Jellied Pike-Perch
Description
A delicious appetizer for any gathering. Pike-perch aspic is just the dish for a New Year’s feast, though it works for other holidays too. Serve the aspic with hot horseradish or mustard, along with dark bread. Keep the dish chilled so it does not spoil. See—the appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Peel the onion and carrot, place them in a pot, and pour in 1 liter of water. Cook over medium heat.
- 2
Step 2
Remove the scales from the zander. Cut off the tail and head. Remove the gills and rinse the fish under cold water. Cut the carcasses into portion-sized pieces. Add the fish to the vegetables along with pepper, bay leaf, and salt. Bring to a boil, skimming off the foam, and simmer for 20 minutes over low heat. Remove the heads and tails and cook for another 10 minutes. Strain the broth.
- 3
Step 3
Pour cold water over the gelatin and let it bloom.
- 4
Step 4
Cut the lemon and olives into thin rings.
- 5
Step 5
Cut the zander into pieces; remove the bones from the fillet.
- 6
Step 6
Combine the bloomed gelatin with the broth and mix. Place pike perch fillet in a mold. Arrange nicely on top: lemon slices, olives, carrot flowers, and parsley. Pour the broth over everything and refrigerate until fully set.