Step-by-step recipe for making pike aspic. Pike aspic Stuffed pike aspic

Returning to culinary classics, it is worth remembering the most classic way to cook jellied pike. The jellied pike recipe calls for the following products:

• — 750-900 grams of pike;
• — 300-400 grams of heads and ridges of pike perch and bream;
• - 2-3 small fresh carrots;
• — 1-2 small heads of white onions;
• — 1-2 pcs. parsley root (optional)
• - 2-3 bay leaves;
• - salt, black pepper (ground and ground), other spices - to your taste.

Preparing aspic

Jellied pike is, however, it can be prepared on a weekday, so a step-by-step recipe for jellied pike will be relevant for every housewife.

How to prepare pike aspic? Very, very simple!

First of all, fresh pike must be cleaned of scales and washed under cold running water, then the tail, fins and head are separated from it, removing the gills.

Place the by-products of pike, bream and pike perch in a large saucepan, add two liters of cold drinking water, bring to a boil and remove the resulting foam using a slotted spoon.

• The carrots for preparing pike jellied recipe must be thoroughly washed and peeled, and then cut into small pieces.
• Peel several small heads of white onions and cut into pieces the size of carrots.
• Place the carrots and onions with the rest of the ingredients, reduce heat and cook for 1.5-2 hours, then strain through cheesecloth and discard the vegetables and fish heads.

Return the broth to the pan, add salt and pepper, add a few bay leaves, then bring to a boil and place the prepared pike fillet in it.

Cook for no more than 25-30 minutes.

Remove from the heat, cool, separate the fillet from the bones, place on plates for aspic, strain the broth and pour it over the fish.

Stuffed jellied pike.

Stuffed pike aspic is a more advanced dish than its classic counterpart.

The question of how to make pike aspic is in great demand not only among housewives, but also among chefs of fish restaurants.

In order for the recipe for “stuffed pike aspic” to be followed, you will need the following set of products:

• — 1.5 kg. pike;
• - 2-3 eggs;
• — 150-200 gr. lard;
• - 1-2 tbsp. l. semolina;
• - onions, carrots - 1 pc.;
• - gelatin;
• - salt, pepper, spices.

How to make aspic from pike, while stuffing it? The pike should be cut, peeled and ground with lard. Grate the onion and carrots and fry in vegetable oil.

Place the ground pike, carrots and onions, as well as a few chicken eggs and a couple of spoons of semolina in a bowl, mix thoroughly. Fill the remaining pike fillets with minced meat, place in a saucepan, add water and bring to a boil.

Further procedures are no different from. At the end of preparing “pike stuffed aspic”, the recipe calls for cutting it into small pieces. Stuffed aspic pike is ready! Bon appetit everyone!

More such recipes on our website:

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   Pike occupies a special place among the most popular types of fish in Russian cuisine. The meat of this fish is lean due to its active lifestyle, if it is properly cooked...

Pike is a river fish, but with a small number of bones. Pike meat is lean, rich in protein, tasty and healthy. Jellied pike is often prepared for banquets and holiday menus. The dish is served as a cold appetizer, with or without a vegetable side dish, with sour cream, tomato or horseradish sauce.

Pike jellied recipe

The prototypes of jellied dishes are jellied meats and jellies, which are prepared without gelatin. Their thick consistency is provided by a rich broth made from several types of fish. Modern chefs use gelatin in the preparation of aspic. If the technology is followed, such dishes turn out transparent, pieces of fish, decorations of herbs, berries and carbs are visible in them.

Classic pike aspic

• Time: 5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 65 kcal per 100 g.
• Purpose: for festive lunch and dinner.
• Cuisine: Soviet.
• Difficulty: Requires culinary skills.

Pike aspic is prepared without gelling agents, using concentrated broth. For better hardening, use gelatin; this is a natural additive and will not harm you or the finished dish.

Ingredients:

• pike – 0.8-1 kg;
• celery stalk – 1-2 pcs;
• parsley root – 50-75 g;
• carrots – 1-2 pcs;
• parsley-greens – 2-3 sprigs;
• allspice and black pepper – 5-8 peas;
• water – 2 l;
• gelatin – 50 g.

Cooking method:

1. Pour washed, scaled and gutted fish with cold water. Remove the foam from the surface of the boiling broth, add peppercorns, washed and peeled roots.
2. Cooking time for fish is 25-45 minutes. Then remove the carcass from the broth, separate the fillet from the skin and bones, cut into portions (50-100 g). Place the cooked root vegetables in a separate bowl.
3. Cook the head, fins and ridge for another 20-30 minutes, until the liquid is reduced to 1-1.2 liters. Cool the finished broth, strain through a sieve with 2-3 layers of gauze.
4. Dissolve the swollen gelatin in 1 cup of cold broth and add it to the rest of the liquid. Heat, stirring, until the gelatin dissolves, but do not boil. Strain the cooled broth again.
5. Pour 1/3 of the prepared broth onto a baking sheet or deep dish and refrigerate for 1 hour.
6. Distribute pieces of pike fillet, boiled roots and parsley leaves cut into circles on the frozen jelly. Carefully pour in another 1/3 of the broth and cool.
7. Pour the rest of the chilled broth into the dish and put it in the refrigerator so that the aspic hardens well.
8. Cut the aspic into portions, separately from the dish, in a sauceboat, serve sour cream with horseradish or mustard.

With gelatin

• Time: 3.5 hours.
• Number of servings: 5-7 persons.
• Calorie content of the dish: 63 kcal per 100 g.
• Purpose: for the holiday table.
• Cuisine: Slavic.
• Difficulty: Requires culinary experience.

To make jellied pike look appetizing, the jelly is lightened. For this purpose, raw egg whites are used. They absorb small particles and the broth (jelly) becomes transparent.

Ingredients:

• pike carcass – 1.2-1.5 kg;
• boiled chicken egg – 1 piece;
• gelatin – 60 g;
• canned peas - 1 tbsp. l;
• carrots – 1 piece;
• raw egg whites – 2-3 pcs;
• parsley – 50 g;
• salt – 1.-2 tsp;
• fish seasoning – 1 tsp;
• 9% vinegar - 1 tbsp. l;
• olives or black olives – 10-12 pcs.

Cooking method:

1. Remove the head from the gutted pike carcass, cut crosswise into round pieces, add salt and sprinkle with spices, let stand for 10-15 minutes. Simmer in a small amount of liquid until done.
2. Fill the pike head and tail with 1-1.5 liters of water. Cook the broth for 40-50 minutes, adding peeled carrots, parsley and spices to taste.
3. Strain the finished broth and pour in the gelatin that has swollen in cold water. Heat over low heat until the gelatin dissolves.
4. To lighten the gelled broth, add mashed whites to it in 4 tbsp. l water or broth, vinegar, salt and spices to taste. Bring to a boil, simmer for 10-15 minutes and strain.
5. Do not remove the protein “cap” from the surface, stir and strain along with it. If there is insufficient transparency, do this operation again (boil and strain), then cool.
6. Pour some of the broth into a deep dish and let it harden in the refrigerator.
7. Place the cooled fish pieces on the jelly. Place carrot slices and eggs on the sides, garnish with green peas and olive halves.
8. Pour a layer of chilled jelly on top, adding little by little, and set the dish to set in a cool place.

• Time: 4 hours.
• Number of servings: 6-8 persons.
• Calorie content of the dish: 105 kcal per 100 g.
• Purpose: for a festive banquet.
• Cuisine: Jewish.
• Difficulty: difficult, culinary experience required.

The main difficulty in preparing stuffed fish is separating the skin from the fillet with bones. Watch the video and photos first to see how experienced chefs do it correctly, and get started.

Ingredients:

• pike – 1.5 kg;
• gelatin – 40-50 g;
• carrots – 2 pcs;
• white bread – 100 g;
• onions – 2-3 pcs;
• peppercorns – 5-7 pcs;
• bay leaf – 2 pcs;
• milk – 75 ml;
• lemon for decoration – 1 piece;
• raw egg – 1 piece;
• greens for decoration - 0.5 bunch;
• salt and spices - to taste.

Cooking method:

1. Remove the head from a cleaned and thoroughly washed pike carcass.
2. Carefully trim the fillet, gradually remove the skin, and roll it up like a stocking. Leave just a few millimeters of pulp on the skin. Without cutting to the tail, cut the spinal bone.
3. Remove the entrails and small bones, separate the pulp from the bone and cut into slices. Mix with bread pre-soaked in milk and chopped onion. Pass the mixture through a meat grinder or grind with a blender. Pour the egg, scrambled with salt and spices, into the fish mixture and knead well.
4. Pour pike heads and spinal bone into 1.5 liters of cold water and cook over medium heat for 40 minutes. Let cool and pass the broth through double cheesecloth placed in a sieve.
5. Mix gelatin swollen in 200 ml of cold water with the broth. Heat the liquid until completely dissolved and cool.
6. Fill a pike skin “stocking” with minced meat, wrap it in gauze and tie it with twine. Simmer in a small amount of water for 20-30 minutes until done.
7. Cool the stuffed pike, cut crosswise into 1.5-2 cm thick. Place in portioned molds, garnish with lemon slices, boiled vegetables, and herb leaves. Pour the chilled jelly into the dish and place in the refrigerator until completely set.
8. You can serve the finished aspic directly in the molds. Alternatively, place them in hot water for 2 seconds. Then carefully shake out the aspic onto a serving plate, add sauce, horseradish mayonnaise or slices of fresh tomatoes.

Secrets, subtleties of cooking

• When purchasing, choose fish with pink gills and clear eyes. The pike itself is covered with natural mucus, which indicates the freshness of the fish.
• To cut fish, use a sharp knife with a wide blade. For separating skin and fillet – small, with a thin blade.
• To prepare a concentrated broth, take a fatty pike carcass, add the heads of pike perch and sturgeon. Pour a kilogram of fish mass with 350 ml of water and cook for an hour, and then cool. This broth will harden without gelatin, and it will make an excellent aspic of pike and sturgeon heads.
• Do not boil the diluted gelatin, but warm it up (simmer) over low heat. Otherwise it will lose its gelling properties.
• For preparation, use baking trays with sides 7-10 cm or portion molds made of silicone, porcelain, enameled. When pouring and decorating the dish, place the dishes in a container with ice so that the jelly does not melt.
• Jellied dishes are decorated and garnished with beautifully chopped vegetables, boiled eggs, cranberries or viburnum. Using a pastry bag, apply swirls of cream cheese or horseradish sauce.

Video

Many dishes require special culinary skills, since only knowledge of important aspects and some subtleties is the key to success! Only properly cooked fish turns out to be surprisingly tender, so a step-by-step recipe for pike aspic will help reveal the full gamut of taste of the river predator. Having understood the technological process, you can safely supplement your home menu with healthy food, tasty and dietary at that. After practice, all fears will probably disappear, so we present a selection of the most original dishes made with fish broth.

It is also impossible not to mention a number of useful substances found in pike meat. These are easily digestible proteins, vitamins (A, C, E), a lot of microelements (iodine, iron, fluorine) and many others. Thanks to this, dishes from this fish are ideal not only for dietary, but also for therapeutic nutrition, as they can strengthen the immune system, increasing the body’s resistance to various ailments.

Aromatic and tasty pike aspic, the recipe for which can be chosen by anyone, can only be obtained by using the freshest fish, that is, freshly caught. If you don’t like fishing, then when purchasing a pike at the market (in a store), carefully examine the carcass.

It should be elastic and dense, with pink gills, smooth scales and a moist tail. Pay attention to the eyes, the transparency of which indicates the proper quality of the product. Another important aspect is the smell! Ideally, it should be pleasant with a slightly perceptible note of river mud.

Classic recipe

Ingredients

• Pike – 800 g + -
• - 1 PC. + -
• Ridges and heads of bream and pike perch — + -
• Celery root — small piece + -
• - 1 PC. + -
• - taste + -
• Bay leaf - 2 pcs. + -
• Parsley - for decoration + -
• - taste + -

Preparation

This classic dish traditionally decorates the holiday table, but can also be successfully used in the everyday menu. Our step-by-step recipe for pike aspic will help you master this simple skill and pamper your family more often with delicious dishes.

1. Clean the pike carcass from scales and rinse it thoroughly. Next, we separate the existing fins, tail, and head from the carcass, from which we must remove the gills. Place them in a spacious saucepan along with the ridges and heads of pike perch and bream and fill with 2 liters of water (cold). Bring the contents of the pan to a boil, skim off the resulting foam.

2. Add peeled carrots and onions, small pieces of celery roots and parsley to the fish by-products. We turn the heat to minimum and prepare the broth from the listed products for two hours.

3. When ready, remove the fish broth from the stove, strain it through cheesecloth or a sieve, discard the vegetables, bones and heads. Return the rich and aromatic broth to the pan, add bay leaves and salt. When the broth boils, add the pike, cut into several pieces, into it. Cook it for no more than 20 minutes.

4. Next, remove the broth with predatory fish from the heat and let it cool slightly. Separate the pike fillet from the bones, place it in portioned aspic plates, garnish with parsley.

5. Strain the broth again and pour in the chopped fish and herbs.

6. It will take about 10-12 hours for complete hardening, in a cool place.

*Advice from Cook
To make the pike aspic more original and beautiful, it can be supplemented with boiled carrot slices and halves of boiled eggs, which are added along with the fish meat.

Pike aspic “Aromatic cocktail”

Ingredients

• Pike – 500g + -
• Cloves - 5 buds + -
• Gelatin – 15 g + -
• - 1 PC. + -
• Bay leaf - 3 pcs. + -
• — 200 g + -
• Allspice – 5 pcs. + -
• — according to taste preferences + -

For decoration

• Cranberry + -
• Polka dots + -
• + -
• + -
• Quail eggs + -

Preparation:

If you made the pike aspic, the step-by-step recipe for which was just presented, in silicone molds, then before serving, lower the bottom of each mold into hot water for a few seconds, cover with a serving plate of a larger diameter and transfer the contents of the mold onto a plate. Supplement the original jelly with thin slices of lemon and parsley leaves.

Bon appetit!

"Ruby" aspic

Ingredients

• Pike carcass – 1 kg + -
• Pangasius (fillet) – 0.5 kg + -

This recipe can truly be considered special. All thanks to the efforts of French masters. They turned ordinary jelly into an exquisite cold dish. Jellied pike is an indispensable attribute of the holiday. It gives the table setting a special solemnity. A good aspic has its secrets. Knowing them, you can prepare this dish no worse than a real chef.

It is not difficult to obtain a light, slightly golden broth. When cooking, lower the whole carrot or unpeeled onion into the pan. You can also add turmeric, lemon zest and saffron.

Important! Pieces of cooked fish are laid out on a dish so that there is some free space between them. Pour everything over with a thin layer of broth with gelatin so that it just covers the food.

Decorating this dish is a pleasure. Leaves of greenery, thin slices of cucumbers, figuratively cut pieces of carrots and red beets are used. Lemon slices, olives, pomegranate seeds and cranberries look good.

There are recipes for jellied pike without gelatin, but experts still recommend using this product. It will make the composition harder and maintain the structure if the storage temperature increases.

The aspic can be served on a large platter or poured into portioned forms. To remove it from the container without losing its presentable appearance, just immerse the container in hot water for a couple of seconds. Then cover with a plate and quickly turn over. Even easier - cut into small pieces on a common dish.

Spicy dish

This recipe for pike aspic is prepared with gelatin. For him, it is better to take freshly caught fish. This guarantees a delicate taste and tenderness of the meat.

Required ingredients:

• carcass ½ kg;
• large carrots;
• onions (3 pcs.);
• cloves and allspice (5 pcs.);
• bay leaf (3 leaves);
• gelatin (1 tbsp);
• salt;
• green peas, cranberries, lemon and quail eggs as garnishes.

Step-by-step preparation:

1. Dilute gelatin in cold boiled water (150 ml). Leave for 1 hour.
2. Coarsely chop the onion and carrots.
3. Place the vegetables in a saucepan (you can use a slow cooker).
4. Send pieces of cleaned fish there.
5. Add salt and spices.
6. Fill the container with a liter mug of water.
7. Cook for half an hour from the moment of boiling.
8. Strain the hot broth through a sieve and add gelatin, stirring quickly.
9. Remove bones from the pike.
10. Prepare bowls or silicone molds.
11. Pour broth into the bottom (maximum level – 4 mm).
12. Place in the refrigerator for 20 minutes.
13. Place halves of quail eggs, berries and peas on top. You can add greens if you wish.
14. Cover the food with a new portion of liquid. Cool for 30 minutes.
15. The composition is completed by pulp. The molds are filled again with broth. A few hours in the cold - and you're done!

Advice! You can make aspic from the head of a fresh pike. In this case, gelatin is not required, but you need to choose older fish.

Pike with vinegar

Prepare this simple dish and be sure to expect praise from family and friends. We assure you that you will make it for every holiday.

Required ingredients:

• 600 g fish;
• 0.5 liters of broth;
• roots: carrots, onions, parsley and celery (1 pc. each);
• whole lemon;
• gelatin (full tablespoon);
• black pepper (5 peas);
• laurel leaf;
• cloves (3 buds);
• vinegar (partial glass).

Step-by-step preparation:

1. Place the pike pieces on a wide plate, skin side up.
2. Scald with boiling vinegar.
3. Cut the roots and simmer for 10 minutes along with spices.
4. Then add the fish and cook for another 15 minutes.
5. Combine gelatin with cold water.
6. Once the crystals become clear, drain off the excess liquid.
7. Mix with broth.
8. Let the mixture boil, strain and cool.
9. Separate the fish meat from the bones, place in molds, fill with broth.
10. Cover each container with cling film.
11. Garnish the frozen jellied meat with lemon slices, pomegranate seeds or olives.

Advice! This dish is prepared not only from fish fillets. There are many recipes for jellied stuffed pike. This kind of preparation is more labor-intensive, but the result is beyond praise. Small carcasses are used for the recipe. You can stuff them with any filling to your taste.

Aspic on a bed of ice

This dish is beautiful, tasty and healthy. Its calorie content is very low. At the same time, it contains the microelements required by every person.

Required ingredients:

• for every 120 g of fish there is 150 g of jelly;
• spices for broth;
• vegetables for decoration;
• sauce.

Step-by-step preparation:

1. The preparation of this recipe for jellied pike begins with cleaning and separating the carcass.
2. Prepare a clear broth from the heads, tails and fins. Make a strong jelly based on it.
3. Take a deep metal sheet and fill it with finely crushed ice.
4. Form small depressions and place containers with high sides in them.
5. Pour semi-hardened jelly into each.
6. Let it completely “set” and decorate with pieces of vegetables.
7. Place the disassembled pike fillet on top. It can be combined with other types of fish, such as pike perch.
8. Now you need to slowly cover with the remaining jelly.
9. After a maximum of 3.5 hours, the dish will harden.

Aspik at home can be served in portioned containers or removed from them. It is better to serve this aspic on wide dishes with rice, potatoes and various sauces. If not all the jelly is used, it can be cut into cubes with a sharp blade and served with a side dish.

One of the main secrets of how to cook delicious jellied pike is to properly cook a clear and aromatic broth. To do this, choose only high-quality and fresh fish.

You will find the recipe for pike aspic in the video: