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Jellied stuffed pike

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Jellied stuffed pike

A bit time consuming, of course, I did for a birthday. For fishing maker..


Cooking time- Number of servings-

Ingredients for Jellied stuffed pike




Step-by-step instruction of cooking Jellied stuffed pike


Step 1

Pike clean, gutting, wash, cut off the head and tail. I had a simplified version, my fish was gutted, scaled and decapitated in advance. Because I just carefully remove the fillet without damaging the skin, and remove all the bones. 

Gelatin, meanwhile, soak in cold water according to the instructions on the package. There is nothing I will not write, because the manufacturers are different. I can only say that it is necessary to focus on a liter of broth.Pike clean, gutting, wash, cut off the head and tail. I had a simplified version, my fish was gutted, scaled and decapitated in advance. Because I just carefully remove the fillet without damaging the skin, and remove all the bones.

Gelatin, meanwhile, soak in cold water according to the instructions on the package. There is nothing I will not write, because the manufacturers are different. I can only say that it is necessary to focus on a liter of broth.


Step 2

Next, fillet mince. I shredded in a blender.Next, fillet mince. I shredded in a blender.


Step 3

There are crushed and onions. You can just finely chop.There are crushed and onions. You can just finely chop.


Step 4

The slice of bread cut off the crust and pour the milk. When it swells, add to the stuffing.The slice of bread cut off the crust and pour the milk. When it swells, add to the stuffing.


Step 5

And add semolina. Sprinkle with salt and pepper - to taste. As to taste, add nutmeg.And add semolina. Sprinkle with salt and pepper - to taste. As to taste, add nutmeg.



Step 6

On the skin, spread the stuffing.On the skin, spread the stuffing.


Step 7

Shape the fish.Shape the fish.


Step 8

For the lack of my Marley, I have used a normal bandage. Bandaged carcass. 
If you have gauze, just wrap in cheesecloth carcass and fasten the ends. The most important thing. to gauze well tied the carcass, otherwise everything will collapse. I am the way, the bandage is more like it..For the lack of my Marley, I have used a normal bandage. Bandaged carcass.
If you have gauze, just wrap in cheesecloth carcass and fasten the ends. The most important thing. to gauze well tied the carcass, otherwise everything will collapse. I am the way, the bandage is more like it..


Step 9

Put water on the fire, as boiling, salt, pepper - to taste. Add carrots. Boil it until soft.Put water on the fire, as boiling, salt, pepper - to taste. Add carrots. Boil it until soft.


Step 10

Then add the carcass. Cook for 25 minutes.Then add the carcass. Cook for 25 minutes.


Step 11

The broth is cooled (strain), 
combine with gelatin (after making him what is written on the package, if you need to heat the heated). 
From the trunk remove the bandage and cut it into thin slices. 
Carrots cut into rings.The broth is cooled (strain),
combine with gelatin (after making him what is written on the package, if you need to heat the heated).
From the trunk remove the bandage and cut it into thin slices.
Carrots cut into rings.


Step 12

In a glass deep dish place the fish, parsley and carrots. 
Fill with broth.In a glass deep dish place the fish, parsley and carrots.
Fill with broth.


Step 13

Put in the fridge (carefully!) and leave it there until fully cured.Put in the fridge (carefully!) and leave it there until fully cured.