Pike perch fillet in jelly
Composition / ingredients
5
servings:
Cooking method
Cut the fish into fillets, cook until cooked with the addition of carrots, onions and roots (to taste), pour gelatin into the resulting broth, stir thoroughly and carefully pour the fish, put it until completely frozen in the cold, after 30-40 minutes, the aspic can be served on the table.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Sweet pepper - 27 kcal/100g
- Boiled walleye - 97 kcal/100g
- Pike perch - 89 kcal/100g
- Fresh pike perch - 84 kcal/100g
- Stuffed pike perch - 144 kcal/100g
- Olives - 166 kcal/100g
- Gelatin - 355 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
