Ingredients: 1kg / 2lbs of fresh Perch, 12 fillets, skinned and boned 6 hard-boiled eggs 10 small pickles 1 jar of canned mushrooms 1 onion 1 carrot 1 bay leaf Salt and pepper to taste Ingredients For the sauce: 50 g flour. 50 g butter. 2 cups broth. 1/2 cup white table wine. 1 tbsp gelatin. Ingredients For the jelly: 2 1 / 2 cup fish broth. 1 tbsp gelatin.

Serves/Makes: 6 - 8

How to cook Easy Perch with Garnish:

• The fish are cleaned, disembowelled, remove fillets from the bones.
• Place the head, fins, bones, tail, in a saucepan, combine eggs and milk, cover with 4 - 5 cups of cold water
• Add onion, carrot, bay leaves, black pepper, salt to taste, cover and put to boil on a small fire.
• Boil until until all the bones do not seethe until soft.
• Strain the broth through a linen cloth, pour it into a clean pot, bring to a boil, then put the pan cut slices of fish fillet
• Make the fire small, that the broth should not boil, otherwise the fish will collapse.
• Prepare fish carefully to remove the skimmer and cool.
• Put gelatin, flooded with 2 tablespoons of cold fish broth to the edge of the plate.
• Put all broth back strain, bring to a boil and add the liquefied gelatin, stir but not allowing to boil.
• Cool the ready jelly.
• When it hardens to the consistency of raw egg white, pour the liquid to the form aspic on the bottom layer of a finger thick, put the form in the refrigerator to gelatin hardened.
• Then put the form on the side and pour jelly all the walls, gradually turning the form that it was covered with frozen jelly finger thick, put it in the refrigerator to gel well strengthened.
• Prepare sauce shofrua: oil rubbed with flour to a hot frying pan, not letting rouge, salt and dilute the fish broth.
• Remove the pan from heat; set well pounded mixture on fire, stirring constantly, bring to a boil, then dilute the wine, pour the liquefied gelatin, if nececerally to warm the gelatin to stir it in sauce.
• Send to cool to the consistency of sour cream.
• Eggs and cooked mushrooms cut large chunks, and cut cucumber on a very small cubes.
• Take a form with a frozen jelly out from refrigerator, put some boiled fish fillets, they put a layer of finely chopped cucumbers, then layer of eggs, then layer of cucumbers and mushrooms on top, and pour sauce shofrua on a top.
• Put in the refrigerator so that all became frozen and hard.
• Then in the same manner to lay all the side dishes again, chill, and repeat it until all products.
• The prepared form keep the cold for at least 2 hours, preventing freezing.
• Before serving, wrap the form of one minute hot towel and break up on a round platter.
• Around aspic put a wreath of large crumbled green salad, poured a little mayonnaise.
• In addition, submit a mayonnaise in gravy boat.

Notes: