Jellied fish - a dish that is traditionally served for the festive table. Cook it is not so difficult, as can be shown, it is only important to select the right feedstock. Ideal for the filling is not too sweet bony fish, such as walleye. Suffice it to observe certain rules and jellied pike will simply magnificent.

Perfect fish

Dishes of walleye have always occupied a place of honor on the table. This predatory fish perch family that looks like a pike differs excellent taste. Thanks to a gentle lean meat and a small amount of bone perch is perfect for making many fish dishes.

Calorie walleye small: only seventy to eighty calories per hundred grams of boiled fish. When this protein contains a lot of fish - 18%. Therefore, dishes perch are great for those watching their figure and tries to avoid heavy and fatty foods.

What holiday without filler

The tradition to prepare for the holidays aspic appeared for a long time. Cook noticed that during the solidification of some broth thicken and become thick, quivering mass - jelly. Pieces of meat, fish or vegetables under a layer of the gel looked original and very attractive. In addition, the filler can be easily cut into pieces, without fear that the dish will lose its appeal. It is no wonder that such dishes have become traditional decoration of the festive table Decoration of festive table - the art of decorating .

In Russia, aspic in vogue at the beginning of the XIX century, when French chefs began experimenting with traditional Russian recipes. Soon was invented gelatin, which eventually began to add to the broth to improve the consistency of the finished filler. Since recipe dishes has not undergone any significant changes. Today jelly fish, including perch, prepared using gelatin. The ratio for this product is quite ambiguous. On the one hand, gelatine contains a high amount of protein and collagen, it is easily absorbed, improves skin, hair Hair: structure, characteristics of growth and development , Nails, good for the joints. On the other hand, some gelatin may cause allergic reactions, although it occurs infrequently.

The dishes with the addition of gelatin - a great idea for a holiday. They are not only delicious, but also beautiful, and their beauty is not destroyed when filing, aspic easily divided into portions and always look elegant.

Even so, not every woman will be resolved to the table filler: this spectacular dish seems very complicated to prepare. Meanwhile, cook the fish in aspic is a snap. For this dish you need to select the fleshy fish with few bones. Pike with his gentle and pleasant taste of meat fit perfectly.

Preparation of filler consists of three stages:

• Cooking broth;
• Preparation of walleye and other ingredients;
• Connection components and freezing foods.

Fragrant Broth

To jellied perch came delicious and beautiful, you need a delicious, sweet and clear broth. To do this, the fish during cooking add the onion and roots - carrot, parsley, parsnips. Sudak be cooking a whole, along with the head, is possible to cut the fish into pieces and cook the broth first, from the head, tail and fins, and then boil the broth fillets. Another way to make a broth rich - use it for cooking, not only walleye, but also a mixture of other species of fish. Fish soup is best to use a small, cook it with his head, and when the broth is ready - to throw.

Shortly before the end of cooking spices are added to the broth, pepper, bay leaf, herbs to taste. After cooking is finished, spices should be removed from the pan, and broth. In the strained broth is added to dilute the pure gelatin. The mixture should be heated to dissolve the gelatin. Boil the liquid can not be - it destroys gelatin.

The broth should be completely transparent. To achieve this may be difficult. To soup has not turned muddy, you need to carefully remove the foam during cooking. If even after straining broth is turbid, it should enter quickdraw - so called beaten egg white mixed with a little vinegar. This mixture must be added to the broth, bring to a boil, then turn off the heat, cover the pan with a lid and wait until the liquid has cooled. Then the broth must filter through a folded in several layers of cheesecloth - it will become crystal clear.

Pike and vegetables

Welded walleye must be removed from the broth, separate the meat from the bones and put the pieces of fish in a shallow salad bowl or other container, which will prepare the filler. Sometimes the filler do in portioned tins, sometimes - in one big dish. If a form with a filling is planned to turn over, then before going to pour the ingredients should be in the form of a small amount of broth with gelatin (about a centimeter) and put the dish in the refrigerator. When the broth layer hardens, you can upload other products. In any case vygladyvayutsya ingredients so that when applying the filler looked attractive.

In addition to fish, in the form for the preparation of the filler are stacked vegetables. To aspic look attractive, it is advisable to use a green and colorful products. Orange carrots, green peas, parsley root white, bright yellow corn and colorful peppers will look very elegant. Vegetables, cut into neat slices desirable or cut them from the figures, such as flowers. Greens put whole branches. Sometimes aspic decorated with slices of boiled and hard-boiled eggs. When all the ingredients in a nicely stacked molds (or larger form), they gently poured cooled down to room temperature the broth with gelatin. Thereafter, the filler should be removed in the cold at least for three to five hours.

Maria Bykov

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