Fish in aspic

Recipe "Fish aspic":

Fish in aspic


  • 15 g of gelatin sheet
  • 240 g pike-perch fillet on the skin
  • salt
  • allspice peas
  • parsley leaves

For broth

  • Drinking water 700 g
  • 50 g of purified carrots
  • 1 onion, shallot
  • pinch of ground black pepper
  • 5 peas allspice
  • 2 cloves garlic
  • a piece of celery stalks
  • 2-3 sprigs of parsley
  • 10 grams of vodka

To apply

  • grainy mustard
  • horseradish table

cooking time

40 minutes

Number of servings


The complexity of cooking







Meeting with friends, Mardi Gras, New Year, Easter, Christmas, Cocktail

Step by step recipe for cooking

Step 1

Give carrot shape of a cylinder and cut3 mm thick slices. The rest of the vegetables cut arbitrarily. In a saucepan, pour water, put the prepared vegetables, parsley stalks, ground black pepper and allspice. Bring to a boil and cook until tender carrots. Ready broth, carrots save.

Step 2

Soak gelatin in cold water for 10 minutes. Strained broth return on the stove, bring to a boil, pour the vodka and cook a few minutes to evaporate the alcohol. Add the squeezed gelatine, remove the pan from the heat and stir until completely dissolved gelatin. A little cool broth, but not completely cooled.

Step 3

Perch fillet, if necessary, thaw, remove the bones and remains of scales. Prepared perch fillet cut into slices at an angle of 45 degrees, the size of 1.5-2 cm. You should now have 12 pieces.

Step 4

Put in a saucepan perch fillet and sweet pepper, salt, cover with water and cook until tender, 7-10 minutes. Ready fillet, remove and cool.

step 5

The a la carte cans of 200 ml lay slices of boiled zander, alternating with chopped boiled carrots. Put the parsley leaves and pour the broth. Put in the fridge to solidify.

step 6

For the filler, in a gravy boat, serve horseradish and grainy mustard.

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