Jellied fish is a tasty and, if properly prepared, a healthy dish, which is usually served on a festive table. You can cook from any kind of fish. There are several important rules that you should definitely follow when cooking in order to get a delicious jellied fish:

• take out all the bones from the fish;
• use for aspic fish, the meat of which keeps its shape after processing (pike, mackerel, pink salmon, salmon fish, pelengas);
• broth for aspic is cooked not from whole fish, but only from parts: head, fins, tail and spine.

There are many recipes for jellied fish. Below are 4 recipes that are easy to prepare, following the recipe.

The classic jellied fish recipe

The most popular and simple recipe for making fish jellied has been around for many years.

Ingredients:

• one and a half liters of water;
• 500 g of fish;
• small onion;
• medium carrots;
• a bag of gelatin for 25 or 30 g.

Necessary seasonings:

• greenery;
• salt;
• 3 sticks of cloves;
• Bay leaf;
• allspice.

Cooking steps:

1. Rinse the fish thoroughly under running water.
2. Separate the fish fillets from the spine and bones. Pay attention to the bones, take out everything, even small bones. Cut the meat into even and thick pieces, put in the refrigerator for a while.
3. Remove fins from your head and remove the gills, wash thoroughly.
4. Fill the ridge, head, belly and other parts of the fish with water, except for the fillet. Add peeled carrots and onions. Simmer for 30 minutes. Do not forget to skim the resulting foam from the broth.
5. When the broth is cooked, remove all fish parts from it.
6. Salt the broth, add spices and bay leaves. Gently place the fish fillets in the stock. Simmer until the meat is cooked, usually about 10 minutes.
7. Using a slotted spoon, remove the finished fillet from the broth and place in a bowl for serving the aspic on the table.
8. Strain the finished broth so that no small pieces, seeds and sediment remain in it. During the preparation process, approximately 1 liter of pure broth is obtained. Be sure to try the liquid for salt. If the fish for the dish is chosen correctly, the aspic is aromatic and transparent.
9. Jellied fish with gelatin is being prepared, because the broth, even the most rich one, will not solidify on its own. Dissolve the gelatin until completely dissolved in 100 grams of hot water. Add the resulting liquid to the broth, bring to a boil and immediately remove from heat.
10. Pour the pieces of fish, onions, carrots, herbs, beautifully arranged in a bowl, with broth and put in the refrigerator to freeze.

Required Ingredients:

• 2 kg. fishes;
• 250 g champignons;
• 500 g of potatoes;
• 70 g spinach;
• ½ spoonful of curry;
• 20 g of gelatin;
• salt.

Preparation:

1. Pour the cleaned fish with water 3 cm from the bottom of the pan and cook for 49 minutes.
2. Make mashed potatoes with spinach. Do not drain the water, it will still be needed if there is not enough fish broth.
3. Fry the chopped champignons in vegetable oil.
4. Pour in 60 ml of gelatin. water and leave to swell for 30 minutes. Then warm up and mix with fish broth. Add curry and salt.
5. Peel the fish fillet from the bones, put in a mold, fill with broth and refrigerate.

Jellied fish royally recipe

This type of jellied fish is not particularly difficult and is easy to prepare, and it is called royal because it uses red caviar and fish, salmon or trout.

Ingredients for cooking:

• 430 gr. Fillet of salmon or trout;
• 120 g of red caviar;
• 1.8 liters of water;
  100 g of canned peas;
• fresh parsley;
• a bag of gelatin;
• bay leaf;
• salt.

Preparation:

1. Remove the bones from the fish and place in water. Simmer until the water boils, skim, season with salt and add bay leaf. The fish is cooked for no more than 25 minutes.
2. Remove the cooked meat from the broth and cut into thin slices.
3. Dissolve gelatin in hot water and add to warm broth.
4. Place fillet pieces and peas beautifully on the bottom of the mold, then pour the broth.
5. Add caviar to the broth cooled to room temperature, laying it out beautifully in the form. Place in the refrigerator.
6. When the fish has cooled, add the mushrooms to it and pour a little broth. Top with mashed potatoes and cover with remaining liquid. Place in refrigerator to set.
7. Put the finished aspic on a dish and garnish with herbs.

How to cook delicious fish aspic. What kind of fish to use for him. Do you need gelatin. Fish jellied recipes and options for decorating it.

Jellied fish is a classic appetizer on the New Year's table. Depending on the hostess's culinary abilities, her imagination, this dish may resemble a French restaurant dish or the filth mentioned in the "Irony of Fate".

There are several secrets to making really tasty and presentable jellied fish. It would not hurt to know them if you plan to serve this appetizer on the festive table.

What kind of fish is jellied?

The semblance of a dish, which is now called aspic fish, appeared on the tables of peasants a very, very long time ago. Then, when it was necessary to feed a large peasant family for cheap and practically out of nothing, they began to prepare jellies from fish and meat.

1. It turns out that if you cook these products (meat - with bones, fish - with fins and scales), the broth begins to thicken and, when cooled, turns into a jelly-like mass
2. The broth was cooked not only from fish. Vegetables and herbs were also added there.
3. Boiled fish and vegetables were chopped up, so-called crumbs were obtained. It was added to the jelly
   I must say that this dish did not look very beautiful - it was grayish-green, cloudy. The taste of the jelly was also specific.
4. Everything changed dramatically in the 18th century, when French cuisine came into fashion. And the French already at that time knew how to cook beautiful, tasty and expensive aspic, which only nobles and merchants could afford to feast on.
   The cloudy rich broth, which spoiled the presentability of the aspic, was replaced by lanspeek. Lanspeek was prepared from fish and vegetables, then additionally thickened with gelatin, clarified with the help of special braces, for example, egg white, tinted with turmeric, etc. The filler turned out to be amber and transparent
5. Fish and vegetables were no longer crumbled. They were carefully cut, laid out for review the most beautiful and mouth-watering pieces.
6. Jellied in French cuisine must be decorated before serving.

IMPORTANT: Today, the hostess has an alternative - to whip up worker-peasant jelly, which, obviously, not everyone dares to try, or spend time and make some effort to please loved ones with a real delicacy

Cut fish jelly cooked in a slow cooker.

The first and one of the most important questions in the preparation of fish aspic is what, in fact, it can be prepared from. Traditionally in Russia, valuable varieties of fish were taken for this dish. Jelly was prepared from river fish. Today, almost everything is filled in:

1. River fish - trout, perch, carp, sterlet, pike, bream, pike perch, podust, sturgeon
2. Marine fish - pink salmon, pollock, perch, salmon, mackerel, trout
3. Seafood

IMPORTANT: It is advisable to cook aspic from fresh fish or one that has been dry-frozen. If there is a lot of water in it, the carcass will simply crumble during prolonged cooking.

VIDEO: Jellied Fish

How to make fish aspic broth?

Making the right jellied fish broth is not easy. You need to know certain subtleties. For instance:

1. Fish for broth can be cooked whole or cut
2. So that you do not need to use additional thickeners (gelatin), the head, tail of the fish and its parts with fins need to be cooked for about 2 hours
3. If you plan to use gelatin, the cooking time is reduced to 1 hour.
4. Onions, carrots, peppercorns and bay leaves are cooked along with the fish. Better put them in a gauze bag
   Sometimes the fish head broth and tail are boiled separately from the fillet. Then he will be more beautiful
5. The broth is boiled under the lid, but if it seems too weak, it can be boiled for a while without it.

IMPORTANT: Jellied broth is always boiled from only one type of fish. If the dish is flaky, for example, from several types of fish and seafood, a broth from one ingredient is used, the rest are boiled separately

After boiling the broth, it is sometimes necessary to clarify it. To do this, use:

1. A raw egg. It is washed thoroughly and gently smashed. You need whipped egg white and chopped shells. They are mixed and poured into a boiling broth. After two to three minutes, filter the base for the filler through a cloth or several layers of gauze. It turns out transparent
2. Fish caviar. It is ground and added to the broth cooled to 50 degrees. Next, bring the broth to a boil and boil for about 10 minutes, then strain

IMPORTANT: If the base for jellied fish seems too colorless or grayish, you can touch it up with spinach or turmeric juice.

How to decorate a jellied fish?

When it comes to aspic from fish, the taste and appearance of the dish are equally important. The options for decorating it are endless. The main thing is to have imagination.

1. Molds. You can serve the aspic in a dish or remove it. This can be a standard oval dish, round muffin tins, small dessert tins, bowls, even egg shells.
2. Seafood. With fish in aspic, you can present squid tentacles, shrimps, mussel meat, caviar
3. Vegetables. These are green peas, carrots, capers and gherkins, bell peppers, tomatoes, olives and olives.
4. Berries and fruits. I give the original sourness to the jellied red currant, cranberry, lemon and grapefruit
5. Any greens

IMPORTANT: Carrots for jellied fish can simply be cut into slices. But it will turn out very nicely if the cutting is curly

A jellied fish in the shape of ... a fish.

VIDEO: DECORATION OPTIONS FOR FILLED DISHES

RECIPE: Jellied fish heads

A real masterpiece can be created from the minimum amount of inexpensive ingredients! For such a jellied one, you can take the head of a silver carp, since it is quite large. In this part of the carcass, which many housewives consider as a side, there are many edible and useful things, for example, omega three fatty acid.

Needed: fish head (silver carp), onion - 1 pc., Carrots - 1 pc., Bay leaf, peppercorns, salt; eggs green peas, herbs for decoration.

1. The silver carp's head is washed. The gills must be removed as they give the broth bitterness. If the head is large, it can be divided into two halves.
2. The head is placed in cold water so that it is covered by 2-3 cm
3. Wash and peel onions and carrots. They, along with bay leaves and a few peppercorns, are placed in a gauze bag on a string (then it will be easier to extract from the broth)
4. The bag is dipped in water to the head and begins to cook over low heat
5. When the broth boils, the foam is removed from it.
6. When the foam stops forming, cover the pan with a lid.
7. Boil your head for an hour and a half
8. It is recommended to add salt to the broth in 3-4 stages.
9. When the base for aspic has cooled slightly, I remove the fish and a bag of vegetables from it, after which it is filtered, clarified and tinted if necessary
10. Seedless meat is selected from the head, cut into beautiful pieces and laid out in forms (one large or several portions)
11. Pour the fish with broth, decorate aspic with chopped carrots, peas, hard-boiled chicken eggs, herbs
12. The dish freezes in the refrigerator from 3 hours

RECIPE: Jellied fish without gelatin

Jellied pike perch, cooked without the addition of gelatin, turns out to be so tender that it literally melts in your mouth.

You need: pike perch - 1 kg, onions and carrots - 1 pc., Celery root - a piece of 6-8 cm, peppercorns, bay leaves, cloves; for decoration - quail eggs - 6 pcs., green onions, herbs, olives, cranberries or red currants.

1. The pike perch carcass should be cleaned and cut - remove entrails, gills and eyes
2. The head, tail and parts with fins are removed from the carcass. They are poured with 1.5 liters of water, a classic set of vegetables is added
3. Jelly is boiled from these parts for about 2 hours. All the foam must be removed, and the broth that is being prepared must be seasoned with salt to taste.
4. Fillets are prepared at this time. It can be boiled for 15 minutes or baked in foil. Cut the pike perch fillet so that the pieces are even and neat
5. The cooked broth is filtered through cheesecloth folded in four
6. To make a dish beautiful, it can be presented in several stages. At the first stage, a small amount of broth is poured into a mold, sent to the refrigerator to freeze. Pieces of pike perch fillet, quail eggs cut in half or in slices, halves or slices of olives, red berries, greens are spread on the frozen layer of jelly. After that, it is poured with the remaining broth and sent to cool

IMPORTANT: So that the boiled fish does not fall apart, it should be kept in the refrigerator for 2-3 hours before cutting and sending it to the jellied fish.

VIDEO: Jellied fish CARP

RECIPE STEP BY STEP: aspic from fish with gelatin

Jellied fish, such as bream, will be firmer and firmer if you add gelatin to it. In addition, the broth boiling time is then significantly reduced.

Jellied fish with gelatin.

Needed: fish - 1 kg, gelatin - 2 tbsp. spoons, vegetables for aspic; vegetables, eggs and herbs to decorate the dish.

1. The fish is washed, cleaned and cut according to the scheme
2. Broth is cooked from its thickening parts and vegetables.
3. Gelatin is diluted according to the instructions and left to swell
4. Fish fillet is cooked separately for 20 minutes
5. When the tail and head of the fish have boiled for 45-60 minutes, turn off the broth. Cooled down, it is filtered
6. The broth is put back on the stove. Swollen gelatin is added to it. The broth is only brought to a boil, but not boiled.
7. Boiled pieces of fish and the products selected for decoration are carefully poured with broth with gelatin, put the dish in the refrigerator for a couple of hours

RECIPE: Jellied silver carp from river fish

Silver carp is a lean river fish that is rich in protein and vitamins. Jellied from it will turn out not only tasty, but also healthy.

Aspic from river silver carp fish.

You need: silver carcass, vegetables for broth, gelatin; greens and other products to decorate the dish.

1. Silver carp washed, cleaned and gutted
2. For the broth, take the head, tail, parts with fins, for the jellied one - fillets about 300-400 g. The rest of the fillets can be used for frying, baking, fish cakes
3. The broth is boiled for 45 minutes, cooled as standard, filtered, clarified
4. Fillet is cooked separately for 30 minutes
5. Dilute gelatin. When it swells, dissolve it in a cooled and reheated broth.
6. Fillet pieces and products for decoration are poured with broth. Let the fish jelly freeze in the refrigerator

VIDEO: Jellied trout with shrimps

RECIPE: Jellied red fish

Red fish is considered the healthiest delicacy. Any variety is suitable for aspic, for example, chum salmon, trout or salmon.

You need: salmon - 1 kg, vegetables for the broth; squid tentacles, shrimps, quail eggs, peas, red berries for decoration.

1. Salmon broth is boiled for 20 minutes. It is necessary to extract and cut the fish, and thicken the broth with gelatin
2. Separately cooked shrimps, squid tentacles, vegetables, greens and pieces of salmon are laid out in a mold, poured with broth. However, the decor of the jellied red fish can be anything, more on that later.

RECIPE: Jellied Salted Fish

Anyone who thinks that salted herring is eaten only with potatoes, or they make a "fur coat" out of it, are greatly mistaken. For a change, you can make aspic from this fish.

Needed: salted herring - 1 pc., Fish broth (or meat) - 0.5 l, vegetables, herbs, eggs, berries, lemon for decoration.

1. Obviously, the jellied herring broth is cooked separately from any other fish, chicken or tongue. Gelatin is used as a thickener. Since the herring itself is very salty, the broth for pouring it is not salted
2. The herring is peeled, the bones are removed from it, and the fillets are cut into neat small pieces (those who do not know how can buy a fish that has already been cut)
3. Boil carrots for decoration for 5 minutes
4. Eggs are also boiled separately.
5. Lemon cut into quarters of rings
6. Present the dish and cool it down to a jelly-like consistency

IMPORTANT: Lemon is more needed in jellied herring for beauty and sourness in the dish. You can either eat it or leave it neatly on a plate.

RECIPE WITH A PHOTO: aspic from canned fish

Jellied canned fish such as sardines are considered an economy class dish. You don't need to spend a lot to prepare it .. Unfortunately, such a fish jelly cannot be called beautiful or festive: canned fish falls apart a lot.

Fish jelly with beet juice.

You can completely fill the fish with the tinted broth, then the jelly will turn out to be white, pinkish or reddish, or you can make a flaky dish.

Jellied stuffed fish

Stuffed aspic fish (pike or carp, for example) is a dish in a platter that you have to tinker with. But the result will be worth it - it will simply be swept away from the festive table. You can pour the whole fish or its pieces.

Needed: carp - 1 kg, onion - 2 pcs., Carrots - 1 pc., Peppercorns, bay leaf, toast - 2 pcs., Egg - 1 pc.

1. The fish is cleaned and disassembled
2. Broth is cooked from the head and tail
3. The rest of the carcass is cut into rings
4. Gently remove the pulp from them
5. Peel the onion, chop finely and sauté
6. Toast is soaked in warm water
7. In a blender, grind and combine fish fillets, soaked toast, onion and an egg. The resulting mass is salted and pepper
8. Pieces of fish are filled with minced meat, baked in the oven for about an hour
9. I put the finished and cooled pieces of fish in a mold, add products for decoration, pour the cooled broth mixed with gelatin
10. Such aspic stands in the refrigerator at night

Jellied fish in a slow cooker

Prepare broth - the base for jellied fish can also be done in a multicooker. To do this, the head, tail and parts of the carcass with fins:

• the first 15 minutes are cooked in the "Soup" mode
• the next 2 hours are cooked in the "Quenching" mode

VIDEO: Jellied fish in a multicooker pressure cooker

Jellied fish recipes are an integral part of the collection of banquet dishes. Any fish is suitable for cooking, but the amount of gelatin added to the broth directly depends on the choice. Collagen rich in pike perch, cod, hake, sturgeon, carp, trout. And if you use heads, tails and fins when cooking, then you can do without gelatin. Preparing the broth so that it remains transparent is a real art. But even with a failure, a good hostess has a couple of lightening methods in stock.

The five most commonly used ingredients in recipes are:

Most often, egg white becomes the basis of the so-called draft. So, crystal clear filling and delicious fillets are ready, but this is only half the battle so far. The special chic of this dish is in the decoration. Carved carrots, halves of hard-boiled eggs, graceful sprigs of parsley, green peas, olives, lemon slices - this is just an incomplete list of elements that are used to decorate fish for the festive table.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

In Russian cuisine, you can find not only traditional dishes, but also those that came from other countries. Jellied, which owes its birth to French galantine, has become familiar to Soviet cuisine. It resembles jellied meat, but it looks much more elegant.

How to cook jellied fish

Some housewives confuse this dish and jellied meat, although a number of recipes found looks more like a compromise between the first and the second. Fish aspic is distinguished by a very transparent and strong broth, to which gelatin is mixed. The finished snack should not be cloudy, but you can decorate it with bright vegetables or slices of boiled eggs. If you have made aspic at least once in your life, then you will quickly understand how to cook aspic from fish.

With gelatin

There are so many options for this appetizer that it will not be possible to derive a single technology, but there is a general traditional algorithm, the conditions of which all recipes meet. Classic fish aspic with gelatin is prepared with the following proportions of components:

1. The head and tail are filled with water (about 1.5 liters), boiled at low power for no longer than an hour. If a carcass is taken, the time is reduced to half an hour.
2. The broth is salted, heated for a couple of minutes and filtered through cheesecloth several times - until the liquid becomes transparent.
3. At the same time, 10-12 g of gelatin are filled with water.
4. After a quarter of an hour, when the gelatin swells, you can mix the liquids and warm up again.
5. The base can be frozen or immediately pour vegetables and fish pieces into it.

No gelatin

Some housewives prefer a not too dense structure, so they avoid adding gelatin. This is possible if red fish is used, the aspic will turn out to be almost traditional. With white, it will look more like fish jelly, even if you took a fatty piece. The technology of work remains standard, so there is no need to consider it separately here. Keep in mind that aspic from fish without gelatin will require an increase in the hardening time.

What fish is better to make aspic

This dish should be not only tasty, but also beautiful, so the housewives are interested in what kind of fish they make aspic according to the rules? Professionals advise using those species that have a minimum amount of bones, and the color of the pulp and fat content do not play a role. Salmon, trout, pollock, pike perch, sturgeon, silver carp, cod are ideal. Aspic is rarely prepared with river fish.

How to clarify fish broth

Transparent, almost luminous jelly is one of the key quality criteria for this dish. If the technology has been followed, there will be no problems, but sometimes the housewives have to urgently look for a way to clarify the fish broth for aspic. First of all, you need to let it cool down - professionals call the optimal temperature 45-50 degrees. After that, you can resort to the method that has been tried by chefs and ordinary housewives more than once:

1. Take cold egg white, beat without additives until firm. For each liter of broth, you need 2 eggs.
2. Crumble the shell, stir in to it.
3. Add this mass to the aspic broth.
4. Wait for it to boil and a "hat" appears on the surface.
5. Remove from heat, let cool slightly (10-12 minutes).
6. Repeat steps 4-5 twice.
7. Pour the broth through cheesecloth 5-6 times, cool.

Fish jellied recipe

This cold dish is prepared according to the standard scheme, no matter what additives are added and no matter how the form of serving changes. Having studied the basic recipe for aspic fish, you can independently develop for yourself the ideal formula for this appetizer. Serve aspic, which is made on the basis of fish, recommended with horseradish or with mayonnaise sauce with herbs or lemon zest, and attach a crust of warm rye bread to it.

Pink salmon

• Servings Per Container: 4 Persons.
• Calorie content: 729 kcal.
• Purpose: for a snack.
• Kitchen: home.

This tasty and healthy pink salmon aspic is interesting for its composition: vegetables are added there, so that the dish can be served as a full-fledged nutritious lunch. Mushrooms and red fish - a combination that is not very popular, but hearty and light. To give the fish jellied a more interesting color, you can throw a couple of grams of saffron to the broth during cooking.

Ingredients:

• pink salmon (steaks) - 400 g;
• champignons - 160 g;
• carrots - 100 g;
• canned green peas - 50 g;
• gelatin - 15 g;
• dried garlic - 3 g;
• salt.

Cooking method:

1. Pour gelatin with water according to the instructions on the sachet.
2. Boil broth (1.5 l) from steaks and carrots for half an hour over medium heat. Season with dried garlic and salt.
3. Boil mushrooms separately, you can also boil with spices.
4. Mix the broth filtered through cheesecloth with the swollen gelatin.
5. Pour the peas into a mold. Arrange pieces of mushrooms and fish on it.
6. Pour in broth. Cool aspic from fish for 4 hours.

From pelengas

• Cooking time: 5 hours 15 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 973 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

This saltwater white fish, artificially bred, belongs to the mullet and is rarely used by housewives, since it is not universally available. Recognized as a gourmet product characterized by excellent tender meat that is practically devoid of bones. Cooking pelengas aspic is a pleasure, especially considering the speed of fillet cooking.

Ingredients:

• bearing - 1 kg;
• sweet pepper;
• carrot;
• salt, seasonings;
• instant gelatin - 30 g.

Cooking method:

1. Fill the ridge, scales and head of the pelengas with water (2.5 l), wait for it to boil. Simmer for an hour on low heat - this way you can reduce the required amount of gelatin.
2. Strain the broth three times, boil again. Add fillet pieces. Cook for 6 minutes.
3. Catch fish, let cool. Expand in shape.
4. Distribute fresh carrots, pieces of bell pepper nearby.
5. Pour in warm broth mixed with gelatin, cool for 4 hours.

Cod fillet

• Cooking time: 4 hours 20 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 1013 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

This cod aspic is interesting with a small innovation: you will master the coloring of fish broth, which will be useful for creating a beautiful aspic for the festive table. The base should turn out to be the same transparent and luminous, but colored, which looks very impressive. In the future, you will be able to experiment with different natural dyes.

Ingredients:

• cod - 1 kg;
• large beets (sweet variety) - 200 g;
• gelatin - 25 g;
• carrots - 200 g;
• spices, salt;
• greenery.

Cooking method:

1. Cut off the head and tail of the cod, add water (1.8 l). After boiling, cook for 50 minutes, be sure to add spices.
2. Peel the carcass of bones, remove the skin too. Cut into pieces, toss into broth 10 minutes before the end of cooking. Add the peeled carrot circles at the same time.
3. Pour gelatin with water to swell.
4. Strain the broth, pour into another container. Throw the chopped beets there, cook for another quarter of an hour - the color should change.
5. Strain the broth again, add gelatin into it, mix.
6. Fill the form with fish (fillet cubes), herbs and carrots in layers. Pour in broth.
7. Cool aspic for 3 hours, serve as sliced.

Salmon

• Cooking time: 5 hours 35 minutes.
• Servings Per Container: 7 Persons.
• Calorie content: 1326 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

Most people who grew up in the post-Soviet space are familiar with the catchphrase of Ippolit from The Irony of Fate about jellied fish. She became the reason for the growth of interest in this dish, therefore salmon jellied is an appetizer that is associated mainly with the New Year's table. No negative epithets will flicker in the minds of your guests: they will be surprised by this delicious aspic. Any red fish can be used instead of salmon.

Ingredients:

• eggs - 4 pcs.;
• salmon - 500 g;
• any white fish - 100 g;
• small lemon;
• black olives b / c - 100 g;
• gelatin - 8 g;
• carrots - 2 pcs.;
• a bunch of greens;
• seasonings.

Cooking method:

1. Rinse the salmon, remove the skin. Cut the fillets into cubes, add water (2 liters).
2. Cook for a quarter of an hour, counting the time from the moment of boiling. For frozen, the waiting time can be reduced to 10 minutes.
3. Do the same with white fish, just take a separate pot with a smaller volume, and pour only 1 liter of water. Don't forget the spices.
4. Use a slotted spoon to catch fish pieces.
5. Pour gelatin with water according to the instructions.
6. Boil eggs hard-boiled, cut in half lengthwise.
7. Cut the olives into quarters or rings. Lemon - in circles.
8. Peel the carrots, wrap in foil, bake for 20 minutes (the oven is warmed up to 190 degrees). Cut into circles.
9. Strain both broths into one container, add the swollen gelatin there. Warm up so that the grains disperse, mix.
10. Fill a large container with all of the listed components, pour gently, in small portions, with broth. Refrigerate for 4-5 hours.

Trout

• Cooking time: 8 hours 40 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 4132 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

For those who have mastered the classic versions of creating aspic from fish, you can try to figure out how to cook such an appetizer without gelatin. For training, professionals suggest making aspic from trout - this red fish gives an excellent gelatinous broth, which freezes well by itself. The density will vary in its concentration: below is a very rich, and therefore perfectly retaining its shape after cooling down.

Ingredients:

• trout - 2 kg;
• water - 1.3 l;
• parsley roots - 50 g;
• eggs - 3 pcs.;
• bay leaf;
• carrots - 2 pcs.;
• seasonings;
• a bunch of dill.

Cooking method:

1. Cut off the head and tail from the fish. To fill with water.
2. While it comes to a boil, remove the bones from the trout, remove the skin. Cut into slices.
3. Boil hard-boiled eggs separately. Cut into circles.
4. After boiling the future broth for the jellied head and tails, catch and discard, and, on the contrary, throw the pieces of fish.
5. Add parsley roots, bay leaves, seasonings. Cook for 20 minutes.
6. Throw in the peeled carrot circles, cook for another 10 minutes.
7. Place fish, eggs, finely chopped dill, carrots on the bottom of the mold.
8. Gently pour the broth strained twice. Leave in the refrigerator overnight.

Of fish heads

• Cooking time: 4 hours 40 minutes.
• Servings Per Container: 7 Persons.
• Calorie content: 1402 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

Cooking aspic from fish heads is no more difficult than from fillets, but there are a couple of nuances here. First, be sure to remove the gills or ruin the broth. Secondly, the heads are used only for cooking the base to the jellied one, and the form will still have to be filled with chopped fillets (otherwise there will be fish jelly). Try not to combine several types of fish: if you took the heads of pink salmon, take its carcass to fill aspic, not pike perch, salmon, etc.

Ingredients:

• fish heads - 500 g;
• fish carcass - 500 g;
• large egg;
• carrot;
• peppercorns - 3 pcs.;
• salt;
• gelatin - 10 g;
• seasonings.

Cooking method:

1. Boil a broth based on fish heads (use 1.5 liters of water), not forgetting to season with spices and be sure to throw peppercorns and onions there.
2. Strain twice to make it transparent.
3. Boil an egg in boiling water and count for 8 minutes. Peel, cut into circles.
4. Cut the carrots in the same way, or use a curly knife.
5. Boil or steam fish fillets, cut into cubes.
6. Soak gelatin, after swelling, mix with a liter of broth and warm.
7. Fill the form with fish, carrots, eggs. Pour in warm broth, leave for 4 hours.

Pollock

• Cooking time: 4 hours 35 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 714 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

This version of the filler differs from those proposed earlier in both the supply and the scheme of work. The broth can be prepared using a multicooker, which will delight housewives who are accustomed to this device. The serving will be portioned and very beautiful, so the recipe can be saved for the holiday. Making aspic pollock is easier than other types of fish, especially if you purchase a peeled fillet.

Ingredients:

• pollock - 900 g;
• parsley and celery roots - 100 g;
• water - 1.2 l;
• small onion;
• salt;
• lemon;
• gelatin - 12 g.

Cooking method:

1. Cook a weak broth from half of the fish, be sure to throw the roots there. Salt, preferably before finishing. Multicooker mode - "soup", timer for 40 minutes.
2. Cut the remaining fish into large pieces, put in a multicooker bowl. Add a couple of glasses of water, you can throw in the spices. Cover with onion rings. Cook on simmer for 45 minutes.
3. Pour gelatin with water, let it swell.
4. Warm up, pour into the broth strained twice, mix.
5. Distribute the pollock pieces into portions, place the onion and lemon slices on top. Pour the broth over, let it cool and grab (the wait will take 2-3 hours).

From carp

• Cooking time: 1 hour 50 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 1787 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

Delicate and hearty aspic carp fish will look great both on a festive table and as an addition to an everyday lunch. For serving, you can cut it into wide slices, garnish with fresh herbs. You can vary the amount of spices and roots with which the broth is cooked according to your preferences, but try not to overdo it, because it should remain transparent.

Ingredients:

• carp - 1 kg;
• canned corn - 200 g;
• carrots - 2 pcs.;
• salt;
• celery root;
• lemons - 2 pcs.;
• gelatin - 50 g;
• spices.

Cooking method:

1. Soak the gelatin.
2. Coarsely chop the celery and carrots. Add pieces of fish (cut not too hard), add water (2 L).
3. Cook for 40 minutes on low power.
4. Cut carp fillet into cubes, carrots into slices.
5. Arrange in shape, on top of the circles of lemons and corn kernels.
6. Mix warm broth with gelatin, pour on top. Leave it on for a few hours.

From chum

• Cooking time: 6 hours 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 941 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

Chum salmon is an excellent base for aspic, which combines the good fat content this dish needs, and low cost (when compared with other types of red fish). If you intend to get jellied meat from chum, and not aspic, chop the fish directly in a saucepan and do not strain the broth: both the tail and the head will be useful.

Ingredients:

• chum salmon - 700 g;
• gelatin - 10 g;
• carrots - 1 pc.;
• spices for fish;
• bulb;
• a bunch of greens.

Cooking method:

1. Remove bones from fish, rinse, cut into large pieces. Wrap in cheesecloth - so they don't fall apart.
2. Cover with water, cook for 25 minutes. Don't forget to drop the spices.
3. It is better to add salt towards the end of the broth boiling, because the liquid boils away strongly.
4. Let the gelatin swell with cold water, mix with warm (!) Broth. Warm up, but do not boil.
5. Beautifully chop the carrots, scald the onion rings with boiling water. Lay them out along the bottom of the mold.
6. Spread greens on top, cover everything with broth. Cool aspic for 5-6 hours.

From canned fish

• Cooking time: 3 hours 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 479 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Complexity of preparation: medium.

This appetizer, according to professionals, is not quite aspic, but jellied meat with canned fish, tk. it will be difficult to achieve perfect transparency from the broth. The inconvenience is also added by the fact that canned fish keeps its shape worse than fresh, especially after additional heat treatment. But such an appetizer is very budgetary, and does not require a long preparation: canned fish jelly freezes very quickly.

Ingredients:

• canned fish - 400 g;
• water - 1 l;
• gelatin - 20 g;
• seasonings;
• canned green peas - 100 g;
• a bunch of parsley.

Cooking method:

1. Pour gelatin with cold water (proportions according to instructions).
2. Cook a simple broth on canned food, after cutting the fish, and drain the liquid from the cans.
3. Add seasoning to the broth, pour in the gelatin, reheat.
4. Pour the contents of the pan into the molds, add the peas. Cool for 2-3 hours.

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Jellied fish: recipes

Elena 11.11.2018 12 2.2k.

If you cook aspic from fish according to the recipes presented in this article, then you will definitely not hear the catch phrase from the movie "Irony of Fate or Enjoy Your Bath" to your dish. Simple and delicious recipes with step-by-step descriptions will help you prepare it so that it becomes one of the best snacks on the New Year's table, no worse.

Did you know that aspic, although it is considered a dish of French origin, our Russian jelly, known for a long time, became the idea for its preparation.

Such food was usually fed to servants. The remnants of food from the master's table were crushed, boiled in broth and exposed to the cold.

A French chef who worked in Russia, looking at the jelly, decided to cook a similar dish. It is clear that for its preparation he did not use food leftovers, but large pieces of sterlet, pike, decorating them with pieces of vegetables and filling them with transparent broth. I liked the filler so much that since then it has invariably been present at festive feasts.

What is the best fish for aspic

Before proceeding to the study of cooking methods, we will find out from which fish it is better to cook this dish.

• One of the frequently asked questions is which fish is better, frozen or fresh. You can, of course, cook from frozen, but if you want to get a dish with a rich taste and aroma, then give preference to fresh or chilled product. It is better to buy a carcass with its head, so it is easier to determine how fresh the product is in front of you.

The gills are the surest indicator of freshness, they should be red in color. Gray and black gills indicate that the fish was caught long ago.

• The basic rule when preparing this dish is that there should be no bones in it. Therefore, it is better to use fish of a larger size, it is easier to choose bones from it. If it is very large, then it is not necessary to put the whole carcass in aspic; some can be set aside for cooking other dishes.

When thinking about which part of the carcass to use for aspic, prefer the one closer to the head, it has less bones.

• Perhaps one of the main questions is the type of fish. Through trial and error, the culinary specialists came to the conclusion that pike, pike perch, perch, carp, carp, carp, silver carp, sturgeon, sterlet, hake, pollock, cod, salmon, trout, salmon, chum salmon showed themselves best of all.

If you wish, you can cook this appetizer with any fish, but from the above representatives you get a really tasty aspic. They also differ from other species in that they have more collagen, which acts as a thickener.

Although the classic preparation of the dish is a transparent broth with gelatin, it depends on the type of fish whether you put it more or less.

An option is also possible without gelatin, but then for the broth those parts of the fish are necessarily used in which there is more collagen - the head, fins, tail, skin and even scales.

Jellied fish - 2 step-by-step recipes with pike perch gelatin

White pike perch meat has a delicate, pleasant taste. It contains a large amount of easily digestible protein, there is practically no fat and carbohydrates, therefore nutritionists recommend including this product in the menu of those who monitor their weight.

Ingredients:

• pike perch fillet - 500 gr.
• carrots - 1 pc.
• onion - 1 pc.
• celery - 40 gr.
• gelatin - 30 gr.
• garlic - 2 cloves
• bay leaf - 3 pcs.
• spice for fish - 1 tbsp. l.
• red peppercorns
• parsley root - 1 piece
• greens, lemon - for decoration
• salt to taste
• water - 1.5 liters

How to cook:

1. First you need to boil the vegetable broth. Pour water into a saucepan, put on fire. As soon as it boils, put the prepared spice mixture, bay leaf, parsley root, a few peas of red pepper, chopped garlic into the water. Also add unpeeled onion and chopped carrots for golden color and flavor. Season with salt and cook for 10 minutes.
   
2. Soak gelatin in advance: pour dry gelatin into a bowl and pour half a glass of boiled water at room temperature.
   
3. Cut the prepared pike perch fillet without bones and scales into portioned pieces, put in a boiling broth, leave to cook for 15 minutes.
   
4. Take out pieces of fish and carrots, let cool. Strain the broth through a sieve or cheesecloth.
5. Measure 1 liter of broth and put the swollen gelatin in hot, stir to completely dissolve. You can put it on the stove, but it is important that the broth does not boil.
6. Pour a little broth with gelatin into a jellied dish, let it grab a little. Cut the celery into half rings. Put the carrot and celery rings, then put the pike perch with the skin on top of the vegetables.
   
7. Pour over the rest of the broth. Decorate with lemon wedges, dill sprigs and red peppercorns. Allow to cool, then put the pike perch jellied into the refrigerator to solidify completely.
   

When working with gelatin, first of all, you need to read the instructions on the package, since gelatin is different and, accordingly, it needs a different amount of water and time for soaking.

In the video, see another recipe for pike perch jellied, it is interesting for its beautiful, festive design.

Fish aspic - a simple and delicious salmon recipe

Love fatter fish, cook cold salmon. This fish is a holiday in itself, and aspic from it, decorated with bright vegetables, turns out to be doubly festive.

What to prepare foods:

• fresh salmon - 2 kg (head, backbone, fish pieces)
• quail eggs - 12 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• green peas - 50 gr.
• gelatin for 2 liters of liquid
• black peppercorns
• greenery
• lemon
• a handful of pomegranate seeds

Step by step description:

1. Put fish, carrots, onions, bay leaves and peppercorns in a saucepan. Cover with cold water, cook.
   
2. When boiling, remove the foam, season with salt, cover and cook over low heat for 30 minutes. While the fish is boiling, pour the gelatin with water and leave to soak.
3. Gently remove the finished fish from the pan. After it has cooled down, divide each piece into 2 pieces and carefully remove the bones.
   
4. Strain the broth, let stand for a while. Fat will rise to the top, if there is a desire, then some of the fat can be removed with a paper towel.
   
5. Add the swollen gelatin to the hot broth, mix until completely dissolved.
6. Pour a little broth on the bottom of the mold, lay out the pieces of fish nicely, so that they look in one direction. Decorate the dish with quail eggs. Some of them can be cut in half, some can be put whole. Add carrot pieces, peas and pomegranate seeds.
   
7. Pour with broth, let cool, only then refrigerate.
   
8. Before serving, take a dish that is suitable in size, lay out the aspic, turning the form over. Decorate with sprigs of herbs and lemon wedges.

If the aspic does not come out of the mold on its own, he needs help. It is enough to hold the dish in hot water for a few seconds, then turn it over onto the prepared dish. The main thing is to make sure that hot water does not get into the jelly itself.

Silver carp aspic recipe without gelatin

As mentioned above, you can cook cold fish without gelatin, using certain parts of it. This recipe uses the head of a large silver carp, its fins, ridge and tail.

Large fish is a guarantee that the aspic will seize without gelatin.

Ingredients:

• parts of a 5 kg silver carp - head, ridge, fins, tail
• carrots - 1 pc.
• onions - 1 pc.
• bay leaf - 4 pcs.
• black peppercorns
• salt, garlic to taste
• greens for decoration

How to cook:

The taste of aspic directly depends on how much water it is boiled in. The more fish and less water, the brighter the taste of the dish.

Video recipe on how to make aspic without gelatin from small fish

It turns out that not only large individuals are suitable for aspic, knowing the cooking technology, you can make this dish from small fish. See the video for a detailed recipe.

Jellied pike (minced fish recipe)

This recipe is interesting because it is made from minced meat. It's not scary to give such aspic even to children, the bone will definitely not be caught here. The only difficulty is that you need to skin the pike. But, as the craftsmen say, "the eyes are afraid, the hands are doing."

Required products:

• pike - 2-3 kg.
• white bread - 2 slices
• milk - 1 glass
• egg - 1 pc.
• vegetable oil - 2 tbsp. l.
• carrots - 2 pcs.
• onions - 2 pcs.
• bay leaf - 2 pcs.
• gelatin - 1 tbsp. l.
• peppercorns - 7 pcs.
• salt, black pepper to taste

Cooking method:

Transparent broth is an indicator of the quality of aspic. If you get a cloudy broth, you can lighten it with a guy. To do this, beat the white of one egg to a strong foam, put in the broth, mix and boil. Collect the formed protein "flakes" with a slotted spoon, and strain the broth through cheesecloth folded in several layers.

Delicious festive jellied fish with shrimps

This is a truly festive dish, it is made in portions with the addition of shrimp. Its beauty is that the broth is cooked from different types of fish with the addition of the same shrimp, which makes the broth rich and tasty. Real New Year's jellied.

What foods to prepare:

• pike perch fillet - 1 kg.
• perch fillet - 300 gr.
• cod fillet - 200 gr.
• carrots - 1 pc.
• onion - 1 pc.
• leeks (white part) - 10 cm
• shrimp - 200 gr.
• gelatin - 115 gr.
• bay leaf - 2 leaves
• dill, parsley
• salt pepper
• water - 1.5 liters

Step by step recipe:

1. The secret of delicious aspic is in the right broth. In a dry frying pan, lightly bake the onion, halved and carrots. This will give the broth a pleasant aroma and color.
   
2. Cut the leek lengthwise and in half, put it in a saucepan with water, which was previously placed on the stove. Put baked onions, carrots, dill and parsley on a sprig, peppercorns, bay leaf there.
3. The broth should be strong, full-bodied, so it is prepared from a platter of fish. Cut it into arbitrary pieces and put it with vegetables.
4. Shrimp is added to improve the taste. In the process of boiling the broth, remove the foam, salt and cook over low heat for 30 minutes.
   
5. Remove all contents from the finished broth. For aspic, only pike perch is used. It must be cut into portions and simmered in a boiling broth for literally one minute.
   
6. Remove the fish, strain the broth and let it cool slightly. Pour gelatin with cold water, after 10-15 minutes combine with broth.
7. Peel the shrimp, cut the lemon into thin slices and cut them into 4 pieces. Chop carrots beautifully.
8. Put lemon slices, 2-3 shrimps, a parsley leaf in silicone portion molds, pour a thin layer of jelly and refrigerate for 10 minutes.
   
9. Remove the molds from the refrigerator, put a piece of pike perch, pour the broth. Put in the refrigerator, in an hour it will be ready.
   
10. Before serving, spread lettuce leaves on a dish, put a portioned snack on them.
    

Soon the New Year and an appetizer prepared according to one of the recipes will not only decorate the table. It will become the dish about which everyone will say: "What a joy, your jellied fish!"

Bon Appetit!