Pike Aspic

A delicious fish dish for the winter holidays! Fish aspic is a wonderful thing—and pike makes an especially good one, since it has a pleasant aroma and holds its shape well.

Abigail

Recipe author

Composition / ingredients

Servings:

Pike

800

Onion

Bay leaf

Cloves

Allspice

Gelatin

Salt

Water

2.5

Green peas (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 83 % 5 g

Fats 0 % 0 g

Carbohydrates 17 % 1 g

24 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Here's everything you'll need. If you bought a whole pike with the head on, rinse and clean it, cut off the head, remove the gills and fins, gut the fish, and cut it into pieces. I bought mine already headless.
Step 2:

Peel the onion—or leave the skin on if you'd like a more golden broth. Pour water into a pot. Score the onion crosswise, drop it into the water, and add the bay leaf, allspice berries, and cloves.
Step 3:

Add the pieces of pike. Bring to a boil, skim off the foam, lower the heat, season with salt, and simmer for about 20–30 minutes depending on the size of the pieces.
Step 4:

Lift the cooked fish out of the broth and arrange it in a deep dish.
Step 5:

Strain some of the broth and dissolve the gelatin in it. Pour it over the fish.
Step 6:

Garnish however you like and chill for about 3–4 hours, until set. Enjoy!