Jellied fish. How to prepare fish jellied pike perch with gelatin - step-by-step recipe with photos

17.10.2019

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

How to cook jellied fish

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

With gelatin

There are so many variations of this snack that it is impossible to derive a single technology, but there is a general traditional algorithm, the conditions of which all recipes meet. Classicfish aspic with gelatinprepared with the following proportions of components:

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

Without gelatin

Some housewives prefer a structure that is not too dense, so they avoid adding gelatin. This is possible, if red fish is used, the aspic will turn out almost traditional. With white it will look more like fish jellied meat, even if you took a fatty piece. The operating technology remains standard, so there is no need to consider it separately here. Please note thatfish aspic without gelatinwill require increased hardening time.

Which fish is best to make jellied fish from?

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

How to clarify fish broth

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

Take cold egg white and beat without additives until stiff foam. For every liter of broth you need 2 eggs.
Crush the shell and mix it in.
Add this mass to the aspic broth.
Wait until it boils and a “cap” appears on the surface.
Remove from heat and let cool slightly (10-12 minutes).
Repeat steps 4-5 twice.
Drain the broth through cheesecloth 5-6 times, cool.

Fish jellied recipe

This cold dish is prepared according to the standard procedure, no matter what additives are introduced and no matter how the presentation form is changed. Having studied the basicjellied fish recipe, you can independently find the ideal formula for this snack. It is recommended to serve the fish-based aspic with horseradish or mayonnaise sauce with herbs or lemon zest, and add a crust of warm rye bread to it.

From pink salmon

Calorie content of the dish: 729 kcal.
Purpose: for a snack.
Kitchen: homemade.

It's tasty and healthypink salmon aspicinteresting for its composition: vegetables are added, so the dish can be served as a complete nutritious lunch. Mushrooms and red fish are not a very popular combination, but satisfying and light. To give the fish aspic a more interesting color, you can add 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:

Pour gelatin with water according to the instructions on the bag.
Cook broth (1.5 l) from steaks and carrots for half an hour over medium heat. Season with dried garlic and salt.
Boil the mushrooms separately, or you can also add spices.
Mix the broth strained through cheesecloth with the swollen gelatin.
Pour the peas into the mold. Place pieces of mushrooms and fish on it.
Pour in broth. Cool the fish aspic for 4 hours.

From bearings

Cooking time: 5 hours 15 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 973 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: medium.

This artificially bred sea white fish belongs to the mullet family and is rarely used by housewives because it is not universally available. Recognized as a delicacy product with excellent tender meat, which is practically devoid of bones. Prepareaspic from pelengasa pleasure, especially considering the speed of cooking the fillet.

Ingredients:

pelengas – 1 kg;
bell pepper;
carrot;
salt, seasonings;
gelatin instant cooking– 30 g.

Cooking method:

Pour the ridge, scales and head of the pelengas with water (2.5 l), wait until it boils. Cook over low heat for an hour - this way you can reduce required quantity gelatin.
Strain the broth three times and boil again. Add fillet pieces. Cook for 6 minutes.
Catch the fish and let cool. Arrange in shape.
Place fresh carrots and pieces of bell pepper nearby.
Pour in warm broth mixed with gelatin and cool for 4 hours.

Cod fillet

Cooking time: 4 hours 20 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 1013 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: medium.

This cod aspicinteresting little innovation: you will master tinting fish broth, which will be useful for creating a beautiful aspic for the holiday table. The base should turn out just as transparent and luminous, but colored, which looks very impressive. In the future, you can experiment with different natural dyes.

Ingredients:

cod – 1 kg;
large beets (sweet variety) – 200 g;
gelatin – 25 g;
carrots – 200 g;
spices, salt;
green.

Cooking method:

Cut off the head and tail of the cod, add water (1.8 l). After boiling, cook for 50 minutes, making sure to add spices.
Remove the bones from the carcass and remove the skin as well. Cut into pieces and add to the broth 10 minutes before the end of cooking. At the same time add peeled carrot slices.
Pour gelatin with water to swell.
Strain the broth and pour into another container. Throw in the chopped beets and cook for another quarter of an hour - the color should change.
Strain the broth again, add gelatin and stir.
Fill the form with fish (fillet cubes), herbs and carrots in layers. Pour in broth.
Cool the aspic for 3 hours, serve as slices.

From salmon

Cooking time: 5 hours 35 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 1326 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: medium.

Most people who grew up in the post-Soviet space are familiar with the catchphrase Hippolyta from "The Irony of Fate" about jellied fish. It caused an increase in interest in this dish, sosalmon aspic- a snack that is associated mainly with the New Year's table. No negative epithets will flash through the heads 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 - 100 g;
gelatin – 8 g;
carrots – 2 pcs.;
a bunch of greenery;
seasonings

Cooking method:

Wash the salmon and remove the skin. Cut the fillet into cubes, add water (2 liters).
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.
Do the same with white fish, just take a separate pan with a smaller volume and pour only 1 liter of water. Don't forget the spices.
Use a slotted spoon to catch the pieces of fish.
Pour gelatin with water according to instructions.
Boil the eggs hard and cut them in half lengthwise.
Cut the olives into quarters or rings. Lemon - in circles.
Peel the carrots, wrap in foil, bake for 20 minutes (oven preheated to 190 degrees). Cut into slices.
Strain both broths into one container and add the swollen gelatin. Heat until the grains disperse, stir.
Fill a large container with all the listed components, carefully pour in small portions with broth. Refrigerate for 4-5 hours.

From trout

Cooking time: 8 hours 40 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 4132 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: medium.

For those who have mastered the classic versions of making fish aspic, you can try to figure out how to prepare such an appetizer without gelatin. For training, professionals suggest doingtrout jellied– this red fish gives an excellent gelatinous broth that hardens well on its own. The density will vary according to its concentration: below is a very rich option, and therefore perfectly retains its shape after cooling.

Ingredients:

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

Cooking method:

From fish heads

Cooking time: 4 hours 40 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 1402 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: medium.

Prepare fish head aspicno more difficult than from fillet, but there are a couple of nuances here. First, be sure to remove the gills, otherwise you will spoil the broth. Secondly, the heads are used only for cooking the base for the aspic, and you still have to fill the mold with chopped fillets (otherwise there will be fish jellied meat). Try not to combine several types of fish: if you took pink salmon heads, take its carcass to fill the aspic, not pike perch, salmon, etc.

Ingredients:

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

Cooking method:

Cook a broth based on fish heads (use 1.5 liters of water), don’t forget to season with spices and be sure to add peppercorns and onions.
Strain twice until it becomes clear.
Boil the egg by placing it in boiling water and counting for 8 minutes. Peel and cut into slices.
Chop the carrots in the same way, or use a curly knife.
Boil or steam fish fillets and cut into cubes.
Soak the gelatin, after swelling, mix with a liter of broth and warm.
Fill the form with fish, carrots, and eggs. Pour in warm broth and leave for 4 hours.

From pollock

Cooking time: 4 hours 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 714 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: medium.

This filler option differs from the previously proposed ones in both the feed and the operating scheme. The broth can be prepared using a multicooker, which will please housewives who are accustomed to this device. The serving will be portioned and very beautiful, so the recipe can be saved for the holiday.Prepare jellied pollockeasier than other types of fish, especially if you purchase cleaned fillets.

Ingredients:

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

Cooking method:

Make a weak broth from half the fish, be sure to throw in the roots. It is advisable to add salt before finishing. Multicooker mode – “soup”, timer for 40 minutes.
Cut the remaining fish into large pieces and place in a multicooker bowl. Add a couple of glasses of water, you can throw in some spices. Cover with onion rings. Cook on “simmer” for 45 minutes.
Pour gelatin with water and let it swell.
Warm, pour into double-strained broth, stir.
Distribute pieces of pollock into portioned forms, place onion and lemon slices on top. Pour in the broth, let cool and set (waiting will take 2-3 hours).

From carp

Cooking time: 1 hour 50 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 1787 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: medium.

Tender and satisfying carp fish aspicIt will look great both on a holiday table and as an addition to a weekday lunch. To serve, you can cut it into wide slices and 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:

Soak the gelatin.
Chop celery and carrots coarsely. Add pieces of fish (do not cut too carefully), add water (2 l).
Cook for 40 minutes on low power.
Cut carp fillet into cubes, carrots into slices.
Place the lemon slices and corn kernels on top.
Mix warm broth with gelatin and pour on top. Leave for several hours.

From chum salmon

Cooking time: 6 hours 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 941 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: medium.

Chum salmon is an excellent base for aspic, which combines the good fat content needed for this dish and low cost (when compared with other types of red fish). If you intend to receivechum salmon jellied meat, not aspic, chop the fish directly in the pan 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 greenery.

Cooking method:

Remove bones from fish, wash, cut large pieces. Wrap them in gauze so they won't fall apart.
Pour water, cook for 25 minutes. Don't forget to throw in the spices.
It is better to add salt towards the end of cooking the broth, because... the liquid boils away a lot.
Let the gelatin swell with cold water, mix with warm (!) broth. Heat, but do not let it boil.
Chop the carrots nicely and scald the onion rings with boiling water. Place them on the bottom of the mold.
Distribute the greens on top, cover everything with broth. Cool the aspic for 5-6 hours.

From canned fish

Cooking time: 3 hours 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 479 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: medium.

This appetizer, according to professionals, is not quite aspic, butaspic with canned fish , because It will be difficult to achieve perfect transparency from the broth. Adding to the inconvenience is the fact that canned fish holds its shape worse than fresh, especially after additional heat treatment. But this appetizer is very inexpensive and does not require long preparation: canned fish jellied food hardens very quickly.

Ingredients:

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

Cooking method:

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

Video

There is a big and wonderful holiday ahead - New Year, followed by the big weekend and Christmas. And many are already starting to come up with a menu for the holiday table. Meat jellied meat, as a rule, is invariably present on the New Year's table. In previous issues we prepared, with various types meat. But fish aspic is another wonderful dish for a holiday and not only. If you prepare it correctly, you will undoubtedly captivate your guests with its wonderful taste. At first it seems difficult, but it is not at all true. Fish aspic has a special spicy and delicate taste Once you try it, you won't be able to resist. My recipes will help you prepare the perfect aspic.

What fish is best for aspic?

This is quite logical question, if you decide to make fish aspic. Which variety is more suitable for this, will it harden or not? Almost all types of fish contain so-called collagen; it determines whether your jellied meat will harden on its own or with the addition of gelatin.

Almost any fish is suitable for aspic, be it sea or river. But there is one such point - the bony nature of river fish. That's why I prefer to make aspic from coarse sea fish: tasty, healthy and removing bones won’t take a lot of time. Jellied river fish also has its place, so don’t forget about it. The most important thing is to use fresh fish, then the aspic will turn out very tasty.

Most often, aspic is prepared from cod, pike perch, silver carp, sturgeon, chum salmon, pink salmon, pike, carp and pollock.

A simple recipe for making pike perch jellied fish at home

Pike perch is a dietary fish, it has very little fat and very tender meat. In addition, it contains many amino acids that our body needs. In general, the dish will turn out not only tasty, but also very healthy. In the distant times of the USSR, pike perch aspic was signature dish every family for New Year's table. I decided to prepare portioned aspic and now I’ll tell you how.

Ingredients:

Pike perch – 1.5 kg
Carrots - 1 pc.
Onion - 1 pc.
Lemon - 1 pc.
Black pepper - 10 peas
Black allspice - to taste
Salt - to taste
Gelatin - 3 tablespoons

Pike perch can be either seawater or freshwater, it is important to know this when purchasing. When boiling sea pike perch with the head on, there will be an unpleasant aftertaste, which will spoil the taste of the aspic as a whole. If you don’t know what kind of fish you have in your hands - sea pike perch or freshwater pike perch, then it’s better not to take risks and cook the fish without a head.

Remove the scales from the fish, cut off the fins, remove the entrails and wash the pike perch. Only after this cut off the head; my pike perch was already headless when purchased. Then cut the fish into pieces and remove them immediately from the bones. Place pike perch fillets in a pan. If the pike perch is freshwater, the head can also be boiled, but first remove the eyes and gills.

Fill with cold water, there should not be a lot of it, about 1.5 liters and place on the stove over medium heat. Immediately add the peeled onion and carrots to the fish.

Pike perch cooks very quickly, about 15 minutes. Therefore, do not go far; as the broth boils, skim off the foam. This mandatory conditions clear broth for aspic. Towards the end of cooking, add seasonings: black peppercorns and allspice, salt. Cook after boiling over very low heat.

The main thing is not to overcook the pike perch, so as not to lose the density and appearance of the pieces of fish. As soon as the fish begins to flake, remove it immediately.

Now you can start preparing gelatin. Pour it into a large plate and add 100 ml of hot water, leave to swell.

As soon as the pike perch is ready, place it on a separate dish.

Place the fins and tail (if you have a head, then that too) in a saucepan and cook for another 20 minutes.

When the broth is cooked, remove the onions and carrots. We throw out the onion, and the carrots will be useful for decorating the aspic. The broth must be strained through a sieve. Then pour in the gelatin and stir; if the gelatin is poorly dissolved, you can heat the broth in the microwave or on the stove and the gelatin will dissolve.

Finally, take a jellied pan, I have a muffin pan, put boiled carrots on the bottom and place fish fillet. Pour broth with gelatin on top. Place in the refrigerator to harden for 4-5 hours.

Due to the ease of preparing pike perch aspic, you can also prepare it on a regular weekday. For a festive table, the aspic can be decorated with additional green peas, quail eggs, herbs and viburnum berries.

Very tasty and tender!

How to prepare cod aspic with gelatin

Another very dietary aspic that can be eaten during Lent. The cod aspic is juicy, tender and slightly spicy. It will definitely appeal to both adults and children. Preparing cod aspic is not difficult; even a novice housewife can handle it.

Ingredients:

Cod – 500 g
Carrots - 1-2 pcs.
Onion - 1 pc.
Celery stalk - 1 pc.
Gelatin - 2 tbsp. spoons
Allspice black pepper - to taste
Salt - to taste

The cod must be thoroughly cleaned and washed, fins removed and cut into portions. Cut the onions and carrots into quarters, and cut the celery stalk into rings. Place everything in a saucepan and fill with water, about 1 liter.

Place the pan on the stove over medium heat and cook for 20-25 minutes until the fish is cooked. Don't forget to remove any foam that has formed. When the cod is ready, remove everything from the pan and leave to cool slightly. While the fish and vegetables are cooling, dissolve the gelatin in warm water. large capacity, then mix with the broth, previously strained through gauze folded several times.

Then separate the cod from the bones and place it in a mold where the aspic will set. Place carrots, cut into small pieces and celery on top.

Fill the mold with fish broth and gelatin, garnish with parsley leaves and lightly pepper. Place the mold on the middle shelf of the refrigerator to harden for 3 hours.

Serve cod aspic with mustard. You can also garnish with lemon slices. Enjoy the most delicate aspic.

Cooking jellied fish in a slow cooker

Fish cooked as jellied fish in a slow cooker turns out to be tender and elastic, which is sometimes not possible to achieve when cooked in a saucepan on the stove. I very often turn to a miracle piece of technology for help - a multicooker. It's easy to cook, quick, and most importantly delicious!

List of required products:

Fish fillet – 500 g
Head, fins and tail - from one fish carcass
Onion - 1 pc.
Carrots - 1 pc.
Parsley root - 50 g
Black peppercorns - 10-12 peas
Bay leaf - 2 pcs
Salt - to taste
Gelatin – 10 g

Fish jellied fish can be prepared from any type of fish, and you can even combine them; you definitely won’t spoil the taste of the jellied fish. I'll take a salmon fillet and a catfish head.

Let's get started. Cut the salmon fillet into medium-sized pieces. Remove the eyes and gills from the catfish head, divide it into two parts and rinse thoroughly. Do not mix fish fillets and heads together. Peel the vegetables, onions and carrots, cut into small pieces, you can add the whole onion.

Place the catfish head in the bottom of the multicooker bowl and, if there are fins and a tail, place vegetables on top. Add seasonings: parsley root, peppercorns, bay leaf. Fill with cold water so that the fish and vegetables are hidden under water, add salt.

Now place the steaming basket on the multicooker bowl and place the salmon fillet in it, add a little salt and pepper. Next, turn on the extinguishing mode for 1.5-2 hours.

Let's start with gelatin. Pour 2-3 tablespoons of gelatin into a deep bowl and dilute with warm water, about half a glass per 10 g. As soon as the multicooker beeps that it is ready, remove the steaming basket with the fillet and cool the fish slightly. If desired, the salmon fillet can be cut into smaller pieces, or you can put it in a mold just like that.

Remove the vegetables and head from the broth. Strain the broth through a sieve and add salt if necessary, mix with gelatin. Place the fish fillet in a form to harden, garnish with carrots, and you can add lemon slices and olives. Pour in fish broth and refrigerate for 3 hours to set.

Jellied fish is an independent dish; it can be served with mustard or horseradish.

Your friends and family will appreciate the taste of your fish jellied meat.

Bon appetit!

Fish jellied silver carp without gelatin

Fish jellied fish, if prepared correctly, is amazingly tasty. I want to tell you another tasty and not complicated version of a fish snack. Silver carp jellied meat will harden perfectly even without adding gelatin. The fact is that the head and skin of oily fish give a lot of natural stickiness.

Ingredients:

Silver carp heads - 4-5 pcs.
Onion - 1 pc.
Black peppercorns - 10 peas
Garlic - 2 cloves
Bay leaf - 2 pcs
Salt - to taste
Carrots and lemon for decoration

Remove the gills and eyes from the silver carp heads, rinse well with running cold water and place in a saucepan.

Immediately add the onion, garlic and spices, cover with cold water, it should completely cover the heads.

Place the pan on the stove, bring to a boil and reduce the temperature to low; the broth should not boil. The foam must be removed. Boil the heads for 1 hour, and then remove the fish and cut into pieces. I decided to make jellied meat in portions in glasses. To decorate, place lemon slices on top of the silver carp in the molds.

Strain the fish broth through a sieve or cheesecloth folded into several parts. Fill the molds with broth and place in the refrigerator for 4 hours to harden.

Silver carp has a very valuable composition of vitamins and microelements. Therefore, jellied meat from this river fish is not only delicious dish, and also useful. Delight your loved ones with dishes prepared with love.

Fish aspic - video instructions

How to beautifully serve and decorate jellied meat on a festive table (photos - ideas)

Jellied fish is usually prepared for special occasions and the New Year, but what’s stopping us from preparing this dish on an ordinary day and decorating it festively. Seeing a beautifully decorated jellied fish will lift everyone’s spirits. And below are a few ideas for creating beauty on the table.

Sunny mood. Decorate the aspic with halves of a boiled egg along the contour, and place lemon slices in the middle of the dish, place a dessert spoon of black caviar on top of the lemon and add parsley leaves to the dish.

Prepare aspic from red fish, and the broth can be tinted with food coloring for beauty, also serve with lemon slices and olives, do not forget to garnish with parsley.

New Year and Christmas are coming soon, why not decorate the table with aspic in this design. Add to the slices of lemon, carrots, eggs and herbs, viburnum berries or cranberries. Perfect!

A fashionable trend now is portioned jellied meat. In my opinion, it is beautiful and comfortable.

Very bright and elegant. Use vegetables for decoration to the maximum, experiment.

Food is an integral part of our life. Cook, try, enjoy! I tried to tell you recipes that anyone can do. Eat for yourself and treat your family and friends.

Happy holidays to you! Meet them deliciously!

A holiday is a very troublesome event in culinary plan. But these efforts are very pleasant! And their results please the eye and stomach for several days. One of the dishes that is sure to be present on the festive table is jellied meat or its variety - fish aspic. It may take a lot of time to prepare, but as a result it can become a worthy table decoration.

Broth secrets

Before you cook jellied fish, you need to make a high-quality base for it. That is, the broth should be as transparent as possible so that both pieces of fish and decorating elements are clearly visible through the jelly obtained from it. To achieve an ideal result, you must follow the basic rule: the fish must be washed very thoroughly, placed in cold water and brought to a boil several times. The foam is carefully removed.

However, the broth will still not be completely transparent. Therefore, we use the folk trick. For it, take egg white and beat it into a fluffy elastic foam. It is poured into the slightly cooled broth and stirred. When the base boils, it will become cloudy. But! The main thing here is to wait until it cools down and boil again. After straining, you will get a crystal clear broth, with which the fish aspic looks very artistic and appetizing.

Jellied without chemical additives

In the old days, when jellied fish was prepared, the recipe did not contain gelatin, agar-agar, or other achievements of civilization in cooking. It was supposed to contain only fish, broth and vegetables. It is impossible to obtain a particularly dense jelly from fish, so fish aspic should not be cut with a knife. Traditionally this dish is prepared as follows.

A large fish is taken, washed and gutted. The scales are not removed. The head, as the largest part of the carcass, is chopped into several parts, the rest is placed in the pan as a whole. Pouring cold water(one liter for every kilogram). The broth is cooked for an hour and a half (don’t forget to skim off the foam!), after which vegetables (usually onions, root parsley and carrots) and spices - bay and pepper - are added. Cooking continues for another half hour.

The dish is salted just before the end. When the contents of the pan have cooled, the broth is filtered, the onions and seasonings are discarded, and the fish is carefully disassembled, laid out in molds and filled with broth. Carrot slices are also added there. Some people lay out halves or rings of boiled eggs for beauty. You can also flavor it with garlic - both crushed and cloves. When the broth has hardened, the fish aspic is served to hungry family members with mustard, vinegar, horseradish - whatever you like.

Gelatin, but without too much

Not everyone likes quivering jelly. As has already been said, fish alone won’t make it dense. This means that you will have to resort to artificial “fixers”. And so that the jellied fish with gelatin is not blurry, and not so elastic that it does not lend itself to a fork, you need to correctly calculate the amount of thickener. The optimal mass is 50 g of gelatin per liter of water (but only clean). Since the fish is already cooked in the broth, it also participates in gelling, so this amount will be too much. Therefore, if you take a liter of water per kilo of fish, add 30 g of gelatin, if one and a half - 40 g.

Jellied pike perch

What makes jellied fish with gelatin more convenient is that you can cook it from fillet and not have to worry about picking out bones afterwards. However, if you buy ready-made fillets rather than whole fish, you will have to additionally buy small fish for broth. The calculation is as follows: pike perch fillet - half a kilogram, its trimmings or waste fish - a kilogram. If you do take a whole fish, then you must first prepare it: remove the scales, gut it, cut off the head and fins, remove the gills from the head and cut off the fillet itself. Rinse everything thoroughly, place parts of the carcass, except the fillet, in a saucepan along with the onion and carrot. When it boils, reduce the heat, add bay leaves and peppercorns. It takes an hour to cook. Then strain, discard the tripe and onion, and cook the fillet in the broth.

Pour 30 g of gelatin with a glass of cold water for swelling and make the broth transparent, as described above. For the specified amount of fish you will need the whites of two eggs. When the broth becomes transparent, add gelatin and stir. Only after this the resulting lanspik is salted and a little vinegar is poured in.

Beautiful presentation

You can, of course, simply pour the fish aspic into molds, arrange the pieces of pike perch and put them in the refrigerator. However, this is holiday dish! Therefore, everything should be beautiful. A little broth is poured into the selected vessel and it is put away in the cold. When the layer hardens, pieces of fish are artistically laid out on it and another portion of lanspik is poured in, but so that the pike perch is not completely covered. And back into the refrigerator. While it hardens, make decorations: cut grooves in the skin of the lemon, after which they cut it into thin circles; cut boiled carrots into stars, and multi-colored bell peppers into figures. In general, what is enough for your imagination? All decorations are laid out on top of the already frozen jelly, and the fish aspic is supplemented with another layer of lanspeak. Now the pike perch and its beautiful additions should be completely hidden under it. When the jellied meat has frozen, you can invite guests to the table.

Alternative preparation of fish for aspic

Some people avoid fish jelly simply because they don't like the main ingredient cooked. We can advise you to prepare fish aspic using... the oven. That is, the broth for pouring is prepared in the same way as in the previous recipe, and the pike perch fillet is salted, placed in a baking sleeve and placed in the oven for an hour. Set the temperature to a hundred degrees. A quarter of an hour before time “X” you need to open the seam so that excess moisture leaves and a golden brown crust appears. When it cools down a little, put it in the refrigerator without removing the bag. This way the pike perch will not crumble when they start cutting it for aspic.

Unusual jellied meat

A very interesting method that tells how to prepare red fish aspic. For him, per kilogram of, say, the same pike perch, in addition to onions and carrots, 200 grams of beets are taken. The broth is cooked according to the same rules, but with the addition of beetroot. To keep the color bright and rich, add a spoonful of vinegar at the end of cooking. As a result, the broth will be almost scarlet, and the fish will be pale pink. To prevent the carrots from coloring at the same time, it is better to cook them separately. And as a decoration, egg slices look especially impressive. Just put them right before you put the dish in the refrigerator so that they remain white.

Multicooker fantasies

Some inexperienced users doubt that this valuable device will help in preparing jellied meat. However, they are wrong! Jellied fish in a slow cooker turns out just great. You just need to follow a certain sequence of actions. First, half a kilo of pike perch is coarsely chopped and placed in a bowl with two carrots and one onion (also coarsely chopped). Add half a liter of water and turn on the baking mode. The time depends on the model of your multicooker. When the water becomes hot, the mode switches to “Quenching” and the time is set to 2 hours. At the end, spices and salt are added. When the fish is ready and cooled, it is taken apart and placed on the bottom of a transparent deep plate along with carrot and lemon slices. The broth is strained, 150 g of it is poured into a glass, where two tablespoons (without a slide) of gelatin are diluted. When it swells, add it to the rest of the broth and heat it up to 70 degrees. Do not boil! The finished lanspik is poured into the fish and put into the cold. As you can see, nothing complicated.

Tomato aspic

Unlike all previous recipes, this dish does not apply to jellied meats and jellies. You can eat it both cold and hot, and the cooking process is radically different from all of the above.

So, buy half a kilo of fish, maybe frozen. Pollock, hake or saury are perfect. If the carcasses are not yet prepared, they must be cleaned, gutted, washed and cut. The flour is poured onto a plate, salted, and the fish is rolled in it. While it is frying (in lean oil, of course), the filling is being prepared. For her, a piece of onion and carrot is peeled, washed, the onion is finely chopped, and the carrot is rubbed. Both of them brown together, all on the same vegetable oil. Then add pepper, sugar (if desired), bay leaf, salt and tomato juice (2 cups) or paste (two spoons diluted in water). When everything is stewed, the fried pieces placed in a pan are poured with sauce and sent to the refrigerator. Note that jellied fish in tomato will be much tastier when it is infused and soaked.

Traditional dishes made from beef, pork and lamb have been replaced by fish dishes, which are becoming more and more popular every day. There are many recipes from it. It contains huge amount vitamins and nutrients necessary for the body, which gives an advantage when choosing in its favor.

One of original recipes from fish is jellied, which came from romantic Paris. Although this dish is not Russian, it quickly gained popularity and began to take pride of place on holiday tables.

It’s easy to confuse fish aspic and jellied meat, but they are prepared differently: aspic is prepared from a rich broth to which gelatin is added. It is mandatory in its preparation that the water should be absolutely transparent, and you can decorate it at your discretion.

Recipe for jellied fish with gelatin

There are many recipes for preparing jellied fish with the addition of gelatin. The main thing in its preparation is to follow a certain sequence of actions in order to achieve the desired result. For this you will need:

whole fish (optional);
gelatin – 10 g;
vegetables of your choice.

Boil broth from the head and tail of the fish. This will take approximately 1 hour.
Prepare gelatin.
Remove parts of the fish from the finished broth and strain through cheesecloth until transparent.
When the liquid becomes clear, add gelatin and heat everything together without letting it boil.
Pour the prepared base over it and place it in the freezer to harden.

Fish aspic without gelatin

Fish aspic is made without adding gelatin, but it takes longer to harden. This recipe is simpler and suitable for those who do not like a thick consistency. This dish is prepared in exactly the same way, only the moment with the addition of gelatin is skipped. Red fish is best suited for such a dish (the ridges freeze well), since it will be impossible to achieve the traditional version with white fish due to high content there is fat in it.

Which fish is best for aspic?

Jellied fish are distinguished by their elegance and beautiful design. To get the right dish, you should pay attention to the main ingredient. River fish mostly not suitable. You should select those varieties from which you can get a beautiful clear broth. Fishes that have the fewest bones are widely used:

salmon;
pollock;
trout;
zander;
cod.

This recipe differs from others by the addition of vegetables, thanks to which a dish considered an appetizer can become a full meal.

You will need:

pink salmon;
fresh champignons – 150 gr.;
carrots – 3 pcs.;
green peas (canned) – 1 jar;
gelatin – 15 g;
seasonings

Remove the bones from the pink salmon and cook together with chopped carrots for about half an hour.
Sprinkle with spices and dried garlic.
Prepare gelatin.
Peel the mushrooms and cook until tender with the addition of spices.
Remove fish and carrots from the broth, cool and strain until transparent.
Add gelatin to the broth and heat the resulting mixture.
Place green peas, prepared mushrooms, fish meat into the mold and pour the resulting liquid over everything.
Cool the resulting dish for 4 hours.

The mixture of red fish and mushrooms may be surprising because it is not popular, but thanks to this combination the dish will turn out to be satisfying and at the same time light. To receive rich color, you can add a little saffron to the broth.

Dishes are prepared from this variety extremely rarely, due to the fact that it is not easy to find. The meat of this fish is tender and soft, contains a minimum of bones and cooks very quickly.

pelengas – 1 kg;
bell pepper – 3 pieces;
carrots – 2 pieces;
gelatin – 30 gr.;
seasonings

Wash the pelengas, separate the fillet and cook the remaining parts. After boiling, reduce the gas as much as possible and leave for 1 hour.
Strain the finished broth using gauze until a clear liquid is obtained, then boil again. Add fish fillets and cook until tender, about 6 - 7 minutes.
Remove the fillet pieces and wait for the broth to cool. Then add the swollen gelatin to it and heat it slightly, without letting it boil.
Place the fillet, chopped vegetables into the mold and pour in the prepared liquid.
Cool for 4 hours.

When preparing aspic with cod, the main point is to color the broth. The transparency of the broth remains the main requirement, but it can be made multi-colored, which will give the dish an unusual look.

Required ingredients:

cod – 1 kg;
large beets - 1 pc.;
gelatin – 20 g;
carrots – 3 pcs.;
spices;
green

Place the head and tail of the cod to boil on big fire, and after boiling, reduce it.
Clean the fillet from the bones and remove the scales. After 40 minutes of cooking, remove parts of the fish from the water and place the fillets cut into pieces into the broth.
Cut the carrots into slices and add them to the broth along with pieces of fish.
Prepare gelatin according to instructions.
Remove the ingredients from the broth and strain until transparent. Add the chopped beets and cook again for 15 minutes until the color changes.
Remove the beets, strain again, pour the prepared gelatin into the broth and stir.
Place fish fillets, vegetables, herbs in the mold and pour in the resulting liquid.
Cool for 4 hours.

Salmon is one of the most delicious fish and is still a delicacy. A century ago it was served exclusively in rich houses, but today everyone can afford it. In addition to its exceptional taste, it also has a valuable set of vitamins and is very useful.

The aspic is prepared from the following ingredients:

salmon – 500 gr.;
white fish at your discretion - 100 gr.;
chicken eggs – 4 pcs.;
lemon – 1 pc.;
pitted olives – 1 jar
gelatin – 8 g;
carrots – 2 pcs.;
spices;
green.

Wash the salmon, remove seeds and scales, then cut into pieces. Add water and set to cook. Add spices.
In another pan, cook white fish, previously cleaned and washed. 1 liter will be enough. water.
Once ready, catch the fish pieces and strain both broths.
Prepare gelatin.
Hard boil the eggs and cut them in half.
Wrap the carrots in foil and bake in the oven (you can boil them). Then remove the peel and cut into circles.
Combine both broths with gelatin and heat the liquid until the gelatin melts.
Place chopped eggs, carrots, olives into the mold. Cut the lemon into slices and add to the rest of the vegetables, pour over and cool for 5 hours.

Trout is also a healthy and low-calorie food. It removes cholesterol, improves blood vessels, strengthens the immune system and is good for teeth. Trout can only live in ecologically clean waters, therefore its meat is considered one of the most harmless.

To prepare you need:

trout – 2 kg;
parsley (roots) – 50 gr.;
chicken eggs – 3 pcs.;
bay leaf;
carrots – 3 pcs.;
spices;
a couple of sprigs of dill

Wash the trout. Pour water over the tail and head and cook. Remove bones and scales from the fish pulp and cut into pieces.
After half an hour, remove parts of the fish and add chopped pieces of fillet to the broth. Throw bay leaf, parsley roots and seasonings into the water. After another 20 minutes, add the carrots cut into slices and cook for 7 minutes.
Boil the eggs in a separate pan.
Once the broth is ready, remove the fish and vegetables and strain the broth. The greens can be thrown away.
Place eggs, carrots, dill and cooked fish cut lengthwise into the pan. Pour broth over everything and cool for 12 hours.

To prepare such a dish you will not need any special skills, but you will have to follow some rules.

don't take different varieties fish - if the head of a certain fish is used, you should use its own carcass, and not take another;
After cooking, the head must be thrown away and the fillet placed in the mold;
The gills must be removed so as not to spoil the broth.

So, to prepare this aspic, you will need:

whole fish – 1 kg;
onion – 1 pc.;
carrots – 2 pcs.;
a couple of black peppercorns;
seasonings;
gelatin – 10 gr.

Wash the fish heads and add 1.5 liters of water. Cook for 1 hour, adding spices, black peppercorns and peeled whole onion.
Wash the fish carcass, remove bones and scales and cut into pieces.
Boil chicken egg in a separate pan and cut into slices.
Prepare gelatin.
After 1 hour, remove the heads from the broth and add the fish fillets.
10 minutes before the end of cooking, add the carrots cut into slices. Then you should remove all the ingredients from the broth and strain.
Combine gelatin with broth and heat slightly to avoid lumps.
Place fish fillets, carrots, eggs in the mold and pour in the prepared broth. Cool the dish for 4 hours.

It is easier to cook aspic from pollock than from other varieties, but the method is somewhat different. To save time, it can be taken in purified form. This dish is served somewhat differently than jellied fish made from other fish.

Another advantage of choosing pollock is that you can use a slow cooker when preparing it, which will greatly facilitate the cooking process.

Required ingredients:

pollock – 1 kg;
parsley (root) – 50 g;
celery (root) – 50 g;
onion – 1 pc.;
lemon – 1 pc.;
gelatin – 10 g;
spices.

Divide pollock into 2 parts, after washing. Add 1.5 liters to one part. water and cook until tender in a slow cooker, selecting the “soup” mode. Add spices, parsley and celery roots to it. This will take approximately 40 minutes. The broth will not be strong.
Pour the prepared broth into the pan. Cut the remaining fish into large pieces and place in a bowl. Add some water and spices. Peel the onion, cut into round rings and place on the fish. Select the “quenching” mode and leave for 40 - 45 minutes.
Prepare gelatin.
While the gelatin is swelling and the fish is stewing, strain the broth several times, removing the fish from it.
Add gelatin to the broth and stir.
Place the finished fish in portioned forms, garnish it with onion, sliced lemon, and pour the resulting broth over it.
Leave the dish to harden for 3 hours.

Carp meat is perfect for those who strive for proper nutrition, because it does not contain carbohydrates. It contains a large amount of phosphorus and other nutrients.

To prepare it:

carp – 1 kg;
canned corn - 1 can;
carrots – 2 pcs.;
celery (root);
lemon – 2 pcs.;
gelatin – 30 gr.

Soak the gelatin.
Cut the carp meat into large pieces, add water and cook over low heat.
Add chopped carrots and celery to the fish.
Once ready, remove all ingredients and strain the broth until transparent.
Place the cooked fish meat and other ingredients in the mold.
Combine gelatin with warm broth and stir.
Pour into the mold and leave to harden.

The catch of this fish is currently limited due to a sharp decline in the population. Therefore, this variety is considered a delicacy and is difficult to find. It is rich in vitamins B1, E and A. Vitamin B1 promotes the absorption of information, improves memory, and prevents the development of osteosclerosis. Vitamin A affects vision, and vitamin E affects skin condition.

To prepare it you will need:

chum salmon meat – 700 gr.;
shrimp - 100 gr.
gelatin – 10 g;
carrots – 1 pc.;
onion – 1 pc.;
green;
spices.

Clean the fish, remove the bones, cut into large pieces and add water. It may become boiled in the broth, so it is better to wrap it in cheesecloth. Add the necessary spices.
Prepare gelatin.
Place peeled shrimp in the first layer.
Remove the husks from the onion, cut them, scald with boiling water and place on the bottom of the mold.
Wash the carrots, cut into slices and add to the onion.
Remove the fish from the broth and strain it. Then add gelatin and mix.
Sprinkle the vegetables with herbs and pour the resulting broth over everything. Leave to harden for 6 hours.

This dish can hardly be called aspic; it will turn out more like jellied meat, since the broth will not become transparent. The difficulty also lies in the fact that the fish in this state will fall apart too much, which makes it beautiful appearance will be excluded. But there are also advantages:

it won’t take a lot of money to buy ingredients;
it hardens much faster;
It takes less time to prepare.

To prepare this snack you will need:

canned fish – 40 gr.;
gelatin – 20 g;
canned green peas – 1 can;
green;
pomegranate seeds;
seasonings

There is no need to wash canned fish, so just fill it with water and bring to a boil.
Add ready-made gelatin to it.
Place the peas in a mold, add herbs, pomegranate seeds and pour in the resulting broth. Cool. Unlike other types of fish, this will take only 2 hours.

Clarifying fish stock for aspic

The most important thing in this dish is the broth. It should be transparent and pleasant in appearance, without small pieces of ingredients. If you adhere to the correct cooking technology and follow the rules, the broth will turn out exactly like this.

For example, carrots and a whole onion will give the broth an amber color when cooked.

But it also happens that difficulties arise in which additional help is required for lightening. There are several ways, one of which is using chicken eggs.

For every liter you will need 2 cold eggs. Separate the whites and beat them until foamy, without adding any spices. Then wash the egg shells well, crumble and mix with the whites. Add the resulting mixture to the cooled broth and boil. After this, pieces of shell will float to the surface, which will need to be removed, then strain the entire broth.

This procedure must be repeated 4-5 times until a clear liquid is obtained.

Jellied is prepared almost the same way, regardless of the type of fish chosen. With frequent cooking, you can develop your own individual algorithm of actions, in which the broth will be perfectly transparent.

You can add additional ingredients in the form of spices, vegetables and herbs at your discretion and depending on your preference in the combination of flavors. The dish is served with horseradish or with a sauce of mayonnaise, lemon juice and herbs. A piece of warm rye bread it won't be superfluous either.

With this selection of recipes, you will have no questions about how to cook jellied fish. Bon appetit!

Description

Fish aspic 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 a classic for you step by step recipe with photo. 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.

Ingredients

(1.2 kg)
(1 piece)
(1 piece)
(100 g)
(1/4 pcs.)
(1 piece)
(10 g)
(5 pcs.)
(1/2 tsp)
(10 g)

Cooking steps

If the aspic is not made from meat, then from fish. And large, fleshy fish without large quantity seeds. 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 desired color Break the 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.

Bon appetit!