Sea bass steaks with lime Ingredients: 400 g sea bass fillet, 1 lime, 1 tbsp. l. oregano, 50 ml olive oil, 100 g cherry tomatoes, 1 tsp. ground white pepper, green salad leaves, salt.

Method of preparation: pour over lime

Preparation: 4. Enable the program"Multi-cook"

, set the temperature to 100 °C for 1 hour 30 minutes."Warming up"

. Do not bring to a boil.

Method of preparation: pour over lime
VT-4213
1. Soak gelatin in cold water (half a glass) until it swells.
2. Clean the fish, gut it, cut off the head.
Preparation: 3. Place the fish carcass and head into the bowl and pour water so that the water level is 2 cm above the fish."Aspic"
5. When it boils, remove the foam and put the peeled onions and whole roots into the bowl, add pepper and bay leaf.
6. After 20 minutes, remove the fish fillet, separate the meat from the bones, and remove the skin. Place the skin and bones back into the bowl, add salt and continue cooking until the end of the program.
7. Place the fish fillet in a mold, garnish with a slice of lemon and parsley.
8. Strain the broth, pour into a bowl and turn on the program , set the temperature to 100 °C for 1 hour 30 minutes."Warming up"
9. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth over the fish in the mold.
10. Cool and place the mold in the refrigerator until completely set.

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Perch jellied

A traditional dish for the holiday table is aspic (jelly or jellied meat, if gelatin is not used). It is made from different types of fish, sometimes from all kinds of fish mixtures. Perch broth always turns out excellent. Therefore, jellied perch will be very tasty, and fresh. Most Russians are more often content with river perch than sea perch. Frozen fish should not be used to prepare such a delicate dish.

River perch jellied

The process begins with traditional fish cleaning. The scales of river perch are difficult to remove. You'll have to work hard. The fish is carefully cleaned of scales, gills, fins, tails, and heads are removed. The insides are gutted. After thorough washing, the eggs are placed back into the bellies. The giblets are thrown away, the rest is not - everything is useful for cooking the broth, even the scales.

Extreme enthusiasts suggest not to clean the perch, but to cook it for at least two hours over low heat. Then you won't need gelatin. Fish and water are taken in a 1:1 ratio.

General principle of preparing jellied dishes

Jellied perch, like any other fish, will taste better if you choose fatty carcasses. They gel better, the broth is rich and tasty.

For a classic perch jellied recipe for 1 kg of fish you will need:

• onion - 1 pc.
• carrots - 1-2 pcs.
• garlic - 2 cloves
• gelatin - 3-4 teaspoons
• salt - to taste
• spices, lemon - for everyone
• eggs - 2-4 pcs.
• water - 1 liter.

Bay leaves, black and allspice peppercorns, cloves and other spices are used as spices.

1 option

Place peeled perches, onions cut into large slices, carrot rings, and spices (except garlic and salt) into the pan. Fill with water and set to cook. After boiling, cook for about half an hour until the fish is cooked.

While the broth is boiling, prepare the gelatin. It is soaked in a small amount of cold water (1 glass). Leave to swell.

The finished fish is taken out and placed in a prepared dish, where the river perch aspic will be cooled. The bones must be removed!

The swollen gelatin is added to the broth and heated without bringing to a boil. Add salt, crushed or grated garlic, and bay leaf. Most of the broth is filtered and poured over the fish. Part of the broth is left for the final stage. The onions are thrown away, the carrots are left for decoration.

The dish with jellied perch is removed from the refrigerator after the liquid has completely cooled. When the jelly has hardened (6-10 hours), it is decorated with boiled carrots, rings of lemon and hard-boiled eggs, and herbs. Pour in the remaining broth and refrigerate. Decoration depends on imagination. The appearance depends on the mold in which the aspic is cooled.

Option 2

All products are placed in boiling water. After boiling, add onions and carrots, salt and pepper. Cook vegetables for 5-7 minutes. Then add the perch and cook over low heat until cooked. Gelatin is dissolved in a water bath and mixed with broth. The rest of the process is the same.

• Heads, fins, tails, and scales must be added to the broth. This will make it more piquant. All this is wrapped in a gauze bag so as not to litter the fish.
• Or the heads with fins are added after the finished perches are taken out, and the broth is simmered for about another hour. After removing the bones from the fish, the backbone and bones are also thrown into the broth.
• The foam formed during boiling must be removed.
• The broth does not tolerate rapid boiling, otherwise the liquid will darken and the perch aspic will be ugly. Cook the fish only over low heat.
• The jelly will turn out beautiful and transparent if you add onions and carrots during cooking. If the broth turns out cloudy, add a raw egg to it and filter several times.
• Adding fresh herbs when decorating the aspic interrupts the characteristic taste of the broth with river fish.
• Check for freezing. Moisten your fingers with broth and dry lightly with a napkin. If the stickiness remains and your fingers stick to each other, you can not add gelatin or add just a little bit of it. For small lean fish it is better to add, otherwise it will not harden.

Without gelatin, the jelly may turn out to be soft and quivering (as in the film “The Third Planet from the Sun,” where the sight of the trembling jelly scared the main characters), and not so that it can be cut with a knife and shaped into regular pieces. But craftsmen always cook without gelatin: you need to choose fatty fish carcasses, simmer them properly (a little longer, at least an hour), not allowing them to boil.

Extravagant recipe for jellied perch heads

For 2 kg of river perch heads:

• onion - 1 head
• carrots - 2 pcs.
• salt - 1 tsp.
• ground black pepper - 1/2 tsp.
• garlic - 4 cloves
• parsley.

For seasoning: horseradish, salt, lemon juice.

Jellied (without any gelatin) is prepared from only large perch heads. They are placed in a pan and filled with water. When foam begins to appear and the water boils, drain it and rinse the heads with cold water.

Place it back into the pan and add 1.5 liters of water. Carrots and a slightly cut onion are thrown into the boiling broth. Simmer over low heat for about an hour. Salt, add laurel, allspice and simmer for another 45 minutes. During the cooking period, the volume of liquid decreases three times.

The heads are taken out. Strain the broth and add chopped garlic.

Place slices of boiled carrots and parsley into the mold. The meat removed from the heads, cheeks, and eye sockets are laid out on them. Sprinkle in a little ground pepper and slowly add the broth. Refrigerate for about eight hours.

Then the form is turned over and served with grated horseradish, lemon juice and a pinch of sea salt.

Addition

Any perch jellied recipe can be varied using other products.

For example, when cooking broth, celery roots and parsley are added. They must cook for at least 20 minutes. Fishermen believe that parsley and river fish are inseparable.

Decorations and additives to the jelly can be varied. For example, green peas.

Or additives that are served with aspic: horseradish, mustard.

We wish that the perch aspic always turns out excellent!

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Frozen sea bass is a suitable fish for a delicious aspic. You just need to watch the time so as not to overcook the tender white pulp. Pieces of fish in aspic should retain a certain elasticity.

All large fish have the potential to " self-gelation", but this requires simmering the heads and ridges over low heat for hours. Instant Powdered gelatin allows you to prepare a hot aspic base in half an hour, and after another hour you can serve the frozen dish on the table.

Products

• sea ​​bass – 500 g;
• water – 1 l;
• gelatin instant– 25 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• bay leaves – 2 pcs.;
• dill – 2-3 stems;
• dried bell pepper – 1 tsp. l.;
• sweet peas – ½ tsp. l.;
• black peas – 1/3 tsp. l.;
• salt - to taste.

Recipe

The flesh of sea bass after boiling will be very tasty. But the fishy aroma of the fish soup does not have the richness that is necessary for aspic, so you will have to add vegetables and spices.

1 . The scales are removed from the thawed perch carcass and the fish is washed in cold water. Onions and carrots are peeled and washed.

2. First you need to prepare a vegetable broth. Place a whole onion in a pan, cut a large carrot into 3-4 parts. Longitudinal cuts are not suitable, since boiled carrots in the future will become the basis for culinary decoration aspic.

3. Add seasonings - peas and whole dill stems.

4 . Add salt, bay leaves, and strips of dried sweet pepper. At this stage, you can add only 1 heaped teaspoon of salt, and then add salt to the dish to your liking.

5 . Pour a liter of water and place the pan on medium heat. Vegetables are boiled for 10 minutes.

6. The sea bass carcass is cut into slices two centimeter thickness If there is a dark film left somewhere on the abdomen, it is scratched off with the tip of a knife. All fins are cut off.

7. The fish is dipped into a boiling vegetable broth and the heat is reduced. Pieces of perch are boiled for 15 minutes.

8 . The fish and vegetables are taken out of the fish soup and placed on a plate.

9 . The fish soup is filtered, at this point there are 600 milliliters of liquid left. Taste it and add salt if necessary. Bring the broth to a boil, remove from heat, and after a minute or two begin to stir in instant powdered gelatin. Woohoo stir until all the grains are dissolved.

10 . The skin is removed from the pieces of perch; it comes off easily. The spinal bones are removed. The flesh of the sea bass is placed into portioned bowls. Lightly sprinkle the fish with fresh chopped dill. The carrots are cut into thick rings and the flowers are squeezed out using a mold. If you don't have decorating tools, carrots for aspic you can just cut it into cubes.

eleven . A little warm jelly is poured into each serving. fish broth. The liquid should only slightly cover sea ​​bass slices.

12 . Place the aspic in the refrigerator for 60 minutes.

13. Frozen aspic is often served with spicy sauces, for example, mustard, horseradish root mashed with beets.The sea bass aspic will have a medium density of texture: the finished dish cannot be cut into cubes, but it can be placed on a flat plate; the aspic will look like fragments of an iceberg with shiny edges.

Jellied fish is a tasty, low-calorie, quickly prepared dish. River perch is perfect for just such a rich, aromatic and delicious dish. Perch meat is tender, white, lean and pleasant to the taste.

The broth, cooked from perch heads and vegetables, turns out transparent and rich. But even if it has become cloudy (boiled strongly or for a long time), it can be revived by adding one whipped chicken protein to the hot broth. Then you need to leave it for 2-3 minutes and strain through a fine sieve or several layers of fabric gauze.

Prepare all the necessary ingredients for the river perch aspic.

Rinse the fish, remove scales, remove entrails and gills and wash thoroughly again. The process of cleaning perch scales is not quick and painstaking. To make perches easier and faster to clean, you need to pour boiling water over them. Then you need to cut off the head and tail. The tails can be discarded, but the heads will be needed to prepare the broth.

Pour water into the pan and bring it to a boil. Place peeled and coarsely chopped carrots, onions and bay leaves into it. After 5-7 minutes, add the fish heads. Add salt and ground allspice to taste and continue cooking for 10-15 minutes. Strain the broth through a fine sieve, discard all cooked ingredients - they performed their role in preparing the aspic perfectly.

Pour 200 ml of light transparent broth to dissolve the gelatin, and return the rest to the heat. After boiling, add perches. Cook over low heat for 20-30 minutes.

Pour the gelatin into the cooled fish broth and stir until completely dissolved.

Remove the carefully cooked fish. Separate the meat from the bones and place in the prepared dish.

Place thin slices of lemon on top. Combine the melted gelatin with the broth and pour it over the fish. If desired, add sprigs of dill, parsley or rosemary. Place the dish in the refrigerator until completely cooled.

An incredibly tasty aspic made from river perch can easily outshine more than one delicacy on a holiday table.

Serve as a main course or as a cold appetizer.

Bon appetit. Cook with love.