Jellied and Stuffed Fish with Cheese-Orange Sauce
by Editorial Staff
A beauty that will amaze not only with its appearance but also with its taste!
Ingredients
- Fish (preferably pike perch) – 1 pc.
- Carrots – 3 pcs.
- Onions – 2-3 pcs.
- Egg – 1-2 pcs.
- Milk – 100 g
- Stale roll – 1-2 slices
- Lard – 100 g
- or butter – 50 g
- Fish broth – 500 g
- Gelatin – 2 sachets
- Orange – 1 pc.
- or orange juice – 100-200 g
- Hard or processed cheese (expensive) – 50-100 g
- Fresh parsley – for beauty
- Sugar – 1 teaspoon
- Salt
- Pepper
How to cook aspic and stuffed fish with cheese-orange sauce:
Directions
- We take fish: pelengas (cheap, but may have a specific flavor), pike or pike perch (best). I must say right away that we remove the eyes of the fish, leave the tails, cut off the fins. A headless pike is served, but instead of it you can mold a new one from minced meat or vegetables. 🙂 We clean the fish from the husk. Cut off the fins. We remove the gills from the cheeks. We make a cut “idiot smile” on the neck – under the jaws of the fish, but so as not to hurt the skin of the back. We break the ridge in this place a little so that the head can be thrown upward, and the intestines can be pulled out without damaging the integrity of the skin. We remove these intestines. Break the bone on the tail to make it easier to stretch the ridge.
- Insert the edge of the knife between the skin and fish meat. We stick our finger into this loophole and separate the fillet from the skin in a circle. You must try not to break through the skin, but if this happens, then after the complete separation of the meat, sew up such a place with ordinary threads. Now we make a stocking out of fish skin (the head is in place too, if it’s not a pike). We sew up all the gaps with threads (if it is difficult for someone to separate the fillets in this way – along a cone, then you can cut the belly lengthwise, and then sew it up). We leave a hole at the head, we will push our minced meat there.
- Now the minced meat. The fillet separated by grinding in a meat grinder or in a blender, salt and pepper. Add butter or a piece of bacon (grind) here. Soak a stale roll (white bread) without a crust in milk. Pass onions and carrots. Beat 1-2 yolks with 1 teaspoon. sugar. Beat the whites with salt. Mix everything and pass through a meat grinder 2 more times. The consistency should not be too liquid or too dry.
- Put the minced meat in the fish stocking. Sew up the throat. You can bake stuffed fish in the sleeve. Pour water on a baking sheet in any case. You can throw something into the water: carrots, onions, a little lemon, garlic, seasonings. If in the sleeve, then put it all right inside (without water). We put the stuffed fish in the oven for 40 minutes at 180 degrees. When we get the fish – do not forget to PULL THREAD!
- We cook the fish broth. Moreover, you can from any other fish. You can add chicken broth to it. But ordinary water cannot be added after the first boil has passed. Salt the broth more than usual, but in moderation. When it cools down, the salt will go away. We throw in coarsely chopped carrots, whole onions, bay leaves, peppercorns, and seasonings for fish. Strain the cooked broth through cheesecloth to make it transparent. If it is cloudy, then boil the washed eggshell or its whites in it for several minutes. Better not to throw in small seasonings.
- Dissolve gelatin in warm water until it swells. Then add it to the broth. Read the ratio on the package. Chop, pour the aspic into plates (1 fish – 1 plate). Throw in slices of raw carrots (not thick, but to crunch later), fresh parsley.
- When the aspic has solidified, place our stuffed fish on top. Decorate with wedges of anything at hand. You can twist the spirally cut orange peel, turn it over, and secure it with a toothpick. It will be a rose.
- Cheese and orange sauce. On a steam bath, combine orange juice (preferably natural) and grated cheese. Everything according to your taste. Stir until completely dissolved.
- Dilute gelatin in warm water until it swells. Combine with sauce. Distribute on molds, let harden. Or we put it in a syringe without a needle (or in a bag with a small hole) and draw the sauce on the fish.
- Jellied and stuffed fish with sauce is served cold as a whole.
Enjoy your meal!
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