin broth into the mold. Refrigerate until fully set. And that's how we made perch aspic together! Serve the appetizer at the table.