Pike perch jellied

Ingredients for cooking jellied perch


  1. Zander about 1 kilogram
  2. Onion 2 pieces (small)
  3. Carrots 2 pieces (small)
  4. Black pepper 3 peas
  5. Bay leaf to taste
  6. Ground white pepper to taste
  7. Salt to taste
  8. Dry white wine 1 cup
  9. Egg white 1 piece
  10. Gelatin 30 grams (per 1 liter of broth)
  11. Water 1.5 liters

To decorate

  1. Lemon 2 pieces (medium size)
  2. Green peas a few little things
  3. Quail eggs or small chicken 2-3 pieces
  4. Boiled carrots 1 piece
  5. Parsley 1 sprig
  6. Cranberries a few pieces
  • Main Ingredients: Sudak, Peas, Onions, Carrots, Lemon, White Wine
  • Serving 5-6
  • World Cuisine


Jellied dish, pan, gauze, colander, kitchen knife, cutting board, plate, tablespoon, baking dish.

Cooking zander jellied:

Step 1: clean the fish.

Zander must be cleaned of scales, washed, gutted, cut gills and fins. Then you need to carefully separate the ridge along with the tail and head from the fillet. And clean the fillet from the bones.

Step 2: prepare the broth.

Fill the ridge of pike perch (with head and tail) 1.5 liters water. Add peeled carrots and onions. Put everything on fire and bring the fish stock to a boil.
Remove the foam, add bay leaf, white pepper, salt, white wine and reduce heat.
Continue to cook without covering for 1 hour. During this time, the broth should boil until 1 liter.
At the same time, dilute the gelatin in a small amount of cold water so that it swells. Gelatin should increase in 3-4 times.
Pass the prepared broth through a sieve / colander covered with gauze in four layers.
Then, to make the filler transparent, add the whipped into a strong foam protein. Mix everything together very well, and then strain through clean cheesecloth, folded in four layers.
In hot broth (that is, while you clean and filter it, it should not cool down) add soaked gelatin. Add gelatin to the spoons, stirring the broth well after each so that the liquid combines.
Now cover your broth and let it cool to room temperature.

Step 3: prepare the pike perch fillet.

At the same time, cook the pikeperch fillet, you can simply cook it, but if you bake it, the taste of the dish will be more interesting.
Salt and pepper the fish fillet, fold it into a baking dish, cover with foil and send to a preheated oven on 30 minutes.

Cool the finished zander fillet in the refrigerator, and then cut into portions.

Step 4: fill the pike perch.

To make the jellied look beautiful, it is better to decorate it gradually. For example, first put the lemon slices, pour them with part of the broth and send in the refrigerator. Wait until the jelly sets, add slices of pike perch (they will hang in a few millimeters above the lemon) and pour again and wait until it hardens. At the end, it’s nice to add the remaining decor (here it is circles of boiled eggs and carrots, greens, peas and lingonberries), pour the remaining broth with gelatin and put everything in the refrigerator until the final freeze, that is, for several hours, or better at night.
Once the jelly has hardened, jellied zander can be served!

Step 5: serve the zander jellied.

Jellied pike perch is delicious and spectacular. Your guests will be delighted! Cut the finished aspic into slices and serve with horseradish and bread.
Enjoy your meal!

Recipe Tips:

- You can decorate the aspic as you like, for example, you can add more greens and, say, olives or capers. So cook the way you want.