How to prepare salmon aspic. Fish jellied Salmon fish jellied

On the eve of the holiday, many housewives are thinking about what to prepare for the table that is so new, original and tasty. Of course, the traditional grocery set includes red fish. You can make a lot of appetizers from it, for example, an excellent dish - jellied salmon. For this, I have prepared for you a detailed step-by-step recipe with photos.
It’s quite simple to prepare; the technology is no different from classic aspic. But there is a small nuance - to make the dish more aromatic and its taste richer, you need to put the carcass with the head and tail in the broth. And only then disassemble the boiled fish, put it in a mold and fill it with liquid.
For a special taste when cooking, you can add vegetables to the fish - onions, carrot roots. As for spices, you can take a set for fish soup, but in small quantities so as not to interrupt the natural taste of red fish. I think you will be interested in cooking and.

Ingredients:

- red fish (salmon) – 500 gr.,
- onion – 1 pc.,
- carrots – 1 pc.,
- dried laurel leaf - 2 pcs.,
- coriander peas -5 pcs.,
- water - 500 ml.,
- gelatin – 3 tbsp.,
- fine salt (sea salt) - to taste.

How to cook with photos step by step

We clean the fish carcass, cut it into pieces, removing the insides.
Then we put the carcass in a pan, add water and as soon as it starts to boil, be sure to remove the foam - this is coagulated protein, if it is not removed in time, the broth will be cloudy.

After this, add peeled onions and carrots to the fish.
Add salt and spices to taste.

And cook the fish over very low heat until fully cooked (20 minutes).

Cool the fish and remove the bones.

Pour a small amount of broth over the gelatin and leave for 10 minutes.
Then add it to the strained rest of the broth. (For aspic, about 300 ml is enough).

If desired, cut the boiled carrots and place them on the bottom of the mold. You can also decorate with greenery. Add 50 g of broth and place the mold in the freezer for 10 minutes so that the decoration sets and does not float to the top.

Then we place the pieces of fish.

Pour the rest of the broth into the molds and wait until

Probably, every housewife thinks over the holiday menu for the table long before X-day. This rule especially applies to the most magical night of the year - New Year. Every time you want something interesting, unusual and beautiful, you want to surprise everyone. And, perhaps, one of such dishes can confidently be called fish aspic.

The history of aspic began in the 19th century. There are 2 legends about the appearance of this dish. According to the first version, a French cook (and at that time they were often invited to Russia) observed how servants collected leftover food after banquets, chopped it up, poured it with broth and put it in the cold. The cook modernized the dish, using meat, poultry and fish as a base, with the addition of herbs and vegetables. This is how the aspic appeared.

According to another version, the same French chefs, whom rich people brought to Russia, modified local dishes, preparing something new. So the base of the aspic was jelly, but the French worked hard to achieve transparency of the broth, and they did not crush the base of the dish, as in Russian jellied meat, but left it in rather large pieces, garnished with all kinds of vegetables and herbs.

Whichever legend turns out to be true, the end result is the same: fish aspic is an unusually tender, beautiful and tasty dish, without which it is difficult to imagine a New Year’s table. Therefore, if you want to surprise your guests, use one of the recipes below.

Jellied fish Pike perch - a simple step-by-step recipe with photos

Pike perch is one of the most successful fish options for aspic. It is quite elastic, not very bony, and at the same time unusually tender. You won’t spend a lot of time processing the fish, which is also very convenient. In addition, it is very healthy: a large amount of amino acids and an almost complete absence of fat makes this fish desirable even on the dietary table. And the set of ingredients for this dish is very simple: everything you need can be bought at the nearest store for a very reasonable price. The classic recipe can be varied with additional vegetables and seasoning as you wish.

You will need:

gelatin bag 1 pc.;
pike perch fish – 0.7 kg (it’s more convenient to buy the tail part);
eggs – 3-5 pcs.;
water 1 liter for broth plus for diluting gelatin;
spices for fish soup or any other spices to taste;
salt to taste.

Cooking stages.

1. First of all, dilute the gelatin according to the instructions on the package.

2. Rinse the fish and dry with a paper towel. Fill with a liter of water, add salt and spices and send to cook on the stove. After the water boils, cook the fish for no more than a quarter of an hour so that it does not overcook (the exact time depends on the size of the piece).

3. Remove the pike perch and let it cool.

4. Meanwhile, pour the gelatin into the fish broth and stir well. Add spices or salt if necessary.

5. Bring the broth to almost a boil and strain it through cheesecloth.

6. Using a sharp knife, carefully separate the fish into 2 parts (if you have a tail) and remove the main bone. Cut each half into fairly narrow strips.

7. Peel the pre-boiled hard-boiled eggs and cut them into slices.

8. Take a bowl for aspic and pour 1 ladle of broth into it. Place pieces of fish into the mold, imitating the petals of a flower. Place an egg slice, yolk side down, between the fish. Pour in the broth and refrigerate for at least a couple of hours.

9. Remove the aspic from the refrigerator and run a knife around the perimeter so that it comes away from the walls. Cover the pan with an appropriately sized dish and carefully but quickly invert. A prerequisite is the correct choice of dishes: the aspic should lie flat in it and not bend.

Cut the finished dish into pieces, garnish with herbs and serve. A very tender and tasty fish aspic will decorate the New Year's table and will delight all your loved ones and guests.

How to make festive salmon jellied

Salmon is one of the most delicious and healthy fish. The most delicate consistency, amazing aroma and unusually deep taste distinguish it from its peers. It's hard to find a person who doesn't love salmon. In addition, it has a lot of useful properties, and its beautiful appearance makes any dish with the addition of this fish a decoration for the holiday table. To make the fish aspic even more beautiful, you can work on unusual cutting of the accompanying vegetables. This can be done using special tools or a regular knife.

Ingredients:

salmon (back) – 0.5 kg;
tail, fins and head of salmon for cooking broth;
lemon – 0.5 pcs.;
carrots – 1-2 pcs.;
quail eggs – 7-10 pcs.;
onion – 1 pc.;
gelatin bag – 1 pc.;
bay leaf – 2-3 leaves;
water 1 l. for broth;
water for diluting gelatin;
salt to taste.

Cooking stages.

1. Rinse the fish under water and dry with a paper towel. If you have a whole carcass, cut off the head, tail and fins.

2. Peel the onions and carrots. 3. Transfer the parts of the fish for cooking the broth into a saucepan, add a liter of cold water, add a little salt, add pepper, bay leaf and vegetables, and send to the fire. Skim off foam if necessary. Cook the broth after boiling for about 20-30 minutes.

4. Meanwhile, dilute the gelatin according to the instructions on the package.

5. Separate the back part of the fish from the carcass and cut into portions. Remove the skin with a special tool. Be sure to remove all seeds. There aren't many of them in salmon, so you won't have any problems.

6. After the broth is ready, remove the fish parts and onions and carrots. In the same broth, add pieces of salmon, from which the resulting aspic will be made. Cook for approximately 5-10 minutes depending on size.

7. Strain the broth through cheesecloth and let it cool to about 60 degrees.

8. While the broth and salmon are cooling, cut the lemon and carrots into thin rings. Using special tools or a simple knife, you can give them any shape: stars, flowers, and so on.

9. Peel the pre-boiled hard-boiled eggs and cut them in half. 10. Add diluted gelatin to the slightly cooled broth and stir thoroughly.

11. Choose a form where the aspic will harden. These can be small bowls or one large dish. Pour a ladle of broth with gelatin into the mold and let it set. If the bowl is large, you can pour in 2-3 ladles.

12. After the bottom layer has hardened slightly, lay out all the ingredients. Please note that after cooking, what will now be at the bottom will be at the top. Create a beautiful still life of carrots, lemon, eggs and fish. Place the eggs with the yolks down.

13. Pour in the broth until it slightly covers the ingredients. After the aspic has set slightly, pour out the remaining broth and put it in the refrigerator to harden for several hours.

14. After the specified time has passed, remove the finished dish from the refrigerator. Cover the bowl with aspic in a suitable dish, on which you will serve your masterpiece on the table. Turn over quickly but carefully. If you are going to serve it in a nice plate or mold, there is no need to turn it over. Serve the jellied fish in portions, garnished with herbs.

To prepare delicious jellied silver carp without using gelatin, you need to take a large carcass of at least 5 kg. The head of this fish contains a special substance, which, released during cooking, will subsequently help the dish harden without additional ingredients. Cooking jellied meat will take longer than aspic. But for those who don't like gelatin, this is a great option. Be sure to follow the recipe: When preparing the fish, remove the gills. Make sure that not even a small particle remains, otherwise the broth may turn out bitter and cloudy. Celery is used in preparation. Even if you don’t like it, don’t ignore it: its taste will be almost unnoticeable, but thanks to this plant the broth will be light and as transparent as possible.

You will need:

silver carp whole carcass – 5 kg;
water – 4 l;
onion – 1 pc.;
carrots – 2 pcs.;
bay leaf – 3 -4 pcs.;
celery root - 1 ring;
dill – 1 bunch;
allspice peas to taste;
black peppercorns to taste;
salt to taste.

Cooking stages.

1. Cut the fish into pieces: separate the ridge, tail and head. Remove eyes and gills. Rinse everything thoroughly with cold water. If time permits, soak in water for about 1.5 hours.

2. Place the silver carp in a saucepan and cover with water. Bring to a boil and reduce heat to low. Add pre-prepared celery, onions and carrots. Skim off foam if necessary. Simmer with the lid half open - this is important.

3. After about 1.5-2 hours, add bay leaf, pepper and salt. You can remove the carrots from the broth.

4. After another 1.5-2 hours, when you see that the pulp easily comes away from the bone, remove the pan from the heat. Place the fish meat in a separate plate, and strain the broth through cheesecloth.

5. When the silver carp has cooled sufficiently, separate the flesh from the bone. You can chop large pieces of fish or leave them whole - it all depends on your desire.

6. Cut the carrots from the broth into rings. You can use a special device or knife to make the slices beautiful.

7. Pour the broth into small molds. Add fish, carrots and parsley sprigs (pre-washed and dried) to each.

Place the prepared fish jellied meat in the refrigerator overnight. Serve in portions. Remove the fish aspic from each mold and cut into pieces as desired.

This is a truly winter dish that will be the main decoration of the New Year's table. Jellied pike is not only very tasty, but also a very beautiful dish. Unlike many recipes, where the main ingredients are usually identical, this aspic has a more diverse composition of products. They not only add new notes of taste, but also make the dish truly beautiful. And even those who are on a diet will like the choice of this particular fish: pike meat contains a large amount of protein with an almost complete absence of fat. Therefore, if you eat pike aspic, you are unlikely to gain weight. In addition, fish has antibacterial properties and strengthens the immune system.

You will need:

whole pike – 700 gr.;
water 1.5 l.;
eggs – 4 pcs.;
cherry tomatoes – 8 pcs.;
canned peas – 0.5 cans;
greens – 1 bunch;
onion – 1 pc.;
carrots – 1 pc.;
lemon – 1 pc.;
gelatin – 1 packet;
laurel leaf – 2-3 pcs.;
black peppercorns to taste;
salt to taste.

Cooking stages.

1. Dilute gelatin according to instructions.

2. Separate the head, fins and tail. Remove the gills. Cut the fish into portions and rinse thoroughly.

3. Place the fish in a saucepan, add pre-peeled onions and carrots. Fill with water and put on fire. Salt, add pepper and bay leaf.

4. Bring the water to a boil, reduce the heat and simmer the fish until cooked. Skim off foam if necessary.

5. Add fish and vegetables and leave to cool. Pour the broth through cheesecloth or a fine sieve.

6. Remove the bones from the fish and place in the pan.

7. Peel the pre-cooked eggs from their shells and cut into quarters. Place in the pan with the fish, yolks down. Place sprigs of greenery between the pieces of pike.

8. Cut the tomatoes into halves and also add to the fish. Cut the carrots into thin rings and decorate the fish.

9. Place lemon rings on top of the fish and sprinkle with green peas.

10. Pour gelatin into the broth and stir well. Pour over the decorated fish and place in the refrigerator until completely frozen.

11. Remove the finished fish aspic from the refrigerator, run a knife around the perimeter so that the jelly comes away from the walls. Cover the pan with a suitable dish and quickly but carefully turn over.

Serve to the table, cutting into portions. It is advisable that each serving includes pieces of fish and vegetable decorations. Happy holidays!

Salmon is one of the most delicious red fish. Tender, quite fatty, it literally melts in your mouth. This fish is ideal for both hot and cold dishes. In addition to taste, it is also very useful for people of all ages. One of the advantages of salmon is that it is almost impossible to spoil it when cooking. To prepare the aspic, you need to use the tail part and the head. Since the dish is made without gelatin, you will need to cook the bones, fins and head for quite a long time so that the broth subsequently hardens. Salmon aspic according to this recipe is an excellent option for those who do not like to use gelatin. Of course, the dish is not cheap, but once a year everyone can afford it for the holiday table.

You will need:

salmon head and tail – 500 gr.;
water – 3 glasses;
bay leaf – 1 pc.;
onion – 1 pc.;
black peppercorns – 5 pcs.;
lemon – 0.5 pcs.;
dill – 1 bunch;
garlic – 2 cloves;
salt to taste.

Cooking stages.

1. Rinse the salmon thoroughly in cold water. Separate the fins and remove the gills. Filet the fish, separating the flesh from the main bone and remove the skin.

2. Fill the bones, fins and head with 2-3 glasses of water - make sure that the fish is completely immersed in it. Throw a bay leaf into the pan. Put it on fire.

3. While the bones are cooking, remove all small (if you can call them that) bones from the salmon pulp. Skim off foam if necessary. After the water boils, add the prepared onion and garlic cloves, black pepper and salt. Turn the heat to low and simmer under a half-closed lid for 1.5 hours.

4. After 90 minutes, add the salmon pulp and cook until tender, from 3 to 10 minutes, depending on the size of the piece. Remove the broth from the heat, remove the fish pulp and leave everything to cool.

5. At this time, cut the lemon into thin slices. You can give it a certain shape or pattern using a knife or a special device.

6. Place the fish on plates in which you will serve the finished aspic. Whether or not to chop the pieces depends on your desire.

7. Pour broth through a fine sieve into the fish, garnish with lemon and herbs. After cooling completely, place the aspic in the refrigerator overnight.

Salmon is a red fish that contains valuable fats, amino acids and vitamins that have a beneficial effect on many systems of the human body.

Salmon aspic is considered one of the simplest dishes (in terms of preparation and ingredients) - this dietary treat is equally suitable for holidays and daily consumption. The benefits of this dish are difficult to overestimate: it is easily digestible, moreover, it contains few calories, so the snack is equally suitable for children, the elderly and those who are watching their figure.

How to cook salmon aspic

Ingredients

— 600-800 g + -
— 1 pc. + -
— 1 large or a couple of small ones + -
Celery root— 30-50 g + -
Spices (bay leaf, allspice, coriander, fennel, etc.)- to taste + -
Gelatin - 2 tbsp. + -
- to taste + -
Greens (any) - to taste + -

Salmon fish is quite large, its weight can reach 35-40 kg. For cooking, you will only need to buy one piece, weighing 700-800 g. Also, some prepare aspic from the head and fins of salmon.

There is a lot of meat in the head and it will be enough for several servings of the dish. The taste of the dish will be no worse. Decide for yourself which parts of the fish you use; it doesn’t matter.

If you use the head, remove the gills from it, they can spoil the taste of the broth, there is no need to touch the rest. When using steak, simply rinse the piece, place the fish in a pan, cover with water and put on fire.
Peel the carrots and onions; no need to cut them. When the water in the pan with the fish boils, remove the foam, add spices, salt, vegetables, and celery root.
Simmer the fish for 20 minutes, then remove the pan from the heat.
Remove the meat and let it cool. Remove the vegetables from the broth, discard the onion and celery, and, when cool, cut the carrots to your liking.
While the broth remains hot, strain it, add gelatin, and leave to swell for 20-30 minutes.
When the fish has cooled, separate the meat from the bones.
Place herbs, vegetables, and salmon meat into glass, porcelain or silicone molds.
Using a spoon or ladle, fill the ramekins almost to the top with broth.
Place the aspic in the refrigerator for 2-4 hours. To make it easier for you to put the bowls in the refrigerator, immediately place them on a tray and only then pour them.

Some people prefer to add other vegetables to the molds at the filling stage: red bell pepper, small tomatoes, pickled or fresh cucumbers, zucchini.

You can also hard-boil chicken or quail eggs and add them to the dish. You can use additional products at your own discretion, the main thing is to follow the basic recipe that we reviewed.

You can serve salmon aspic with mustard, mayonnaise, horseradish or sour cream. The dish is considered an appetizer, so it is placed on the table before the hot dish. The recipe for this delicious culinary product is very simple and you can easily make it, even if you are making jelly for the first time in your life.

I won’t start with the standard joke on the topic of the post: “What kind of disgusting is this jellied fish of yours.” Because this aspic is not disgusting, but everyone is happy.

About budget-any-expensive fish aspic

The highlight of the dish is that the fish aspic is made from the head and backbone - essentially, from what is usually thrown away. Or what the simplest soup is made from. But I guarantee you that, firstly, no one will even guess what part of the salmon the aspic is made from, and secondly, it will be as festive and tasty as it can be. I’ll also add that it doesn’t get any cheaper than jellied fish, and that it’s great to produce dishes from expensive salmon fish without waste. When you buy salmon, you don’t have to throw anything away, everything will come in handy, you just need to know how to cook it! If you bought not a whole fish but a salmon soup set on purpose, then in this case my recipe will come in handy: it will help you both save money and provide a tasty festive treat.

The only condition for creating a delicious aspic from fish is its large size. Yes, we will need a large head and backbone with plenty of meat on it. As for the bones, you will be surprised, but they provide excellent fat.

P.S. You can see eggs in a couple of pictures. They are here by accident - they were cooked at the same time for a completely different dish and ended up in the frame. 🙂

Preparation time: 1 hour.
Cooking time: 5-7 hours.
Number of servings: 5-6 servings.

Ingredients

salmon head with fins 1 pc.
salmon backbone 1-2 pcs.
carrots, onions, sweet peppers, tomatoes - 1 pc.
celery root 0.5 pcs.
dry dill, allspice, fennel seeds, bay leaf
salt and black pepper to taste
gelatin 1-2 tbsp. l.
fresh herbs
mayonnaise 2 tbsp. l.

How to make delicious fish aspic

Before placing the head and spine in a large saucepan, rinse them thoroughly and remove the gills - they usually spoil the taste of the broth.

Fill the pan with water until it covers the fish well. To enrich the taste and aroma of fish broth, you need to add vegetables, roots and dry spices to it.
Add carrots, tomatoes, onions and celery root to the fish in a pan.

As soon as the fish broth with vegetables begins to boil, foam forms on the surface of the pan; all of it must be removed with a slotted spoon. Once sanitized, you can add spices and seasonings to taste (see my list in ingredients, but you may have your own). At the same stage of cooking, the broth must be salted. And - forget about what is actively standing on the stove for 2 hours.

So, cook the fish over very low heat for 2 hours, then remove it from the heat. Place all salmon pieces in a separate container and sort through them to remove any bones.

Squeeze a few cloves of garlic into the hot broth, add more salt and pepper if necessary. Add gelatin soaked in cold water and stir. However, it is not necessary to add gelatin if you are sure that the fish aspic will harden anyway (salmon gels quite well on its own, but it doesn’t have to be done all the time). After the broth has stood for 10 minutes, strain it through a fine sieve.

To serve fish aspic, it is convenient and beautiful to use portioned molds. At the bottom of each mold, place a parsley leaf, a little green onion, finely chopped bell pepper, and a piece of boiled carrot.

Place the salmon meat in silicone molds, but not all the way to the top.

Fill the molds with broth, also not to the top. Pour the broth so that there is a little (about a glass) left. Place the molds directly on the board to make it convenient to put them in the refrigerator. To reach the condition, the filled molds need to stand in the refrigerator for 3-4 hours.

This, the last stage of preparing fish aspic, is not necessary (and then there is no need to leave the broth), but it turns out tastier this way. Dilute the mayonnaise with the remaining broth and pour it over the frozen aspic, this will be a kind of additional layer of the dish. Do this when the aspic has already set. Now return the molds to the refrigerator until completely set.

Serve the aspic with horseradish or mustard, placing it on beautiful plates.

And so, today we are preparing fish aspic with gelatin (or without, if the fish is very fatty). A recipe with step-by-step photos of the process is attached.

We associate any mention of jellied fish with the slightly over-done Hippolyte from “The Irony of Fate” and horseradish, which is missing from this very fish. However, in front of you is not only an elegant holiday dish, but also a completely everyday one, which for 2-3 days will solve the important question in the daily menu of what to eat for lunch or dinner, so that it is both healthy and your waistline is not compromised. Well, the difficulty of cooking for a solid D - even if the need for culinary research does not evoke the most positive emotions, you can cope without difficulty. We promise.

Interesting from “Pate”: It is generally accepted that jellied fish is an original Russian dish. This is only partly true - its ancestor is indeed our beloved jellied meat. However, the French came up with the idea of preparing aspic based on fish and seafood in the 19th century.

Since all the Russian nobility preferred to live on the Cote d'Azur, the gentlemen brought with them many recipes from Russian cuisine, which the French adapted for themselves. Jellied fish is proof of this. And your favorite marshmallow, by the way, too, because it came from Russian marshmallow.

What kind of fish should I use?

Any kind that is at hand: pike perch, pink salmon, mackerel, catfish, silver carp, etc. It is desirable that it has fewer bones. We took salmon. And to make the broth as rich and fatty as possible, don’t forget about the head and tail.

For jellied fish with gelatin you will need:

Salmon head and tail - about 1-1.5 kg
1 onion
1 carrot
1 parsley root optional
3 boiled eggs
10 g gelatin
Bay leaf
Black allspice
Greens for decoration

Fish aspic with gelatin - recipe with photos, step by step preparation

Step 1: We prepare the fish: wash, clean, remove the gills from the head. Divide the tail into pieces of the required size and set it aside - it will be cooked second. Peel the carrots, onions and parsley root.

Step 2: Place the head and vegetables into a saucepan with a volume of no more than two liters. Fill with water and put on fire. When it boils, skim off the foam with a slotted spoon, add salt, add a few peas of allspice and then turn on the gas to low and forget about the broth for an hour.

Step 3: hard boil the eggs. We dilute gelatin in half a glass of water and leave to swell for 30-60 minutes.

Benefits from "Pate": You can replace regular gelatin with vegetarian agar-agar or use fish agar itself, as we did. It can be purchased at any large supermarket.

Step 4: our broth is boiling, its quantity gradually decreases in size - under no circumstances should you add water. In order for fish aspic with or without gelatin to harden, the liquid must boil away as much as possible. In the recipe this is clearly visible in the step-by-step photos.

Step 5: After an hour and a half, remove the head and onion from the pan, and put the tail pieces in their place and cook for another 20 minutes. Remove the carrots if they are cooked. If it’s too harsh, leave it to flounder in the broth.

Step 6: all the preparations are done. Place the fish on a plate. While it cools, we dilute gelatin in the broth and begin to actually form the dish.

Step 7: Separate the salmon from the bones and remove the skins. At the bottom of each plate we place a sprig of greenery for decoration, then the required amount of salmon, half a boiled egg, a piece of carrot and fill 2/3 with broth.

When the liquid has cooled completely, place the plates in the refrigerator to harden for 3-4 hours.

Fish aspic with gelatin is ready - we have brought you the easiest recipe with photos and step-by-step instructions.