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Friday, December 14, 2012,4:03 AM by
J.Sujatha

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GLAZED PIKE-PERCH

Serves :
10

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash the pike perch under cold running water. Snip off the fins with sharp scissors. Season the inside of the fish with salt and pepper. Brush the skin with the oil to protect it from the heat during cooking.
  • Put the fish on the trivet of a fish kettle or on a rack in a large roasting tin. Add the bay leaves, pepper-corns and lemon slices. Pour over the wine and enough water to cover.
  • Cover with a lid or a piece of oiled foil. Bring to the boil and simmer very gently for 10 minutes. Turn off the heat and leave the pike-perch to cool with the lid still on. When cool peel the skin off the fish, leaving the head and tail intact.
  • Prepare the aspic with boiling water, according to the packet instructions. Cool and brush generously over the fish.
  • Arrange the cucumber slices over the fish, then brush again with aspic. Allow to set before serving, garnished with dill sprigs and lemon wedges.

INGREDIENTS

  • 3 kg whole pike perch
  • 2 tablespoon Cooking oil
  • 2 bay leaves
  • 8 whole peppercorns 
  • 1 lemon, sliced
  • 300 ml white wine
  • 25 grams sachet aspic jelly 
  • 2 cucumbers, halved and thinly sliced 
  • Salt and freshly ground black pepper 
  • Dill sprigs and lemon wedges, to garnish
  • Mayonnaise, to serve

6 comments for “Glazed Pike-Perch”

  • Posted Saturday, February 11, 2023 at 6:51:46 PM

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