Aspic from pike perch: a delicious recipe

Ingredients

• 1 kg of pike perch;
• 1 carrot;
• 1 onion;
• salt - to taste;
• 5 black peppercorns;
• 2 peppercorns;
• 1 bay leaf;
• 1 teaspoon of dill seeds;
• about 9 teaspoons of gelatin ;
• ½ lemon;
• 3 eggs.
  
  

Cooking

Pike perch carcass. Place the ridge, head, tail and fins in a saucepan and pour 1¼ liters of cold water. Add the carrots cut into several pieces, the whole peeled onion, salt, pepper, laurel and dill. Bring to a boil and simmer the broth on low heat for 40–60 minutes.

Let the contents of the pan cool, then gently strain the broth through a fine sieve. The precipitate should remain at the bottom of the pan, it will no longer be needed. Carrots do not throw out.

Pour strained broth into a clean pan, salt to taste. Put the perch fillet in it and bring to a boil. Simmer for 10–15 minutes. After that, remove the fish with a skimmer and let the broth cool to room temperature.

Remove the remaining bones from the fillet, cut it into small pieces and arrange in portions.

Strain the broth again, but after a few layers of gauze. Sludge try to leave at the bottom of the pan.

Pour the liquid into a clean pan and add 1 scoop of gelatin for every 100 ml. Put on a slow fire and, not boiling, constantly stir until gelatin is dissolved.

Again strain the broth through a fine sieve and pour the fish fillets in portions. Garnish with coarsely chopped carrots, lemon wedges and slices of boiled eggs.

Store in the refrigerator for at least 2 hours. When the dish hardens, serve it, garnished with finely chopped greens.

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