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عربPike pour
6 servings4 hours
Pike - 800 gr, Onions - 1 pc., Bay leaves - 1 pc., Cloves - 3 pcs., Allspice - 3 pcs., Gelatin - 30 gr., Salt - to taste, Water - 2.5 l, Green peas - to taste
6 servings4 hours
Pike - 800 gr, Onions - 1 pc., Bay leaves - 1 pc., Cloves - 3 pcs., Allspice - 3 pcs., Gelatin - 30 gr., Salt - to taste, Water - 2.5 l, Green peas - to taste
The products we're going to need. If you bought a whole pike with your head, then wash it, clean it, cut off the head, remove the gills, feathers, and gut the pike and cut it into parts. I already bought a head-less pike. 
Peel the onions, but you can also add the husks to the stock if you want the color to be more golden. Pour water into a saucepan. On the onion, make notches & quot; crosswise & quot;, lower into the water, throw the bay leaf, peppercorns and cloves there. 
Add the pike pieces. Bring to the boil, remove the foam, turn the heat to low, salt and cook for about 20-30 minutes, depending on the size of the pike pieces. 
Remove the finished fish from the stock and place in a deep dish. 
Strain part of the broth and dilute gelatin in it. Fill them with fish. 
Garnish to your liking and pop into the cold for about 3-4 hours. 