Jellied pike perch "Festive"

Previously, aspic fish was a regular guest on the festive table. Now this dish has been unfairly forgotten. We offer you to prepare aspic from pike perch "Holiday", it can add variety to the established menu.

Cooking time 1 hour 50 minutes


Pike perch 2 pcs

Gelatin 30 g

Carrot 1 pc

Onion 1 pc

Bay leaf 1-2 pcs

Allspice peas 3-5 pcs

Boiled carrots (for decoration) 1 pc

Tinned green peas (for decoration) 1 tbsp. l.

Parsley (greens) (for decoration) 2 pcs

Lemon (for decoration) 2 pcs

Salt to taste


It is good to clean and gut the fish.

Remove heads and tails.

Put peeled carrots, onions, fish heads and tails into a saucepan.

Pour cold water and cook.

Remove foam and cook over medium heat for 15-20 minutes. Strain the fish broth, cut the fish carcasses into portions and cook in the broth for 7-10 minutes.

Strain the broth again, cool the fish and remove the bones. Dissolve the gelatin as indicated on the package, add the broth and salt well. Arrange the fish fillets on a plate.

Add vegetables and herbs to taste.

Pour in a gelatinous solution, gradually cooling each layer, so that the fish does not float to the top.

Decorate the frozen dish with lemon slices and serve.

Happy New Year!