Zander Aspic with Gelatin
Description
A delicious appetizer for any gathering. Pike-perch aspic is simple and quick to prepare. Of course, it is more of a festive dish, but making it on a weekday won't be too difficult and won't take much time. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients for making aspic from pike-perch.
- 2
Step 2
Clean the pike perch of scales, gut it, trim the fins and head, and wash it thoroughly inside and out.
- 3
Step 3
Peel and wash the carrots and onion, place them in a pot. Add parsley and dill.
- 4
Step 4
Pour water into a pot, cover with a lid, and cook the vegetables with herbs for 15-20 minutes.
- 5
Step 5
Then cut the zander into pieces and place them in a pot. Add the bay leaf, salt, ground black pepper, and peppercorns.
- 6
Step 6
Simmer the pike-perch over the lowest possible heat, with the pot lid slightly ajar, for 20–25 minutes. The fish should not boil but simmer gently. The broth will then be clear.
- 7
Step 7
Cover the gelatin with a few spoonfuls of cold water and let it bloom.
- 8
Step 8
Remove the pike-perch, carrots, onion, and herbs from the pot. Strain the broth. Place the pot on the stove and add the gelatin. Heat the gelatin in the hot broth until fully dissolved, but do not boil.
- 9
Step 9
Remove the bones from the boiled pike-perch and place the fillets on a plate or in a salad bowl. Pour fish broth with gelatin over them and refrigerate until fully set.
- 10
Step 10
The jellied pike-perch with gelatin is ready. Serve as an appetizer with horseradish and mustard.