Pike - Common Cooking Principles
Prepare such a dish for the New Year and wait for the obligatory jokes. True, we promise that if you follow the recipes given below, the jellied pike will turn out excellent.
What is the difference between pike and other fish? First of all, it is a river white predator fish. As you know, the meat of predatory fish is more delicious than that of those that eat algae. In addition, pike is a boneless fish.
What is different from jellied jelly? Aspic, as a rule, is cooked on the bone broth without the addition of gelatin, and jellied - on meat or fish broth with a gelling agent. Meanwhile, as for the pike dish, here the concepts of aspic and aspic are mixed. If you cook the broth using such parts of fish as the spine and head, then the aspic will harden without gelatin.
Pike - in preparation of food and dishes
A whole tuku pike must be specially prepared. Wash, clean, cut off the head, clean the gills, and gut the fish itself and cut it into pieces. Head and tail will be useful to us for making rich thick broth.
If you have a pike carcass already decapitated, then the broth will turn out from fish fillets. However, please note: if you boil broth for jellied fish meat, it will not harden. To avoid this, take 10 grams of gelatin and dissolve it in warm broth or in water.
You will also need vegetables (onions, carrots), fruits (cranberries, pomegranates) and, if you want experiments, other types of fish (preferably red).
How to make the appearance of broth attractive? If you cook only one fish, without additives, the decoction will be transparent. But if you add a whole onion to the broth (along with the husk) or a carrot, then the color of the dish will be pleasantly golden.
What is the best way to cook filler pike? Silicone forms are very convenient - after hardening the food will be very easy to remove. However, the secret is how beautiful it is to “take out” the filler from an ordinary plate: immerse it in warm water for half a minute, and then transfer it to a serving dish.
Pike recipes:
Recipe 1: Pike with greens
Fresh dill and parsley will decorate the noble white pike in the aspic. Also do not forget about a few thin slices of lemon. If the broth was prepared with the head and fish vertebra, then gelatin for freezing you do not need. If you only have fish fillets, take about half a pack of gelatin.
Ingredients Required:
- Mineral water for jellied pike - 2.2 liters
- Pike fresh - 420-490 grams
- Gelatin - 1/2 packs (10 grams)
- Salt
- Fresh greens
- ½ lemon
Cooking method:
- In the mineral water put the fish and bring to a boil. As soon as the water boiled, salt the pike, cover the saucepan with a lid and reduce the heat. Boil the fish for 25 minutes, then remove and put in the form for filler. There add the chopped greens and a few thin slices of lemon.
- Strain the broth, a small part of it scoop a cup, add the gelatin and stir. Heat the broth with gelatin in a saucepan, but do not bring to a boil. When the broth has cooled slightly, fill it with pike.
Recipe 2: Pike with egg
One of the most common ingredients for aspic is an egg. Use it to make the dish more nourishing and tasty. To give some piquancy to the pike, you can take quail eggs.
Ingredients Required:
- 2.2 liters of mineral water for pike
- Pike - 450 grams
- 2-3 chicken eggs
- ½ packet of gelatin
- Fresh greens
Cooking method:
- Pike meat is poured with water, put in a saucepan, add Lavrushka, add salt and boil. Then remove the foam and reduce the fire. Boil pike need 20 minutes, then we get the fish and lay out in a dish for aspic.
- Separately, boil a hard-boiled egg, clean and cut in half. We report it and chopped dill to pike.
- We filter the finished broth, take a part of the broth in order to dilute the gelatin in it, and then return it to the saucepan. Heat the broth on the stove, and as soon as it starts to boil, turn off the heat.
- Pour fish, dill and egg with cooled broth.
Recipe 3: Pike with carrots and pomegranate
If you decide to submit a jellied pike to the festive table, then it must be something enchanting. In fact, decorating the fish is not so difficult - you will need bright colors of vegetables and fruits.
Ingredients Required:
- Pike mineral water
- Pike meat - 400-500 grams
- Carrots - 1 piece
- Pomegranate - 1 piece
- Fresh greens
- Gelatin - 10 grams
Cooking method:
- Pike meat is thoroughly washed and placed in water.
- Peel the carrots.
- We put a pot of pike meat on the fire, and as soon as the water starts to boil, we subtract, add salt, put the carrots in a container. Everything is cooked for 20 minutes over low heat.
- Boiled carrots should be cut into slices or in the form of flowers, stars. Ingredients put on the bottom of the form, add to it carrots and chopped greens.
- Gelatin pour water and stir until dissolved. Add gelatin to the broth, stir and then pour the liquid into the fish.
Recipe 4: Jellied pike with pink salmon
It will be very tasty aspic from pike, if you add another sort of fish to it, preferably red salmon, trout, pink salmon.
Ingredients Required:
- Pike Water
- Pink salmon - 330-400 grams
- Pike - 200-250 grams
- Onion - 1 piece
- Gelatin -10 grams
- Carrot - 1 piece
- Salt
Cooking method:
- Put the cleaned and washed fish in a saucepan, fill it with water and set on fire. As soon as the water boils, we add some salt, we lower the unpeeled onion and the whole peeled carrot, bay leaf.
- Boil the fish for 25 minutes, then remove all the ingredients. Cut the fish into pieces, carrots - figured or sliced. Boiled onion for cooking aspic we do not need.
- Take ½ cup of broth and dilute the gelatin in it, then pour the resulting mass into fish broth, heat on the fire, not boiling.
- Put the fish and carrot slices in the dish for the filler, pour the poured filling on top and place in the cold.
Recipe 5: Pike in Siberian style
Beautiful and tasty dish that looks decent and does not disappoint the expectations of your guests.
Ingredients Required:
- Water for fish pike - 2.3 liters
- Pike - 300 grams
- Marinated cucumber - 2 pieces
- Green peas, canned - 100 grams
- Fresh parsley
- Gelatin - 10 grams
- Fresh Cranberries - 100 grams
- Salt
Cooking method:
- In salted water, boil pike until cooked.
- In the resulting broth add pre-diluted gelatin, stir, heat, but do not bring to a boil.
- Jellied will freeze in several stages. First, lay berries and 1/3 of fish on the bottom of the plate, pour in part of the broth and send for an hour in the fridge.
- Lay the fish and cucumber thinly sliced into slices with the second layer. Sent to the fridge. And after that we report the remaining fish and canned peas.
Pike aspic - secrets and tips from the best chefs
Not all hostesses like to use for jellied gelatin. If you are dealing with fish, then in the head and spine there is enough of the natural gelling substance. Boil the broth from these parts, and you will not need gelatin. But if you only have steak, then the broth will not freeze. And one more trick from cooks - do not put the filler in the refrigerator. If you cooked the broth correctly, the aspic will thicken rather quickly and simply in a cold place.
What is the filler pike? A good addition will be the sauce that you prepare yourself. Take a couple of fresh egg yolks, a little olive or sunflower oil, mustard powder and mix everything in a blender. Add some pickled cucumbers, green olives or capers to the sauce.
