Fish aspic: recipes. How to make delicious fish aspic

17.10.2019

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, classic version Preparing this holiday treat is not at all difficult. Knowing the basic recipe, you can prepare this great 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
black ground 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.
Remove the frozen aspic from 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 with 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 get down to it important stage- 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 short, 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 I decided to experiment with the second one. 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 - before pouring the broth, I put it in each plate. different elements decorations. 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 quantity 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, a spine with ribs left over from fillet production, skin removed for the same reason and put it all in large saucepan. I fill it with 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 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 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 the holiday. And, if you decorate it in an original way, it will become a decoration for the 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, flowers from boiled carrots, 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 soaked in cold boiled water gelatin, stir until completely dissolved and remove from heat. 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 fish aspic

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, previously soaked in cold water gelatin 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 minced meat: fish pulp, pre-soaked and squeezed white bread, pass the onion through a meat grinder 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 in the prepared broth 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.

How to cook delicious fish aspic. What fish to use for it. Do I need gelatin? Recipes for fish aspic and options for decorating it.

Fish aspic is a classic appetizer for New Year's table. Depending on the hostess’s cooking abilities and her imagination, this dish may resemble a French restaurant dish or the disgusting thing mentioned in “The Irony of Fate.”

There are several secrets to preparing truly tasty and presentable jellied fish. It wouldn’t hurt to know them if you plan to serve this appetizer on the holiday table.

What kind of fish is jellied fish made from?

A similar dish, which is now called jellied fish, appeared on the tables of peasants a very, very long time ago. Then, when it was necessary to feed a large peasant family cheaply and from practically nothing, they began to prepare jellies from fish and meat.

It turns out that if you cook these products (meat with bones, fish with fins and scales), the broth begins to thicken and, when cooled, turns into a jelly-like mass
The broth was made not only from fish. Vegetables and herbs were also added there
Boiled fish and vegetables were crushed to form the so-called kroshenina. It was added to jelly
It must be said that this dish did not look too beautiful - it was grayish-green and cloudy. The taste of the jelly was also specific
Everything changed dramatically in the 18th century, when French cuisine came into fashion. And the French already at that time knew how to cook beautiful, tasty and expensive aspic, which only nobles and merchants could afford to enjoy.
The cloudy, rich broth that spoiled the presentability of the aspic was replaced by lanspik. Lanspik was prepared from fish and vegetables, then additionally thickened with gelatin, lightened with the help of special delays, for example, egg white, tinted with turmeric, etc. The aspic turned out amber and transparent
Fish and vegetables were no longer chopped. They were carefully cut, the most beautiful and appetizing pieces were laid out for display.
In French cuisine, aspic must be decorated before serving.

IMPORTANT: Today the housewife has an alternative - to whip up workers' and peasants' jelly on a quick fix, which, obviously, not everyone dares to try, or spend time and put in some effort to please loved ones with a real delicacy

Jelly from cut fish, cooked in a slow cooker.

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

River fish - trout, perch, carp, sterlet, pike, bream, pike perch, podust, sturgeon
Sea fish - pink salmon, pollock, perch, salmon, mackerel, trout
Seafood

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

VIDEO: Jellied fish

How to prepare broth for fish aspic?

Preparing the right broth for jellied fish is not so easy. You need to know certain subtleties. For example:

Fish for broth can be cooked whole or cut
To avoid the need to use additional thickeners (gelatin), the head, tail of the fish and its parts with fins should be cooked for about 2 hours
If you plan to use gelatin, the cooking time is reduced to 1 hour
Along with the fish, onions, carrots, peppercorns and bay leaves are boiled. It's better to put them in a gauze bag
Sometimes the broth for aspic from fish heads and tails is cooked separately from the fillet. Then he will be more beautiful
The broth is boiled under the lid, but if it seems too weak, you can simmer it for some time without it

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

After cooking the broth, it is sometimes necessary to clarify it. For this use:

Raw egg. It is thoroughly washed and carefully broken. You need whipped egg whites and crushed shells. They are mixed and poured into the boiling broth. After two to three minutes, the base for the aspic is filtered through a cloth or several layers of gauze. It turns out transparent
Fish caviar. It is ground and added to the broth that has cooled to 50 degrees. Next, bring the broth to a boil and simmer for about 10 minutes, then strain

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

How to decorate jellied fish?

When it comes to fish aspic, taste and appearance dishes. The options for decorating it are endless. The main thing is to have imagination.

Molds. You can serve the aspic in a dish or remove it. This could be a standard oval dish, round muffin tins, small dessert molds, bowls, even egg shells
Seafood. With fish in aspic you can present squid tentacles, shrimp, mussel meat, caviar
Vegetables. These are green peas, carrots, capers and gherkins, bell peppers, tomatoes, olives and black olives.
Berries and fruits. Red currants, cranberries, lemon and grapefruit give the original sourness to the aspic.
Any greens

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

Jellied fish in the shape of... a fish.

VIDEO: OPTIONS FOR DECORATING JELLY DISHES

RECIPE: Fish head aspic

From minimum quantity With inexpensive ingredients you can create a real masterpiece! For this aspic, you can take the head of a silver carp, since it is quite large. This part of the carcass, which many housewives consider a by-product, contains a lot of edible and healthy properties, for example, omega three fatty acid.

You need: fish head (silver carp), onion – 1 pc., carrots – 1 pc., bay leaf, peppercorns, salt; eggs, green peas, greens for decoration.

The silver carp head is washed. The gills must be removed, as they give the broth bitterness. If the head is large, it can be divided into two halves
The head is placed in cold water so that it is covered by 2-3 cm
Wash and peel onions and carrots. They, along with a bay leaf and several peppercorns, are placed in a gauze bag on a string (then it will be easier to remove from the broth)
The bag is lowered into water to the head and begins to cook over low heat.
When the broth boils, remove the foam from it
When foam stops forming, cover the pan with a lid.
Boil the head for an hour and a half
It is recommended to add salt to the broth in 3-4 stages
When the base for the aspic has cooled slightly, I remove the fish and a bag of vegetables from it, then filter it, lighten it and tint it if necessary.
Boneless meat is selected from the head, cut into beautiful pieces and laid out in molds (one large or several portions)
Pour broth over the fish, decorate the aspic with chopped carrots, peas, hard-boiled chicken eggs, greenery
The dish hardens in the refrigerator for 3 hours

RECIPE: Fish aspic without gelatin

Jellied pike perch, prepared without adding gelatin, turns out so tender that it literally melts in your mouth.

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

The pike perch carcass should be cleaned and cut - remove the entrails, gills and eyes
The head, tail and parts with fins are separated from the carcass. They are filled with 1.5 liters of water and a classic set of vegetables is added.
Cook the jelly from these parts for about 2 hours. All foam must be skimmed off, and the broth being prepared should be salted to taste.
At this time, prepare the fillet. It can be boiled for 15 minutes or baked in foil. Cut the pike perch fillet so that the pieces are even and neat
The cooked broth is filtered through gauze folded in four
To make the dish beautiful, it can be presented in several stages. At the first stage, a small amount of broth is poured into a mold and sent to the refrigerator to harden. Place pieces of pike perch fillet, quail eggs cut in half or slices, halves or slices of olives, red berries, and greens onto the frozen layer of jelly. Afterwards, pour it all over with the remaining broth and send it to cool.

IMPORTANT: To prevent boiled fish from falling apart, it should be kept in the refrigerator for 2-3 hours before slicing and sending to aspic.

VIDEO: Jellied fish CARP

RECIPE STEP BY STEP: fish aspic with gelatin

Jellied fish, such as bream, will be more elastic and dense if gelatin is added to it. In addition, the broth cooking time is then significantly reduced.

Fish aspic with gelatin.

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

The fish is washed, cleaned and cut according to the scheme
Broth is prepared from its parts and vegetables that have thickening properties.
Gelatin is diluted according to instructions and left to swell
Boil fish fillets separately for 20 minutes
When the tail and head of the fish have been boiled for 45-60 minutes, turn off the broth. Once cooled, it is filtered
The broth is put back on the stove. Add swollen gelatin to it. The broth is only brought to a boil, but not boiled
Boiled pieces of fish and products selected for decoration are carefully poured with broth with gelatin, and the dish is placed in the refrigerator for a couple of hours.

RECIPE: Silver carp river fish jellied

Silver carp is a low-fat river fish that contains a lot of protein and vitamins. The aspic made from it will be not only tasty, but also healthy.

Jellied from river fish silver carp.

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

The silver carp is washed, cleaned and gutted
For the broth, take the head, tail, parts with fins, for the aspic itself - fillet about 300-400 g. The rest of the fillet can be used for frying, baking, fish cutlets
The broth is boiled for 45 minutes, cooled as standard, filtered, clarified
Boil the fillets separately for 30 minutes.
Gelatin is diluted. When it swells, dissolve it in the cooled and reheated broth
Pieces of fillet and products for decoration are poured with broth. Allow the fish jellied meat to harden in the refrigerator

VIDEO: Trout aspic with shrimp

RECIPE: Red fish aspic

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

Needed: salmon - 1 kg, vegetables for broth; squid tentacles, shrimp, quail eggs, peas, red berries for decoration.

Cook the salmon broth for 20 minutes. You need to remove and cut up the fish, and thicken the broth with gelatin
Separately cooked shrimp, squid tentacles, vegetables, herbs and pieces of salmon are placed in the mold and filled with broth. However, the decor of jellied red fish can be anything, more on that later

RECIPE: Salted fish jellied

Anyone who believes that salted herring is eaten only with potatoes, or is made into “Shuba”, is greatly mistaken. For variety, you can make aspic from this fish.

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

Obviously, the broth for jellied herring is cooked separately from any other fish, chicken or tongue. Gelatin is used as a thickener. Since the herring itself is very salty, the broth for pouring it is not salted
The herring is cleaned, bones are removed, and the fillet is cut into neat small pieces (those who don’t know how can buy pre-cut fish)
Boil carrots for decoration for 5 minutes
Eggs are also boiled separately
Lemon cut into quarters of rings
Present the dish and cool it to a jelly-like consistency

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

RECIPE WITH PHOTO: canned fish aspic

Jellied canned fish, for example, sardines, is considered an economy class dish. You don’t need to spend a lot to prepare it. Unfortunately, you can’t call such fish jellied meat beautiful or festive: canned fish falls apart a lot.

Fish jellied meat with beetroot juice.

You can completely fill the fish with colored broth, then the jelly will turn out white, pinkish or reddish, or you can make a puff dish.

Stuffed fish aspic

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

You need: carp – 1 kg, onion – 2 pcs., carrots – 1 pc., peppercorns, bay leaf, toast – 2 pcs., egg – 1 pc.

The fish is cleaned and disassembled
Broth is made from the head and tail
The rest of the carcass is cut into rings
Carefully remove the pulp from them
Peel the onion, cut it finely and sauté
Toast soaked in warm water
In a blender, grind and combine fish fillet, soaked toast, onion and egg. The resulting mass is salted and peppered
Fill the fish pieces with minced meat and bake them in the oven for about an hour.
I place the finished and cooled pieces of fish in a mold, add products for decoration, and pour in the cooled broth mixed with gelatin.
This aspic sits in the refrigerator overnight

Fish aspic in a slow cooker

You can prepare the broth - the base for jellied fish - in a slow cooker. To do this, head, tail and parts of the carcass with fins:

the first 15 minutes are cooked in the “Soup” mode
cook for the next 2 hours in the “Stew” mode

VIDEO: Fish aspic in a pressure cooker

For aspic, it is best to choose large white fish - pike perch, sterlet, carp, cod. You can buy sturgeon for the holiday table.

How to cook?

Jellied fish can be prepared in two main ways. Choose the one that is convenient for you.

1 way. Boil the fish

Method 2. Bake the fish
This method will seem easier to those who are afraid that after boiling it will not be possible to carefully remove the bones from the fish and place it in trays without breaking it.

Gut the fish, remove scales, and cut into fillets. Place the fish fillet on 2 different pieces of greased vegetable oil foil. Lightly salt, wrap tightly in foil and bake the fillet in an oven preheated to 180C for 30 minutes.
While the fish is baking, prepare a good, “rich” fish stock. Place the backbone, fins and head of the fish whose fillets we baked on the bottom of a thick-bottomed pan. Fill with cold water. For good fat, you can add a salmon head or small fish (if available) to the pan. Cook as you usually cook fish soup - over low heat, carefully skimming off the foam. Don't forget to add salt, bay leaf and peppercorns.
Strain the finished broth through several layers of gauze. Soak the gelatin in cold water, then add it to the broth (see proportions on the package), heat slightly until completely dissolved.
Pour a little broth with gelatin into the jellied molds and let it harden. Place the fish on top of the jelly layer, then the broth again, so that it slightly covers the fish pieces. If desired, decorate the aspic with fresh herb leaves, boiled carrots, green peas, and lemon slices.

I have an idea!

Portion serving. Divide the fish into small pieces and pour the jelly into portioned forms (you can use cups and bowls), or in glasses.

More taste! When the fish is cooked, pour 1 glass of white wine into the broth, cook for a few minutes, bring the broth to taste by adding spices and then add gelatin. The jelly will acquire a spicy, interesting taste. You can replace the wine with lemon juice, making the broth a little sour.

photo: Ekaterina Morgunova/Fodom.ru, stockfood

Summer. Heat. I don’t want to cook, but I have to. What could you come up with that would be satisfying, tasty, and not so dangerous for your waistline? The ideal option is aspic. If it is made from fish, and even from noble varieties, there will be no price for such a dish. The only drawback here is that chronically there won’t be enough for a supplement, everything will go to waste!

I’ll say right away that aspic can be made from any fish. And there are several approaches, which we will definitely talk about. The main thing, as I understand it, is cook the broth correctly and then be able to make it harden ! Yes, it turns out that great art. You can add gelatin and there will be no headaches. But you can cook everything in such a way that we can do without it. There is simply an opinion that only meat jellied meat freezes without gelatin.

So, all we need is fish and something like that that will make the aspic bright and appetizing. These are carrots, bell peppers, celery, in a word, everything that you would like to see on your plate. After all, these will not only decorate the appearance of our dish today, but also in terms of original taste. I’ll say right away that I had trout. And I was very pleased!

Products for preparing fish aspic

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 prepare and decorate fish aspic - step-by-step cooking recipe with photos

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.

Step 1: Clean, gut and cut the fish

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.

Step 2. Cut the fillet into steaks

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.

Step 3. Pour water over carrots, onions and spices and put on fire

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.

Step 4. After boiling, remove the fish from the broth

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 short, when the fish and broth have cooled, take out the fish pieces. We have other things to do.

Step 5. Remove the finished fish fillet from the cooled broth

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 I decided to experiment with the second one. 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.

Step 6. Dilute gelatin

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.

Step 7. Add gelatin to the broth and pour into portions

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.

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!