A classic appetizer for any table is fish aspic. All the cooking secrets are in our selection of the best recipes!
- Fish (pike perch, carp, sturgeon about 2.5-3 kg) - 1 piece
- Onion - 1 piece
- Allspice - 7 pcs
- Bay leaf - 3 pcs
- Chicken egg - 2 pcs
- Parsley
- Lemon - 1 piece
- Carrots - 1 pc.
- Gelatin - 1 tbsp. l.
Soak 1 tbsp. spoon of gelatin in ¾ cup of cold water.
Wash the fish, clean it, cut off the head, fins and tail. Remove the gills from the head.
Pour water over the head, fins and tail, add onion, pepper (6-7 peas), bay leaf (2-3) and salt, bring to a boil and cook for 3-4 minutes. I pour water over the eye to cover the fish.
Then add the pieces of fish, bring to a boil and cook for 15 minutes over low heat.
Then take the fish out and put it on a plate.
Strain the broth, add the swollen gelatin, put on fire and bring to a boil. Then immediately remove from heat and let cool slightly.
Remove all bones from the fish and place the pieces on a plate.
Garnish with chopped boiled eggs, parsley, lemon and carrots. Let stand on the counter for a while (cool to room temperature).
Pour in broth with gelatin. Let stand on the counter for a while (cool to room temperature). Place in the refrigerator on the bottom shelf overnight. Cover the top with a plank.
Recipe 2: how to make fish aspic
Let's make aspic from the most suitable fish for this, in the presence of which no housewife will ever make aspic from another - this is pelengas.
- Pelengas or large mullet - 1 pc.
- Fish heads, tails, fins for broth
- Gelatin - 1 tbsp.
- Onion - 1 head
- Medium carrots - 1 pc.
- Black peppercorns - 5-7 pcs.
- A small bunch of dill and parsley (stems can be used)
- Bay leaf - 2 pcs.
Clean the fish, do not throw away the scales, collect in a separate bowl.
Take out the insides
scrape off the black film,
rinse. Cut off the head and tail.
Cut into pieces 2.5 - 3 cm wide.
Place scales from cleaned fish in a sieve, rinse in several waters, until last water was transparent.
Place the scales in food gauze and tie them in a knot so that the scales do not fall out.
Wash the fish heads and tails prepared for the broth (the heads must be completely cleaned and free of gills), put them in a saucepan, and put a bundle of scales there. You can add the heads and tails of other fish if you still have them but don't last very long. Wash the onion, peel the carrots and add to the pan with the heads.
Pour 1-1.5 liters of water, bring to a boil, skim off the foam, reduce heat, add salt, black peppercorns, bay leaf. Cover with a lid and cook over low heat for 25-30 minutes, without letting it boil too much.
Prepare decorations.
Pour gelatin into 1 glass of cold boiled water and let it swell for 40-60 minutes.
If desired, if your broth is very cloudy, you can make a draw.
Honestly, we're pulling out this recipe didn't do it. Our broth was light enough for aspic.
Strain the broth through a sieve. We will no longer need fish heads and tails.
For our fish, pour 0.5-0.7 liters of broth (depending on the size of the fish). Freeze the rest of the broth for future use.
Pour the strained broth into a saucepan, taste for salt, it should be a little saltier than regular soup. Bring the broth to a boil, put pieces of fish into it (by the way, you can fillet the fish by removing the bones and cut it into pieces, as you will see later, we remove the bones from boiled fish), cook for 5-6 minutes, removing the foam, do not letting it boil vigorously.
Remove the finished fish with a slotted spoon.
put on a plate, cool,
Take out the bones and divide each piece in half.
Carefully place the fish pieces on a plate.
You can use individual molds for jellied fish, which is very convenient. In this case, decorations (carrots and greens) are placed on the bottom of each mold,
and the fish is added from above, skin side down.
Add swollen gelatin to the fish broth, bring to a boil while constantly stirring, do not boil, remove from the burner, and let stand for a while.
strain the broth through 4 layers of gauze. Let the broth cool slightly.
Pour this broth into the fish in the dish for one third of the dish,
in small molds half. Let it stand for 20-30 minutes. If possible, you should put the dish in a cold place, or on the balcony (if you do not live in Africa), or in the refrigerator.
On a platter, place decorations of carrots and herbs on top of the fish.
After half an hour, if the dish is in a cold place, add broth so that it completely covers the fish and leave for 8-10 hours, until completely frozen.
We take our aspic out of the refrigerator and serve it on the table. Bon appetit!
Recipe 3: fish aspic with gelatin
On the eve of the holiday, you should think about fish aspic. This dish is a constant success among guests. And for the culinary abilities of the housewife who undertakes to prepare it, it is a challenge, because it requires some knowledge. For example, how to ensure that the aspic definitely hardens. But this dish will take a special place among other holiday dishes, becoming a real decoration of the table.
- 2 kg cleaned white fish (with large heads)
- 15 g edible gelatin
- 1 onion
- 1 piece carrot (200 g)
- 2 chicken eggs
- 1/3 tsp. fennel (dry seasoning)
- ½ lemon
- 2-3 dry bay leaves
- black peppercorns - to taste
- parsley - for decoration
- salt - to taste
Peel the carrots and onions, cut in half.
Place the head of the washed and chopped fish on the bottom of the pan along with the fins and tail, and put the onions and carrots there.
Place fish fillets on top.
Pour cold water 3 cm above the layer of fish. Bring to a boil, remove the foam and cook over low heat, opening the lid slightly so that the broth evaporates sufficiently and solidifies well when cooled.
After 30 minutes, remove the fillet pieces so that the fish does not overcook and lose its structure. Add pepper, fennel, bay leaf to the broth and continue cooking for 40-60 minutes. At the end of cooking, add salt.
A proper fish aspic should not shake. If it shakes, it means it was either undercooked or the fish were not reported. To prevent it from shaking, gelatin should be added to the fish broth. For 1 liter it is enough to take 15 g of gelatin. While still hot, lanspik must be strained through a sieve.
And dissolve gelatin in it according to the instructions indicated on the package.
Boil the eggs, cut into semicircular slices.
Cut decorations from boiled carrots.
Cut the lemon into slices.
Remove the skin from the fillets of boiled fish and divide them into pieces. Place pieces of fish, eggs, carrots, a slice of lemon, and herbs on the bottom of the dish.
Carefully add fish broth with gelatin to half the volume of the dish and place in the refrigerator until it “sets” slightly. Place the next portion of fish, eggs, carrots and herbs on the first layer of aspic in the same way, and fill with lanspik.
Place the fish aspic in the refrigerator to completely harden.
When the laid out products are interspersed with layers of jelly, the aspic is not only tasty, but also beautiful. When serving, the aspic is cut crosswise and all its layers become visible.
But the aspic can be served directly in the form, uncut.
Recipe 4, step by step: delicious fish aspic
Fish jellied pike perch will appeal to both children and adults. This low-calorie, but satisfying dish can be prepared at any time of the year: it will always be appropriate. Fish aspic is also good for a regular dinner.
We have prepared for you a classic step-by-step recipe with photos. Visual instructions will ensure simple and quick cooking.
Even if you've never made this dish before, we'll show you exactly how to prepare the broth so it's rich and not watery, as well as when and how to add gelatin to help it set. We'll tell you what to do if you purchased not a pike perch fillet, but a whole fish. Let us help you prepare this delicious and refreshing dish at home. Are you ready? Then look at the recipe and start cooking.
- pike perch – 1.2 kg
- onion - 1 pc.
- chicken egg - 1 pc.
- carrots - 100 gr
- lemon - ¼ piece
- bay leaf - 1 pc.
- parsley - 10 g
- black peppercorns - 5 pcs
- salt - ½ tsp.
- gelatin - 10 g
If the aspic is not made from meat, then from fish. And large, meaty fish without a lot of bones are best suited for this dish. We will use fresh pike perch. If you purchased unfinished fillets, then the fish will have to be prepared.
The process begins by removing the tail and head of the fish. Then the gills are cut off. Using a sharp knife, make an even cut along the bottom side. Gut the insides. Separate the fish fillet from the spine.
Add the tail, entrails and head to a deep saucepan, add one liter of water and bring to a boil. Then add the onion, washed but not peeled. Rinse the carrots under water and remove the peels, then also add them to the pan. Add bay leaf, allspice peas and salt to the broth. Cook over low heat for 40 minutes.
Cut the cleaned fish fillet into small equal pieces.
Pass the finished broth through a sieve, remove and set aside the cooked carrots. Return the clean broth to the heat and add the fillet pieces to it. Cook for another 10 minutes until done.
When the fish is ready, remove the pieces to a separate dish. For the final straining of the broth, we need gauze folded in several layers. We pass liquid through it. To give the aspic the desired color, break an egg into a bowl and mix it thoroughly. Pour the mixture into the broth, stir and bring to a boil. Then we repeat the procedure of decanting the broth. Add gelatin pre-soaked in water to the pan and mix until completely dissolved.
Prepare your favorite molds for filling. Pour broth into the bottom (no more than 1 centimeter) and let it harden in the refrigerator. Cut the cooked carrots into rings of arbitrary thickness and cut out figures from them. We put the carrots together with sprigs of greenery, as shown in the photo, put the fillet pieces on top and fill it all with broth.
Place the finished molds in the refrigerator. Within 1-2 hours our aspic will harden and it can be served. Turn the shapes over onto a plate, decorate with herbs and lemon slices. Fish aspic with gelatin is ready.
Recipe 5: how to make fish aspic (step by step)
You can use any not very bony fish (pike perch, perch, pike, any types of red fish, sturgeon,...). The main thing is to bring the broth to taste, and then the aspic will definitely please you and your guests. For decoration, you can use halves of quail eggs or chicken slices (category C2, small), sour berries or a slice of lemon, olives, herbs... If you use a different brand of gelatin, then when preparing, follow the instructions on the package. I like the jelly itself not to be very much, but with a lot of filling. Therefore, you can completely adjust the amount of filling and jelly to your taste, because you will have almost 2 liters of delicious fish broth. Maybe some of you prefer a lot of jelly. Then use more broth and more gelatin. Or less fish.
- Fish - 800g.
- Small carrots - 1 pc.
- Medium size onion - 1 pc.
- Parsley root (if available) - 7 cm
- Parsley (if there is no root) - 50g
- Allspice - 3 peas
- Bay leaf - 1 pc.
- Gelatin - for 1 liter of broth (I have 2 bags of 10g each)
- 2 liters of water
Wash the fish, put it in a pan and pour boiling water over it (I boil the water in a kettle in advance). Bring to a boil, add salt (I put 2 tsp of salt for 2 liters of broth), add carrots, onions, peppers, parsley (previously tied into a bundle with thread) or parsley root, bay leaf. Then cook over low heat until tender (20-30 minutes, depending on the size of the pieces). It is important to cook over low heat, then the broth will not be cloudy. Next, remove the fish and cool the broth slightly. I don’t strain the whitefish broth, because... there are no small bones in it and there are no small pieces that fall off during the cooking process. Broth from pike, perch, pike perch... is better to strain through cheesecloth. Measure out 1 liter of broth. I once measured how much water fit in my ladle (I poured water into it, and then poured it into a measuring cup). My ladle contains 100 ml of water. I measure out meat and fish broths with ladles so as not to stain the plastic measuring cups, and they will crack when hot... So, cool the measured 1 liter of broth a little.
While the broth is cooling, place the decorations on the bottom. I have special molds for fish aspic, but you can use shallow bowls, trays, deep plates,... I take the aspic out of the molds onto a plate (I turn them upside down), so I put the decorations down and the fish on top. If you don’t take it out onto a plate, but cut it and serve the aspic in portioned pieces (like jellied meat), then you need to put the fish on the bottom and the decorations on top.
We remove the fish from the bones and divide it into small pieces.
Pour gelatin into the slightly cooled strained broth (1 liter) and mix thoroughly until completely dissolved.
Pour a little broth into the molds with decorations (or fish). And put it in a cold place so that the gelatin sets. We do this so that decorations or pieces of fish do not float to the top, but are layered. You can, of course, not bother and pour it all at once, but then the berries, olives, and herbs will be mixed with pieces of fish. This will not affect the taste in any way, only appearance dishes.
As soon as the gelatin has set (this happens quickly on the balcony in winter), place pieces of fish on top (or decorations, if you had fish as the first layer).
Fill everything with the remaining broth. If the broth has completely cooled down during this time, heat it again and stir (so that the gelatin disperses). Place in a cool place until completely frozen.
That's it! As I already said, I do not serve it in molds, but place it in portions on plates. To lay it out beautifully, the form with the filler should be lowered into hot water and carefully turn over. The filler “pops out” very easily. If you want to serve in portions (and not cut into pieces), you can also use bowls. Beautiful, tasty, festive! What else do you need?!? :)) And we also need white horseradish for serving! Very tasty!
Recipe 6: simple fish aspic at home
For a recipe for making fish aspic with a photo, it is better to choose fish, as people say, of noble origin: sturgeon, pike, sterlet, pike perch. This dish will please everyone both on weekdays and on holidays. In my opinion, this is one of the best holiday cold appetizers that every experienced housewife should be able to prepare! Step by step recipe fish aspic with gelatin.
- pike perch 500 g
- broth 1.5 l
- carrots 1 pc.
- bay leaf to taste
- fresh frozen green peas 150 g
- black pepper to taste
- onion 1 pc.
- salt to taste
- gelatin 30 g
Let's start preparing fish aspic according to a step-by-step recipe with photos. Clean the pike perch from scales and entrails. Cut off the head and fins. Wash and peel the carrots and onions.
Pour 2 liters of water into a multicooker pan, add chopped carrots, a whole onion, spices, and fish. I cut the pike perch into pieces and cooked it in the “steamer” mode for 20 minutes.
While the fish was boiling, the gelatin was poured with cold boiled water and allowed time to swell. Take the finished fish out of the pan. Cool and separate from bones.
We dilute the swollen gelatin with strained fish broth, bring to a boil, and taking a little broth, fill the bottom of the mold. Let it harden and shape the bottom of the mold as desired. This is done so that the fish aspic according to this recipe is not only tasty, but also beautiful.
Grind the fish.
Place a layer of fish on top of the frozen jelly,
then boiled chopped carrots,
and then - boiled green peas. Add the remaining broth.
Place in a cool place and let it harden. Then turn it over onto a plate and serve the jellied fish with horseradish. To easily turn it over, you need to hold the bottom in hot water for 30 seconds. Bon appetit!
Well, now you know how to prepare fish aspic, a recipe with step-by-step photos that I showed you!
Recipe 7: the best fish aspic (with photo)
Prepare fish aspic with gelatin for any holiday; the recipe with photos will show step by step that the preparation is not as difficult as it seems at first. But in order for it to turn out really beautiful and tasty, you need to carefully follow all proportions and recommendations, as well as creatively approach the decoration of the dish. Our photo recipe for fish aspic is exactly the recipe that will help you prepare a tasty and at the same time beautiful dish that you won’t be ashamed to put on your holiday table. This aspic turns out to be light and low-calorie, which has a very positive effect on the stomachs of the guests gathered at the table, in contrast to the abundance of fatty and high-calorie foods.
- fish broth – 250 ml,
- fish fillet – 200 g,
- onions – 75 g,
- bay leaf – 1 pc.,
- peppercorns – 5 peas,
- carrots – 0.5 pcs.,
- pepper - to taste,
- instant gelatin – 10 g,
- water,
- salt - to taste.
Fish fillets for aspic need to be thawed at room temperature. Then we put it in the pan. Add onions, carrots, bay leaves, peppercorns and add water. Before cooking, the onion must be peeled, but there is no need to chop it, i.e. we will cook it whole.
Boil the fish for 30 minutes.
When the fish is ready, remove it from the finished broth. Cool the broth until warm. Grind the fish fillet into small pieces. Season the fish with ground allspice.
Dissolve instant gelatin in not completely cooled fish broth.
You can pre-soak gelatin in 50 ml. water to swell. This way it will dissolve in the broth faster.
To prepare our fish aspic, it is convenient to use silicone molds. Place boiled pieces of fish fillet on the bottom of the molds.
Fill everything with fish broth.
Place in a cool place to harden. It is best to prepare this aspic in the evening so that it can stand in the refrigerator overnight and have time to harden well. This way you won’t have to worry whether it will have time to assume the desired state.
Before serving, of course, you need to take care of decorating the dish - after all, it’s festive for us! We turn the silicone molds upside down onto a beautiful dish so that our fish aspic gets out of the mold onto the plate. Next, decorate it with any greenery that you like best. You can decide for yourself how else to decorate our fish aspic. For decoration, you can use lemon slices, or any other products at your discretion.
You can serve the aspic in portions or on a large platter.
To make the aspic prepared according to this recipe look brighter, you can add pieces of boiled egg, lingonberries, peas, pickled corn or pieces of greens to the fish in silicone molds.
Bon appetit!
Jellied meat and fish is a popular appetizer at any feast. A tender and very tasty treat is ideal for serving on the New Year's table. Despite the fact that there are quite a lot of ways to prepare it and each housewife has her own special secrets, the classic version of preparing this holiday treat is not at all complicated. Knowing the basic recipe, you can prepare this excellent appetizer from any fish - trout, pike perch, carp and other seafood.
Fish aspic
You will need:
- fish - one kilogram.
- water - 1 l
- onions- one pc.
- parsley root - one pc.
- carrots - one pc.
- bay leaf - one pc.
- gelatin - 50 gr.
- salt - to taste
- ground black pepper - to taste
How to cookFish aspic:
- We clean the fish, remove the entrails and gills. Then we cut off the heads and tails, cut the fish into pieces and remove the bones.
- Place the heads and tails in a saucepan, add water and boil. Peel, wash and add carrots, parsley root and onion to the pan. Add salt and pepper, add bay leaf and cook for 20 minutes, skimming the foam from the broth.
- Next, we will remove the heads and tails of the fish from the broth. Place pieces of fish fillet into a pan with broth and cook until done.
- Strain the broth through layers of gauze. Place the pieces of fish fillet on plates.
- Dissolve gelatin in a glass of broth and mix well. Then pour the gelatin solution into the pan with the broth, stirring constantly.
- Remove the pan from the heat, pour the broth into plates with fish and cool. Then put it in the refrigerator to harden.
- Take the frozen aspic out of the refrigerator and serve.
- The fish aspic is ready!
Red fish aspic
Compound:
- 400 g salmon (or trout) steak, about 1.5 cm thick,
- 1 small carp (about 700 g),
- 1 carrot,
- large onion,
- lemon,
- 1 sachet (15 g) instant gelatin,
- 6-8 cloves,
- 6 peas allspice and black pepper,
- sprig of parsley,
- salt,
- a handful of boiled shrimp,
- 7-10 boiled mussels (shrimp and mussels can be replaced with fresh bell pepper cut into strips and lemon slices).
Preparation:
- Clean the carp from scales, gut it, cut out the gills, wash it and cut it into several pieces. Cut the salmon steak into 2 or 4 pieces, remove the skin and carefully remove all bones. Cut half of the peeled carrots into circles, and cut the other half lengthwise. Cut the onion in half and stuff it with cloves.
- Boil about 2 liters of water in a saucepan, add vegetables, bring to a boil and add salt. Cook until the carrot slices become soft. Remove the carrot slices from the broth (leave the carrot slices in the saucepan). Place carp pieces, allspice and black pepper in a saucepan and cook the fish over medium heat for about 20 minutes. Then remove the carp and vegetables from the broth (you will no longer need them for this dish), and add salmon pieces to the broth. Cook for 7-10 minutes. Remove the cooked salmon from the broth, place it in a pouring dish, add salt if necessary and sprinkle lemon juice.
- Strain the broth, which should be approximately 800 ml, through several layers of gauze. Add salt if necessary. Following the instructions on the package, dilute the gelatin in the broth. Place shrimp, mussels (chopped peppers and lemon slices), parsley leaves and figures cut out of carrot slices on the bottom of the form with salmon. Carefully pour just enough fish broth into the pan so that the carrots and seafood do not start to float and remain on the surface of the finished dish.
- Place the mold in the cold and wait until the broth hardens. Add the remaining broth, the temperature of which should not be higher than room temperature, and refrigerate the dish until completely frozen. To remove the aspic from the mold, immerse it almost to the brim in hot water for 2-3 minutes, then remove from the water, cover with a serving dish , turn over and remove the mold together. Before serving, be sure to pour lemon juice over the aspic. If you poured lemon slices, reduce the amount of juice accordingly.
Fish jellied recipe
Compound:
- Trout – 1 pc.
- Onion – 1-2 pcs.
- Carrots – 1 pc.
- Gelatin – 25 gr.
- Bay leaf and spices - to taste
For decoration:
- Lemon
- Bell pepper
- Carrot
- Fresh cucumber
- Fresh greens
- Celery stalk
How to cook:
- Trout comes in different varieties. There are huge ones that are bred in special pools. And there is a small one. So we'll take it. I want to say right away that you need to clean the scales right away, even before gutting and further cutting begins. Otherwise it will be difficult later. In a word, we will carefully remove the scales, and then, after washing the fish, we will begin cutting up the carcass, cutting off the head, tail, fins, fat, gutting everything inside and removing the fillet from the backbone. This is what a fish should look like.
- A question of this kind - what to do next? I'm talking about how to cut the fish further. Everyone chooses this for themselves. I wouldn’t put pieces of fish in aspic at all - I only like the part that hardens from the broth. But not everyone thinks so? Therefore, let's cut each one into the pieces that he would like to see in aspic. In short, we’ll cut it into steaks – thin or thick, it’s up to you.
- Well, now you can take on the important step - preparing the broth. As I said, there are two options, and I’ll tell you about two, because I cooked it the other day and I remember all the nuances. Can be cooked without spices. Yes, but you can do it with them. So, let's peel the carrots and onions, put them in a saucepan, adding various greenfinch stems, as well as peppercorns and bay leaves. Add water and let it cook.
- We cook all this for about 10 minutes, and add the head (cleaned, of course, from gills and eyes), tail, ridge, that is, everything that we cut off. Bring the broth to a boil, cook for 10 minutes. Now turn off the gas, but do not remove the fish. We’ll take out the vegetables and, while the fish and broth are steeping, we’ll think about how to nicely cut carrots, lemons, cucumbers, peppers, etc., so that we can decorate the aspic later. Is your head cold? Let's take out all the fish. We need to take it apart.
- The broth is already very rich. But I decided to check whether it was possible to do without gelatin, and therefore I divided everything into two parts. I put steaks in the second one. Turned on the gas and added fire, added a little water. The fish is cooked for about 7 minutes. But we are not in a hurry to remove it from the broth. We are experimenting. In a word, when the fish and broth have cooled, take out the fish pieces. We have other things to do.
- But from here everything will go differently. I divided the broth into two portions. One decided not to fill it with gelatin, in case it seized. And with the second I decided to experiment. And, looking ahead, I will say that I have not regretted my love for experiments. I diluted the entire sachet in water. I strained the broth twice because it was immediately clear, as I wanted.
- But, I’ll admit right away, it didn’t work out for me at first, I had to pour it all out! The gelatin turned out to be expired, so it disfigured the broth - it became cloudy and even reddish. It’s good that I didn’t take risks and divided the broth, now I could experiment further! I had to rush to the store for another gelatin. And he made me happy. It was instant. All I had to do was stir it, add it to the hot broth, and then pour it into plates. Which is what I did.
- I’ll just add that before pouring the broth, I put different decoration elements in each plate. Somewhere there was a carrot, somewhere a pepper, a cucumber, and so on. I did something completely different with several plates - I poured a tablespoon of broth with gelatin on the bottom of each one, put a cucumber, etc. in it, and put it in the refrigerator. And I did this in layers. You can see for yourself how beautiful it is! We simply pour the rest into plates containing fish and vegetables.
Red fish aspic
When there is an abundance of red fish, I cook a lot of all sorts of delicacies from it, including aspic. Fortunately, there is everything for this and in such quantities that you can forget about gelatin. I never stick to exact proportions when preparing it. Yes, and there is no need for this. fresh fish will still make aspic.
Compound:
- heads, fins and bones of red fish
- red fish fillet
- salt to taste
- allspice and black peppercorns
- bay leaf
- 1-2 carrots
- celery root
- 1 onion
- green onions, parsley or herbs optional
- lemon
How to prepare red fish aspic:
- As a red fish, I use chum salmon, which goes to spawn here at the end of September. When cooking it, there are always heads, fins, and bones left with some meat. It is from this goodness that you get either a delicious fish soup or a real aspic without gelatin.
- I take a couple of these heads, the spine with ribs left over from fillet production, the skin removed for the same reason and put it all in a large pan. I'm pouring cold water and put it on fire. I bring it to a boil, skim off the foam, which is usually very little, turn down the heat and cook for half an hour.
- Immediately add whole carrots and onions to the broth. You can also add celery root, bell pepper and whatever else you want. I also send peppercorns there. I don’t like cloves and always do without them. But anyone who likes this taste can use it.
- After half an hour of cooking, the fish is well cooked and the broth becomes sticky. It feels good if you take a little of it and drop it on your hand. I add bay leaf to the broth and turn it off. Let it sit and cool a little.
- Then I strain the contents of the pan through a colander. I set the broth aside and sort through the bones, separating the pieces of fish.
- I cook prepared pieces of chum salmon fillet in the same broth. They cook quite quickly, about 10 minutes. At the end of cooking, add a little lemon juice.
- I strain the broth through a colander again.
- I put pieces of boiled fish, carrot slices, bay leaves in a patch or glass pan and fill it all with fish broth. I sprinkle finely chopped green onions on top and put them in the refrigerator to harden.
- For festive table such aspic must, of course, be garnished with red caviar, quail eggs and pieces of vegetables. And for lunch, as a snack, it flies away even without any additional decorations.
Jellied pike perch
Jellied pike perch will be somewhat more difficult to prepare than oven-baked fish or fish soup, but with some time you can get a great dish for a holiday. And, if you decorate it in an original way, it will become a decoration New Year's table.
Compound:
- 1 pike perch - 1-1.5 kg
- 1 onion
- 2 carrots
- bay leaf
- 1 lemon
- 30 g gelatin
- salt to taste
- black peppercorns to taste
- for decoration - olives, green peas, currants, lingonberries, quail eggs, red caviar, parsley
Preparation of jellied pike perch:
- Clean the pike perch, gut it, cut off the head, tail, fins and wash thoroughly. Cut the fish into pieces. Pour 1.5 liters of water into a saucepan and cook the fish in it along with whole carrots, onions and black pepper for about 15 minutes, skimming off the foam. At the end of cooking, add bay leaf and salt.
- Remove the pike perch, cool and separate the meat from the bones. Carefully cut it into pieces. Cool the broth and strain through several layers of gauze. If the broth turns out cloudy, you can lighten it with egg whites and minced meat.
- Add pre-prepared gelatin to the broth. Divide it into 3 parts. Pour one part of the broth into the bottom of the dish and put it in the refrigerator to harden. Place pieces of fish on top of the frozen layer and pour in the second part of the broth. Put it back in the refrigerator to harden.
- And then, decorate the pike perch aspic as your imagination tells you, with olives, lemon, green peas, boiled carrot flowers, herbs, red caviar, berries, quail eggs. Pour in the remaining broth and cool again. Serve it with horseradish.
Sturgeon aspic
Ingredients:
- Fish – 1 kg
- Carrots – 50 g
- Gelatin – 20 g
- Lemon – ½ pc.
- Black peppercorns, bay leaf, parsley and celery root, salt, herbs - to taste
Cooking method:
- Peel the sturgeon, rinse and boil. Then cool and remove skin and cartilage. Cut into slices and place on a plate.
- Prepare the jelly: strain the broth in which the fish was boiled, heat to a temperature of 90-95°, but do not boil. Add gelatin soaked in cold boiled water, stir until it is completely dissolved and remove from the stove. Cool to room temperature.
- Decorate the prepared pieces of fish with carrots, lemon, herbs and pour in the jelly: first just cover the pieces of fish with the broth and let the jelly “set”, and then carefully add the remaining jelly.
Marinated jellied fish
For this dish, it is better to use meaty fish without small bones: hake, cod, sturgeon, carp, Argentina, etc.
Ingredients:
- Fish – 1 kg
- Onion – 100 g
- Carrots – 100 g
- Vinegar – 100 g
- Gelatin – 30 g
- Salt, sugar, bay leaf, allspice - to taste
- Parsley, celery - to taste
Cooking method:
- Cut the fish into pieces with skin but no bones. Using all the fish waste, simmer the broth with vegetables for about 1 hour. Then strain the broth, boil, put pieces of fish in it and cook until tender.
- Remove the finished fish from the broth and cool. Add vinegar, sugar, gelatin pre-soaked in cold water to the broth and heat to a temperature of 95°, but do not boil.
- Place the pieces of fish on a dish for aspic, pour over the cooled broth and leave to harden. Decorate the aspic.
Stuffed fish aspic
Ingredients:
- Fish – 1 kg
- Onions – 100 g
- Wheat bread – 50 g
- Butter – 20 g
- Egg – 1 pc.
- Gelatin – 50 g
- Parsley, celery, bay leaf, salt, black peppercorns - to taste
Cooking method:
- Prepare the minced meat: fish pulp, pre-soaked and squeezed white bread, mince the onion twice. Add to the resulting mass raw egg, butter, salt, pepper and beat until a fluffy homogeneous mass is formed.
- Fill the fish with minced meat and sew it up.
- Separately, prepare fish broth with spices from the heads, bones, and fins. Pour the prepared broth over the stuffed fish and simmer over low heat. Add gelatin to the strained broth as stated in previous recipes.
- If the broth turns out to be cloudy, it should be lightened with egg white: add the white to the boiling cloudy broth, simmer for 20 minutes, cool and strain. And then add gelatin.
- Place the finished fish in portions on a dish for aspic, garnish with herbs, eggs, olives, lemon and pour over the jelly.
- The aspic can be served with horseradish or any hot sauce.
Hake aspic
Ingredients:
- Fish – 1 kg
- Carrots – 25 g
- Onion – 25 g
- Parsley root – 25 g
- Gelatin – 10 g
- Ready horseradish – 100 g
- Salt, pepper, bay leaf, green onions - to taste
Cooking method:
- Cut the prepared fish fillet into portions, add cold water and cook until tender, adding onions, roots, and spices.
- Cool the finished fish and place on a plate. Continue to cook the fish broth with bones and fins, then strain, combine with soaked gelatin, grated horseradish, chopped green onions.
- Pour this broth over the prepared fish, decorated with carrots and herbs, and cool. Read more
How to make fish aspic even tastier - some useful tips
- We don’t add salt to the broth, and if we do, do it carefully.
- Don't forget to remove the bones from the fish. There are few of them, but they exist.
- The second broth, without gelatin, did not harden. Therefore, we take gelatin, 25 g. for half a liter of broth (dilute in half a glass of water) - it sets perfectly!
- Stir the gelatin for a long time until it is all dissolved and strain.
- The fish must be cooked clean and placed only in hot water - otherwise the broth will become cloudy.
- If the broth is cloudy, it is recommended to add the beaten egg whites to the broth, bring to a boil, turn off, cool and boil again.
The quality of the broth, its aroma, and richness affect the final dish. If you go the simple route and dissolve gelling agents in water, fish aspic is unlikely to please you. There are concentrates in which gelatin is already mixed with seasonings and all kinds of flavor and color enhancers. My recipe is for supporters of natural products.
So, first we will cook a rich fish broth. Then we separate the tender meat, put it in a beautiful bowl, cover it with aromatic strained jelly and set it to harden for an hour and a half. That's it, the homemade fish aspic is ready.
Cooking time: 180 minutes / Number of servings: 8-10
Ingredients
- som - 2 kg
- instant gelatin - 15 g
- onion - 1 pc.
- carrots - 1-2 pcs.
- garlic - 1/2 pcs.
- celery - 2-3 stalks
- parsley - 5-6 branches
- peppercorns, coriander, bay leaf, salt to taste
Preparation
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I repeat, the secret of a delicious aspic (both meat and fish) is in a rich and aromatic broth. Even a simple fish or a lean piece of chicken becomes a worthy snack if the gelled layer has a pleasant consistency - it does not melt and does not look like rubber, is soaked in spices, roots and root vegetables, moderately seasoned with salt and is transparent. And when the catch is significant, the fish is meaty, fatty and good in any form, cooking becomes a pleasure.
It is difficult to spoil catfish, especially large ones. In fact, for boiled or baked catfish, in addition to salt and hot pepper nothing is needed, not even a drop of oil is optional here. Catfish meat is not only tender, without the sharp aroma of freshwater fish, but also juicy and quite fatty. An additional bonus is that there are no small bones, and the fish itself is scaleless.
First of all, we cut the carcass, wash it in cold water, and remove the gills. If you cook in a pan, you can cut into steaks. We definitely use the tail and head.
Place a cut fish carcass, celery stalks, one or two carrots, peeled onions (to enhance the golden color of the broth, add additional onion peels), garlic, herbs, and spices into boiling water. They often salt it right away; I prefer it at the end of cooking.
There should be a lot of water, but since gelatin is present, it is easier to achieve the goal. Cover all components with water, bring to a boil again and simmer uncovered for 2-3 hours until the liquid has evaporated by half. Maintain moderate heat while bubbling constantly.
After the allotted time, the amount of liquid will decrease and the color will darken. If you haven't salted it yet, add salt. Taste it and adjust it to your liking, but with a little salting. If, after tasting, you decide that a particular spice is not enough, season now.
It is clear that after such a long cooking time, the white meat of the catfish separates from the bone on its own; it is ready. Finally, boil and immediately remove from heat.
For the purest jelly, you should strain the rich fish broth two or three times, preferably through several layers of gauze.
Usually there is too much broth. You can, of course, use it entirely. There are options for aspic with fish at the bottom of the plate under a tall transparent jelly or jelly mixed with vegetables and herbs.
I measure out 400-600 ml of strained broth, pour the rest into food containers and silicone muffin tins and freeze. I use this semi-finished product for fish soup or some gravy or sauces.
We disassemble the boiled catfish meat into fibers, separating it from the bone. Leave as is or mix with crushed fresh garlic, pepper if necessary.
Dissolve instant gelatin in hot, strained catfish broth. Read the instructions and follow the dosage directions. We place the meat on plates first, complementing it with bright accents: carrot and lemon slices, parsley leaves.
Fill with jelly mixture so as to completely cover the fish and decorative inclusions. After cooling to room temperature, place on the refrigerator shelf until hardened. After an hour we check, as a rule, the saturated broth has time to completely set.
As a result, our food supplies include frozen semi-finished fish broth and catfish jellied fish.
Before serving, leave the aspic with gelatin in the refrigerator and serve among appetizers and salads.
Number of servings
Ingredients:
Preparing this dish will not cause much difficulty for the hostess, but it is necessary to know some nuances. As for the main ingredient - fish, it is best to use pike perch, trout or pollock fillets. These types of fish are inexpensive compared to sturgeon breeds, and taste qualities no worse. In order for the aspic to “melt in your mouth” and turn out unusually tasty, you need a certain set of products.
For decoration you can take boiled eggs, greens, cranberries, green peas and lemon. To make such a dish look decent, it is advisable to take fresh greens and in sufficient quantities.Lenten dishes from the chef - Kirill Zebrin will tell you the secrets of aspic... Watch the video!
How to cook jellied fish:
Depending on family or holiday individual traditions, fish aspic can be prepared either in a single large dish form or in portions in small bowls.
Cut carrots and onions into small pieces. Soak the gelatin in 150 g of boiled water and leave for about 40 minutes.
The fish should be cleaned, but it is better not to cut off the head, removing the gills from it. Place the cleaned fish in a suitable pan, adding cooked carrots, onions, peppers, bay leaves, cloves and salt to taste. Pour water over it all, bring to a boil and leave to cook for about 25–30 minutes.
Then strain the hot broth through a sieve, add diluted gelatin and stir until the mass is completely dissolved.
The fish must be separated from the bones and carefully cut into medium-sized pieces.
Pour a little broth into the serving molds, approximately a layer of 4–5 millimeters. Place the molds in the refrigerator for about 25 minutes until the mixture hardens. Carefully place pieces of chopped egg, peas, herbs and cranberries on a layer of frozen jelly.
Fill this with broth until the ingredients are covered. Place back in the refrigerator for the same amount of time until the layer hardens completely. Place pieces of fish fillet on the frozen layer.
Coming New Year, which means you already need to think about the New Year’s menu. A classic appetizer for the holiday table is fish aspic. It can be prepared from almost any fish, because the quality of this dish largely depends not on the variety, but on the properly cooked broth. By the way, this treat is Lenten, so this is a real find for those who fast or adhere to proper nutrition.
A simple and tasty recipe for fish jellied with gelatin
In this recipe you are invited to prepare a delicious holiday dish - pike perch aspic. This fish contains little fat, many nutrients and has tender meat. Prepare in portions in beautiful molds.
Cooking time – 1 hour 30 minutes.
Servings – 6.
2 hours 15 min. Seal
Bon appetit!
How to prepare aspic without adding gelatin?
The best fish for aspic is carp. This fish is tasty, inexpensive and contains a sufficient amount of gelling agents, so the aspic holds its shape well even without gelatin. Small bones can be easily removed from boiled fish.
Ingredients:
- Carp – 1 carcass.
- Onions, carrots, root parsley - 1 pc.
- Black peppercorns – 10 pcs.
- Salt - to taste.
Cooking process:
- Clean the carp carcass from scales, cut off the head with tail and fins and remove all the entrails. Place the scales in a gauze bag, because it contains greatest number gelling agents. Remove the gills from the head.
- Cut the carp into portions. Remove small bones from the fish later.
- Peel the vegetables and rinse them.
- Place the fish trimmings (head with fins and tail), peeled onions, carrots and parsley in a deep saucepan and add water until the entire fish is covered; do not add more. Also put a bag of fish scales, bay leaves and black peppercorns into the pan.
- Place the broth over high heat, bring to a boil, skim off the foam and add salt to your taste.
- Cook the fish broth over low heat for 40 minutes.
- After this time, add the chopped pieces of carp to the broth and cook for another 10-15 minutes from the moment the broth boils for the second time.
- Then carefully remove the fish and vegetables from the pan and transfer them to a separate dish. Strain the broth through a sieve.
- Remove the backbone, rib bones and small bones from the fish pieces.
- Cut the boiled carrots into slices.
- Form the aspic on a large beautiful dish according to your taste and imagination.
- Pour the broth over the laid fish and vegetables and leave the dish for 1 hour at normal temperature. Then place in the refrigerator for 4-5 hours to cool completely.
Bon appetit!
Step-by-step recipe for making jellied pike perch
This is a recipe for the king of the New Year's table - jellied pike perch. By following all the steps of the recipe correctly, you will receive a presentable dish of pieces of delicious fish in a transparent jelly. You can decorate the appetizer to your liking.
Ingredients:
- Fresh pike perch – 1 large carcass.
- Carrots and onions – 1 pc.
- Gelatin – 2 tbsp. l.
- Water – 1.5 l.
- Salt – 1 tbsp. l.
- Black and allspice peas - to taste.
- Lemon, eggs, herbs and peas for decoration.
Cooking process:
- Clean the fish from scales, cut off the tail, fins and remove the entrails. Be sure to remove the eyes and gills from the head. Then rinse the fish with cold water.
- Cut the fish carcass lengthwise along the ridge and remove it along with the bones.
- Cut the resulting fish fillet into portions.
- Peel and rinse the onion and carrot.
- Place the head, fins, tail and ridge in a cooking vessel, add vegetables, peppercorns and cover with cold water.
- Cook the fish broth over low heat for 40 minutes from the start of the boil, skim off the foam from the surface.
- After this time, strain the broth through a sieve or cheesecloth folded in four into another bowl, place pieces of pike perch fillet into it.
- Salt the broth to your taste.
- Re-cook the fish pieces in the broth for 20 minutes.
- Pour boiling water over the required amount of gelatin to swell and dissolve.
- Carefully remove the pieces of pike perch from the prepared broth, add the swollen gelatin to the broth and mix everything well so that the gelatin is completely dissolved. To make the aspic clear, add the beaten white of one egg to the broth and strain the broth again.
- Form the aspic on a large beautiful dish and gradually. Place lemon slices at the bottom of the dish, pour in the broth and place in the refrigerator for a while. Then lay out the fish, fill it with broth and cool. Place carrots, boiled egg mugs, herbs and peas in the last layer and fill with the rest of the broth. Place the dish in the refrigerator for several hours, or better yet overnight.
Bon appetit!
A simple and delicious recipe for pink salmon aspic
This dish is not only an exquisite and appetizing decoration for the holiday table. It is also healthy and dietary, which is important in the everyday menu. It's easy to prepare and quick. Prepare the aspic with the addition of gelatin. We decorate with any products to your liking.
Ingredients:
- Gutted pink salmon – 1 pc.
- Gelatin – 1 tbsp. l. with a slide.
- Salt – 1 tbsp. l.
- Onions and carrots - 1 pc.
- Water – 1 l.
- Allspice – 4 peas.
- Laurel leaf – 2 pcs.
- Egg – 2 pcs.
Cooking process:
- First, pour the gelatin with cold water and leave it to swell.
- Wash the fish well under running water and cut into medium pieces.
- Peel the onions and carrots and wash them.
- Place the pieces of fish and peeled vegetables in a cooking vessel, add the required amount of cold water and put on fire.
- Bring the fish to a boil, remove the foam from the surface, add salt, allspice peas, bay leaves and cook over low heat for 10 minutes.
- After 10 minutes, remove the fish pieces from the broth and continue cooking the vegetables for another 20 minutes.
- Remove bones and skin from boiled fish.
- Remove the cooked vegetables from the broth.
- Strain the broth through a piece of gauze folded in four layers, pour into the same container and put on fire. Place the beaten white of one egg into the boiling broth, stir, and when the white has curdled, strain the broth again.
- Place the swollen gelatin into the hot broth and stir until the gelatin is completely dissolved. You can dissolve it faster by putting the broth on low heat for a couple of minutes.
- On a large dish we beautifully place pieces of fish, mugs of boiled eggs, stars of boiled carrots and fill everything with broth with gelatin.
- Cool the aspic first at room temperature, then in the refrigerator.
Bon appetit!
Very tasty pike aspic with gelatin
Pike contains few gelling substances, so aspic from this fish is prepared only with gelatin. An important point preparing this delicious dish is the exact observance of the ratio of gelatin and water. For delicate jelly, take 20 g of gelatin per liter of fish broth, for a dense and motionless texture of aspic - 40 g per liter.
Ingredients:
- Pike – 1 kg.
- Water – 2 l.
- Gelatin – 80 g (4 heaped tablespoons).
- Onions and carrots - 1 pc.
- Salt – 2 tbsp. l.
- Spices to taste.
- Greenery for decoration.
Cooking process:
- Clean the pike from scales and remove the entrails and gills from the head. Do not remove the head, it gives a good fat. If you have frozen pike, defrost it in the refrigerator. Then rinse the fish well.
- Place the prepared fish in a saucepan, pour in the required amount of water and bring to a boil over high heat.
- Then add the peeled onion, carrots, bay leaf, a little salt and cook over low heat for half an hour, no more. Skim the foam from the surface of the broth.
- Soak the calculated amount of gelatin in cold water (4 tablespoons of gelatin need 2 cups of water).
- Remove the boiled fish from the broth onto a separate plate.
- Strain the broth into a thick sieve or cheesecloth folded in four layers.
- Add spices and soaked gelatin to the broth, stir well until it is completely dissolved, and salt the broth to your taste.
- Let the broth sit for 10 minutes, just do not cook, otherwise the gelatin will collapse.
- Cut the boiled pike into portions, removing the bones.
- Cut the boiled carrots beautifully (in circles or stars).
- Place pieces of fish and chopped carrots on a large platter, and add fresh parsley for decoration.
- Pour the broth with gelatin over the fish and, after cooling slightly, place it in the refrigerator for 2 hours. Ready dish bring to the table.
Bon appetit!
A simple recipe for canned fish aspic
This dish refers to home-cooked food a quick fix. Using this recipe, you can prepare aspic from regular canned fish. The dish will be inexpensive and tasty. For one jar of canned food you will need 300 ml of water, and the broth can be made from inexpensive fish or trimmings (backbone, heads and tails), fish stock or vegetable cubes. The appetizer will be excellent.
Ingredients:
- Canned fish (in own juice) – 250 g.
- Carrots and onions – ½ pcs each.
- Gelatin – 1 tbsp. l. (20 g).
- Water – 300 ml.
- Salt and herbs - to taste.
Cooking process:
- First, soak the required amount of gelatin in cold water for 20 minutes.
- Make broth from the ingredients you have (fish scraps or cheap fish). Be sure to add peeled pieces of carrots and onions to the broth.
- If the broth is cloudy, lighten it with beaten egg white and then strain through a piece of gauze folded in four layers.
- Place the soaked gelatin into the hot cooked broth and stir until completely dissolved.
- Sprinkle the broth with salt and pepper to your taste.
- Divide the fish from the jar into pieces up to 2 cm in size.
- Place chopped boiled carrots, lemon slices, a boiled egg or peas - whatever you find in your refrigerator - at the bottom of the jellied dish.
- Be sure to add fresh herbs to the aspic.
- Place pieces of fish on top of this decor and fill it with broth and gelatin.
- Cool the aspic in the refrigerator for 2 hours.
- Ready delicious snack You can serve it to the table.
Bon appetit!
Delicious red fish aspic
We present to your attention classic recipe bright festive dish - red fish aspic. It is prepared from fillets or steaks of this fish and a salmon soup set (head, tail, fins and backbone). Cook with gelatin and decorate the dish with lemon and fresh herbs.
Ingredients:
- Red fish fillet – 200 g.
- Salmon fish soup set – 1 pc.
- Onions and carrots - 1 pc.
- Gelatin – 2 tbsp. l.
- Salt – 1 tsp.
- Black peppercorns – 7 pcs.
- Lemon and dill for decoration.
Cooking process:
- Place the washed head, ridge, tail and fins in a cooking pot.
- Fill them with cold water 2 fingers above the level of the fish.
- Bring everything to a boil over high heat and skim off the foam from the surface of the broth.
- After the boil begins, turn the heat to low and add salt, peppercorns and peeled onions and carrots to the broth. You can add laurel leaves and other spices to the broth to taste.
- Cook the fish, covered, for 40 minutes.
- After boiling the broth for 20 minutes, add the fish fillets.
- Soak gelatin in half a glass of cold water.
- Remove all fish and vegetables from the prepared broth. Discard the onion. Cut the carrots into circles and cut out stars from them.
- Using your hands, separate the fish into individual pieces, removing the bones.
- On a large dish, beautifully arrange pieces of fish, carrot stars, several half-circles of lemon and green dill.
- Transfer the soaked gelatin to the broth and mix it well until the gelatin is completely dissolved.
- Then strain the prepared broth through a thick sieve or cheesecloth folded in four.
- Pour the broth over the fish on a platter.
- Cool the aspic in the refrigerator until completely set and ready to serve.
Eat for your health!
Step-by-step recipe for making pollock fish aspic
You can make aspic from pollock - a wonderful and tasty addition to your dinner. This delicate dish with a piquant taste, which will be given to it by black currants and parsley, will wonderfully decorate the holiday table.
Ingredients:
- Pollock – 300 g.
- Carrots and onions – 1 pc.
- Water – 4 tbsp.
- Gelatin – 2 tbsp. l.
- Salt or all-purpose seasoning - to taste.
- Blackcurrant – 1 tbsp. l.
- Lemon and parsley for decoration.
Cooking process:
- Thaw the pollock carcass in the refrigerator or cold water. Then clean the fish, remove the tail and fins and cut it into pieces 1 cm thick.
- Soak gelatin in half a glass of water.
- Peel the carrots, onions and rinse them. Chop the carrots into circles and the onion into medium cubes.
- Boil water in a separate bowl and place chopped vegetables, tail and fins in it. Add all-purpose seasoning (it contains salt) to the broth or add salt to your taste and add spices. Boil everything for 20 minutes, then add chopped fish to the broth. Cook the fish briefly, 5 minutes, otherwise it will lose its shape.
- Carefully remove the pollock pieces from the prepared broth.
- Strain the broth into a thick sieve.
- Then add the soaked gelatin to the hot broth and mix well until it is completely dissolved.
- Place the fish pieces on a large plate or other form, removing the bones. Place carrot slices, green parsley and black currants (can be frozen) on a platter, which will add a pleasant taste, sourness and color to the aspic.
- Pour the prepared broth over the fish and place in a cool place to harden. After 2-3 hours, serve jellied pollock for dinner as an addition to the main course.
Bon appetit!
A very tasty and simple recipe for mackerel aspic
As an alternative to salted and baked mackerel, you are invited to prepare an equally tasty jellied dish from it. It will also appeal to those who observe fasts. The dish is inexpensive, prepares quickly and will delight you with its taste.
Ingredients:
- Frozen mackerel – 1 pc.
- Onions and carrots - ½ pcs each.
- Gelatin – 1 tbsp. l.
- Water – 2 tbsp.
- Salt and spices - to taste.
- Egg and lemon for decoration.
Cooking process:
- Cut off the mackerel's head, tail, fins, and remove the entrails. Then rinse the fish thoroughly, removing the inner black film. Fillet the fish.
- Soak the required amount of gelatin in boiled water.
- Peel the vegetables and cook broth from them, adding salt and spices to your taste, head with gills removed, tail, ridge.
- Cook this broth for 20 minutes, then add the fish fillet to it and cook over low heat for another 15–20 minutes.
- You can flavor the broth with laurel and black pepper.
- Remove the cooked mackerel from the broth, cool and divide into pieces.
- Place the soaked gelatin into the broth, stir, placing the pan over low heat, just do not boil.
- Then strain the broth several times through a sieve or cheesecloth.
- Place the fish pieces on a plate or in small molds.
- Garnish the dish with boiled egg slices and lemon.
- Pour the prepared broth over the fish and place in the refrigerator for 3 hours to harden.
Bon appetit!
Jellied fish with mayonnaise on the festive table
In this recipe, you are invited to prepare fish aspic in broth with the addition of mayonnaise, which will make the dish unusual in appearance and taste. It can be prepared from any fish. If you prepare everything correctly, then no one will say “what a disgusting thing this jellied fish of yours is.”
Ingredients:
- Fish – 0.5 kg.
- Mayonnaise – ½ tbsp.
- Fish broth – 0.5 l.
- Gelatin – 1 tbsp. l.
- Onions and carrots - 1 pc.
- Salt and spices - to taste.
- Lemon, eggs, sweet peppers and herbs for decoration.
Cooking process:
- First, prepare all the necessary ingredients for preparing the aspic.
- Clean the fish, remove everything unnecessary: head, tail, fins and entrails, and then rinse it well in cold water. If the fish has a specific smell, pour lemon juice over it before cooking.
- Peel the vegetables and soak the gelatin in water.
- Boil the fish with vegetables, adding salt and spices to the broth to your taste. Cook the fish briefly so that it does not lose its shape.
- Remove cooked vegetables and fish from the broth.
- Add the soaked gelatin to the broth and stir well until it dissolves. If the broth is cloudy, lighten it with raw egg white.
- Then strain the broth through a piece of gauze folded in four or through a thick sieve and divide it into two parts. Mix half the broth well with mayonnaise and leave it in a warm place so that it does not harden.
- Divide the boiled fish into pieces of arbitrary sizes.
- Nicely chop the boiled carrots and egg. Cut the lemon into thin half rings.
- Place the chopped ingredients symmetrically on a large platter. Place the pieces of fish on them and pour half the broth over everything.
- Place the dish in the refrigerator for 2 hours.
- After this time, pour the second half of the broth mixed with mayonnaise onto a dish and cool.
- Your aspic turned out very beautiful and appetizing.
Eat for your health!
