Pike Aspic
Description
The recipe won't take much time. As you can see below, the pike aspic recipe does require some time. But the taste, believe me, makes up for everything. This tender, delicious, and vibrant dish will be a hit at your celebration. I hope this pike aspic recipe with photos will help you create a culinary masterpiece. Good luck, and the appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Clean the pike, wash it, and prepare to remove the skin.
- 2
Step 2
Cut off the head and remove the skin like a stocking. Carefully trim the meat with a knife so the "stocking" stays intact.
- 3
Step 3
Here's what we have. Separate the meat from the bones.
- 4
Step 4
Grind the pike meat through a meat grinder.
- 5
Step 5
Do the same with the onion and the white bread soaked in milk.
- 6
Step 6
Wash the dill and chop it very finely.
- 7
Step 7
Mix the pike mince, bread, onion, and chopped dill. Add salt, pepper, and a raw egg.
- 8
Step 8
Stuff the pike. Place the prepared filling inside the "stocking." For a nice presentation, also add boiled egg and carrot, sliced into rounds.
- 9
Step 9
Tie up the open end of the pike carcass. Carefully place the fish in a pot and pour in cold water so that it barely covers the carcass. Add salt. Add raw carrot and a bay leaf to the pot. Cook for 30 minutes.
- 10
Step 10
The pike is done cooking. Remove it from the broth and, while it cools, make the jelly. Add the soaked gelatin to the broth and dissolve it thoroughly. Cut the cooled stuffed pike into serving portions, arrange on plates, and pour over the gelatin solution. You can garnish with shapes cut from carrot, egg, or herbs. Place in a cold spot to set.