Gelatin-infused pike perch

8 servings
3 hours 40 min

When cooking, I added a large bay leaf. There was a lot of it for so much filling, so the broth was too rich in laurel taste. Take a little leaf!

How to make a poured pike perch with gelatin? Prepare the necessary ingredients. If you have a whole pike perch, then first cut it into fillet. Cranberries can be taken both fresh and frozen. Wash the carrots and onions and peel. Put the vegetables in a saucepan and cover with a liter of cold water. Add a small bay leaf (or half of a large one). Place the pan over medium heat, bring to a boil and cook over medium heat for 10-12 minutes after boiling.

Pour cold water over the gelatin and leave to swell. Since gelatin from different manufacturers can differ significantly in its properties, for an ideal result, I recommend following the instructions on the packaging of your gelatin.

Cut the pike perch fillet into small pieces of about five centimeters in length and transfer to a saucepan. Reduce the fire to a minimum. Add two peas of allspice and salt to taste. As they cook, foam will form. It needs to be removed. Cook the walleye for about 20 minutes. Then remove the bay leaf and cook the fish with the vegetables for about 10 more minutes.

Remove the boiled fish from the pan, cool a little and cut into portions, removing the bones if necessary. Also remove the carrots from the saucepan and patch in the rings. Discard the onion, it will not come in handy. Remove the frozen cranberries for defrosting. Wash the lemon, dry and cut into wedges. Wash the dill and dry with paper towels.

Strain the broth through a dense gauze folded into three layers. I strained the stock three times to get more transparency.

Transfer the swollen gelatin to a saucepan and bring it to an absolutely liquid state over low heat, stirring constantly. As soon as the grains disperse, immediately remove the saucepan from the fire. Remember that gelatin cannot be brought to a boil. According to the instructions, my gelatin still had to be strained through gauze, which I did. Combine the gelatin with the broth, stir and cool slightly.

Next, put pieces of walleye, carrots, cranberries, lemon and dill in the mold chosen for the pour. Transparent cremans, small salad bowls or small jars with a buggy lock, like mine, are suitable. Such a pitch looks more unusual. Carefully fill the form with broth with a tablespoon and send the poured into the refrigerator until set. It took me about three hours. Enjoy your meal!

How to properly cut an entire fish on a fillet? Remove the tail, head and fins. Along the ridge, cut the carcass to the spine. Turn over on a barrel. Cut the meat from the ridge bone with a sharp knife. Turn over the carcass and cut the fillet on the other side. Clean from the inside, removing the black film, as it will mustard and spoil the taste. Rinse and be sure to dry well.

For cooking, it is better to use taste-neutral filtered or bottled water. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Why gelatin does not freeze well, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking, read the article about gelatin.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).