If you want something special, then prepare a pike jelly. I must warn you, the dish is not simple, but the result will certainly please you. The main difficulty is only to emphasize the delicate taste of fish, and not to drown it out!
Ingredients
Step-by-step cooking recipe
Peel the pike from the scales, gut and cut into large pieces, separating the head and tail.
Put the head, tail, bay leaf, black and allspice in a deep saucepan. Boil for 1 hour over medium heat.
Add the rest of the pike, peeled onions and carrots. Turn down the heat after boiling and cook for another 30 minutes.
Fish out the vegetables, discard the onion. Add salt, finely chopped garlic and turn off the heat after 10 minutes.
Remove the fish from the pan, cool, separate from the bones, chop and arrange on plates. Add sliced carrots and green leaves.
Strain the broth, take 200 ml, dissolve the gelatin in them and pour it back into the pan.
Pour the broth into plates with pike and vegetables, transfer the jelly to the refrigerator and leave there for 8 hours.
