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 - 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, and 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 glass 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 it crosswise into round pieces, add salt and sprinkle with spices, let sit 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.

Pike jellied has a perfectly delicate taste, in addition, the broth from this fish is transparent. The meat itself has low bone content, is white in color and looks great when cooked. Today we will tell you several recipes for pike aspic.

Jellied with boiled eggs and herbs

Fill the carcass with water and put it on fire. Let it boil and reduce the power of the burner to minimum. Add salt, spices, carrots and onions in their husks for a golden hue.

Place the finished fish on a plate and disassemble it, removing the bones. We cut carrots into circles, eggs - similarly.

Pour some of the broth into a glass and pour gelatin into it. Stir the mixture thoroughly and bring to a boil. Mix with the rest of the liquid.

Place eggs, carrots, finely chopped herbs, and fish at the bottom of the dish. Pour in the broth, let cool to room temperature and place in the refrigerator.

Step by step recipe

Products:

• water - 1.5 liters;
• pike - 1 kg;
• carrot - 1 piece;
• onion - 1 piece;
• bay leaf - 2 pieces;
• spices to taste;
• salt - to taste;
• gelatin - 3 tbsp. spoons.

Time spent - 2 hours. Calorie content per 100 grams - 98 kcal.

After preparing all the products, we begin to prepare the aspic:

If necessary, gut the fish and wash it thoroughly. We cut off the fins and head. Fill the carcass with water and put it on fire. Add a whole onion with peel and carrots. Since we are talking about fish, it will cook quite quickly. Just before it’s ready, add the spices and bay leaf.

We disassemble the pike and separate it from the bones, cut the carrots into slices.

Strain the broth and then pour some into a glass. Bring to a boil and add gelatin, stirring constantly. Dissolve the resulting mixture in the rest of the broth.

Place pieces of fish and carrots in a common dish or in portioned forms and fill with broth. Let cool and then place in the refrigerator. The aspic hardens quickly and can be served within an hour.

How to make pike aspic without gelatin

It is quite possible to prepare the aspic without gelatin, if you suddenly don’t have it at home.

Ingredients:

• pike fish - 1 carcass weighing up to 1 kg;
• carrots - 1 piece;
• onion - 1 large;
• salt to taste;
• peppercorns - 3 pieces;
• half a lemon;
• water for broth - 1.5 liters.

Time spent - 2 hours. Calorie content per 100 grams - 110 kcal.

Let's start preparing the aspic:

Remove the gills from the pike, place the fish in a saucepan and fill with water. Wash the onion well and send it there (the husk will give it a golden hue). Peel the carrots, cut them in half and cook along with the rest of the ingredients for about 30 minutes. Do not overcook, because pike meat is very tender. Since we leave the bones and fins with the head, the aspic will harden perfectly.

Separate the finished pike from the bones, salt the broth and add all the spices.

Cut the lemon into thin half rings. Place a slice of lemon, fish and carrot slices on the bottom of the dish. Fill with liquid and let cool. For final hardening, put the aspic in the refrigerator.

Recipe for jellied stuffed pike

If you want to surprise your guests with an unusual dish, we suggest preparing a stuffed pike aspic. It's quite labor intensive, but the taste is worth it.

Ingredients:

• fish (pike) - a carcass weighing up to one and a half kg;
• gelatin - 2 tablespoons;
• water - 2 liters;
• carrots - 1 piece;
• onion - 2 pieces;
• salt to taste;
• pepper - 3 peas;
• stale white bread - approximately 200 grams.

Time spent - 2 hours. Calorie content per 100 grams - 144 kcal.

Remove the skin from the carcass, being careful not to damage it. We remove the head, bones and spine with gills. We leave the skin. Grind the resulting fillet in a blender or meat grinder, add bread soaked in water, 1 peeled onion and half a carrot. Salt and pepper.

Spread the mixture onto the skin and wrap it tightly. Can be secured with clean gauze or toothpicks.

Place the stuffed carcass, the remaining onion with peel and carrots into the water. Cook for about 30 minutes.

Place the pike on a plate and cut into convenient size pieces. Dissolve gelatin in a glass of broth and bring to a boil. Mix with the rest of the liquid.

On a platter, place the fish and carrots in circles and pour in the jelly. Let cool to room temperature and transfer to the refrigerator.

To get a tasty dish, you should know a few tricks:

1. The pike is cooked only over low heat and filled with cold water. The finished broth will be even tastier if you simmer it for about half an hour. This is especially true for fish with bones and a head. Increasing the cooking time will promote faster and better hardening;
2. You can add not only carrots to the prepared aspic, but also greens, pomegranate seeds, boiled eggs, cut into circles, sweet bell peppers, mushrooms, peas, corn grains;
3. Carefully read the instructions for preparing gelatin on the package. Some manufacturers' products require pre-soaking in cold water;
4. You can prepare aspic from several types of fish. For example, add pink salmon. It will give a brighter taste and improve the appearance of the dish.

Now you know how to prepare a delicious pike aspic. As you can see, this fish is suitable not only for cutlets. This dish can be prepared by endlessly adding new ingredients.

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 piece 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 you like.

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 recesses 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:

Pike jellied

Jellied recipe: one kilogram pike, 2 boiled eggs, carrots, a tablespoon of gelatin, 8-10 allspice peas, 3 bay leaves, a third of a glass of pickled green peas; greenery

Pike aspic - preparation

Clean the pike, remove the head, tail, and fins. Cut the carcass into pieces and place in a saucepan.

Add salt, spices, carrots. Pour in a liter of water. Boil the pike prepared for aspic until tender.

Remove bones from pieces of boiled fish.

Boil the pike waste in the broth for an hour. Strain the broth and clarify.

Prepare jelly from gelatin and broth for aspic.

Place pieces of pike in molds, decorate with slices of carrots, slices of egg whites, green peas, and herbs.

Pour in jelly. Cool the dish.

Serve pike aspic with mayonnaise.

Stuffed jellied pike

Jellied recipe: one kilogram pike, 300g loaf, 2 onions, half a glass of milk, 2 eggs, 2 tablespoons of vegetable oil, 1.5 tablespoons of gelatin, 2 bay leaves, half a lemon, pickled cucumber, parsley root; greenery

Stuffed jellied pike - preparation

Clean the pike, cut off the head and tail, remove the skin with a stocking. Gut the fish, remove the bones.

Pass the pike pulp with the loaf soaked in milk through a meat grinder. Add egg, fried onion, salt. Stuff the pike skin with the filling.

Boil the pike waste in salted water for one and a half hours. Strain the broth.

Place the pike cooked in aspic in a saucepan and pour in the broth. Add bay leaf and parsley root. Boil the stuffed pike for half an hour, cool in the broth.

Strain the broth. Prepare jelly for aspic from the broth and gelatin.

Cut the stuffed pike into portions, place in a dish, garnish with slices of lemon, cucumber, boiled egg, and parsley. Pour in the jelly and let it cool.

Serve the stuffed pike with mustard.

Jellied pike with spices

Jellied recipe: one kilogram pike, 1.5 tablespoons of gelatin, carrots, lemon, dill

Spices: half a teaspoon of adjika, 3 bay leaves, 4-5 peas each of allspice and black pepper, 4 buds of cloves

Jellied pike with spices - preparation

Clean and gut the pike; remove fins, head, tail. Wash the pike carcass and cut into narrow pieces.

Place pike waste in a pan, add one and a half liters of water, and add salt. Add carrots and spices. Cook the broth for jellied pike for 40 minutes.

Place portions of pike into the broth. Boil the fish for 20 minutes. Place the finished pieces of pike on a dish.

Strain the broth. Prepare jelly from gelatin and broth for jellied fish.

Arrange portions of pike, parsley leaves and chopped carrots in the form. Pour in jelly in 2-3 additions. Cool the aspic.

Garnish the spiced pike with dill and lemon slices.

Jellied pike with sauce

Jellied recipe: 800g pike fillet, carrot, onion, parsley root, pickled cucumber, 2 bay leaves, 4 allspice peas, a glass of mayonnaise sauce. a third of a glass of green peas, half a lemon, 1.5 tablespoons of gelatin

Jellied pike with sauce - preparation

Cut the pike fillet into portions and place in a saucepan. Add vegetables, roots, spices. Add salt to the aspic ingredients, add a liter of water, and cook for half an hour.

Remove the pike pieces and place in a jellied dish. Strain the broth.

Soak gelatin in fish broth and cook jelly.

Garnish portions of pike cooked in aspic with slices of lemon, carrots, cucumber, and green peas.

Beat the chilled jelly with mayonnaise sauce. Pour the sauce over the pike pieces and let the aspic cool.

Serve the pike with jellied sauce with grated horseradish.

Interesting articles

I already wrote about my fisherman neighbor. He regularly gifts us with part of his catch, for which we thank him very much! The day before yesterday we walked with Dasha, he invited us to look at the caught pike. Oh, what a pity that I didn’t think of taking a picture of her! It was the first time I saw one like this - huge, about twenty meters in length. There are a lot of teeth.

That same evening, a neighbor brought us a good piece of this fish. Everything was cleaned, all I had to do was cook. It’s easy to say, but to do... Moreover, without any experience... I put the fish in the refrigerator and turned to the all-knowing Internet. “How to make aspic from pike?” - I asked him. After reading the recommendations, I got down to business (this was yesterday). How it happened is my story.

So, let's get to it. I peeled the carrots (with a reserve, as many as 3 pieces), along each groove. Later it will become clear what this is for.

I cooked the pike for about 35 minutes. I took out the carrots earlier. Here she is, along with the boiled eggs, awaiting her fate)))

When the pike was cooked, I took it out and left it to cool.

And at this time I started making broth. There's a lot of fuss with it, of course. First, I strained it and let it cool to room temperature. Dissolve gelatin in the broth (2 tablespoons per liter). Let it swell.

I cut the pike into pieces, removing the bones. Placed it on a dish. I decorated it with carrot “flowers” ​​(I cut the carrots crosswise, because of the grooves I got these “petals”) and peas. I decided not to experiment with the eggs and gave them to my husband and daughter to eat.

Bouillon. Heated it over low heat until the first “bulks” appeared, then strained it again.

Carefully, along the edge of the dish, I poured the fish. I put it in a cold place. Here's a photo the next day. I’ll say right away: the taste turned out great, but the aesthetics of the execution did not satisfy me. My main mistake is using too deep dishes. Under a large layer of fill, all the decorations are barely visible; for the main photo, I had to throw a little on top.

The bottom line is this: the dish takes a lot of time. It won’t be long before I dare to attempt such a culinary feat again; this requires a special mindset. But, I repeat, I was satisfied with the taste. If my experience turns out to be useful to anyone, I will be very happy!