Jellied fish. Fish aspic: recipes

Russian cuisine involves not only traditional dishes, but also those that were borrowed from other countries. For example, the recipe for jellied fish came to us from France. This dish is very similar to jellied meat, but looks prettier.

Many housewives do not see the difference between the first and second, because in appearance they are very similar. The difference is that the recipe for jellied fish is based on the fact that the broth is clear and gelatin is used. Under no circumstances should you use dark broth, as the fish should be decorated with vegetables and herbs.

What kind of fish is suitable for aspic?

The prepared dish should not only please the guests and your loved ones, but also look decent, which is why many women are interested in what kind main ingredient should be used in a jellied fish recipe. The best chefs It is advised to use fish with a small amount of bones, and its color and fat content do not play a role. Cod, pike perch, perch, trout, pollock and others are ideal.

Jellied tench and pike fish

Today we will prepare fish aspic with gelatin. The recipe is quite simple. For this dish we will take two fish. Tench and pike. Before you start cooking, put the water on the fire. In order for the aspic to be transparent, the fish must be placed in boiling water.

Preparing broth for broth

First, remove the gills from the fish. To do this, you need to cut off the head and carefully remove them. If this is not done, the aspic will turn out bitter. To prepare the dish, it is better to use fish that has fattening properties. These are fish such as pike, pike perch or perch. First, cut the pike into small pieces along with fins and bones, internal organs, accordingly, we delete. We cut off the tench's head, tail, fins, remove the gills, all these parts will go to the broth. You can use a knife or scissors while working.

A little history

In Rus', jelly was made from fish during cold winters. They took the fish, put them in pots, poured them cold water and put it in the oven. When it was all boiled down, it was boiled down, poured into bowls, pieces of fish were put in and put in the cold.

Preparing fish fillets

We continue to look at the recipe for jellied fish step by step. Separate the tench fillet from its bones. Carefully cut the carcass along the spine and separate the meat. The name of this fish comes from the fact that tench has the peculiarity of changing its color when it is taken out of the water. Initially it has a silver or golden color. But after it stays in the air for a while, its color becomes dark. Some fishermen also call this fish this way because it is very lazy and leads an inactive and standing lifestyle.

Making the broth

The recipe for cooking jellied fish is based on ensuring that the broth turns out to be transparent. Before the water actively boils, you need to put one heaped tablespoon of salt into it per 1 liter of water, add a couple of bay leaves, a few black peppercorns, a medium carrot and a small onion. After the water begins to boil, add all the fish remains into it: tails, skin, head and fins of tench, as well as pieces of pike. The heat should be reduced, otherwise the broth will be cloudy, but make sure that the water completely covers all the vegetables and fish. After the water in the pan boils, you need to remove all the foam from above and leave the fish waste to boil over low heat for 30-40 minutes. After this time, turn off the heat and use a slotted spoon to separate the fish from the broth into a bowl. We also separate vegetables: onions and carrots. The waste will no longer be useful, but the carrots will be used for decoration.

The broth is boiling, and we are preparing the queen of the table - the fish!

Every housewife will love this jellied fish recipe! What to do with already cooked tench fillet? There is no need to skin it, otherwise the meat will fall apart. It is advisable to remove all bones from the remaining fish, even small ones. To do this, you can use tweezers. If you skip this process, you can end up in a very unpleasant situation, for example, when your friends come and choke on a bone, they will definitely say the well-known phrase: “What a disgusting thing this jellied fish of yours is!” Cut the tench fillet into portions and place in a bowl.

We send the fish to boil

We put our broth back on the fire. To prevent the skin on the fish from becoming deformed, we cut it slightly in two or three places. We do this with each piece. Tench is a small fish, its weight ranges from 200 to 600 g, but sometimes you can find larger fish of this breed. After the skin is cut, turn up the heat and add the fillet to the broth. As soon as everything boils, turn down the heat again and cook the pieces for 5-7 minutes. After this time, turn off the broth, take a slotted spoon and carefully remove the fish from the broth.

Dish decoration

There are a lot of fish jellied recipes with photos. You can decorate the fish in different ways, but today we are using carrots and lemon. We put the fish aside from the broth, cover the pan with the lid again, and turn off the heat. Next, carefully place the pieces of tench into the mold. Let's move on to decorating the fish. You can also decorate with chicken boiled egg, orange, green peas. If you have curly knives for slicing vegetables to decorate them beautifully, then, of course, you can use them.

Cut with a regular knife into very thin pieces carrots and lemon, place vegetables between the fish and on top of it. Fish really “loves” dill. Therefore, the sprigs of this herb can be placed along the edges of the mold. You can also add a little parsley leaves.

Actually the filling itself!

Now it’s the broth’s turn, since the fish needs to be poured. We take a clean pan, a sieve and cheesecloth, which we fold in several layers and place on the sieve, and strain the broth. For proper filling, gelatin is required. It is prepared in advance. To do this, the powder is soaked in water according to the instructions on the bag.

We also strain the gelatin into the broth, which must be hot so that everything in it is completely dissolved. Mix everything thoroughly and pour in the fish. To do this, we will use a regular ladle. After this, we send the form with filler to cool place, but under no circumstances do we freeze the fish, otherwise everything will simply turn into ice.

Submitted by step by step recipe every housewife will like jellied fish, because the output is not only delicious dish, but also incredibly beautiful.

Jellied fish in the oven

Fish can also be cooked this way. It will appeal to those who want fillet pieces to look perfectly even, since after cooking they are still deformed. Prepared for this fish fillet Place on greased foil, wrap in it and place in the oven for half an hour at 180 degrees.

While the fish is baking, you should prepare a broth from its remains. Place them on the bottom of the pan, add cold water, add spices and cook over low heat, constantly skimming off the foam. Once ready, the broth is filtered through several layers of gauze and mixed with gelatin. Pour it into the mold, let it thicken a little and add the prepared pieces of fish fillet. Then they decorate and fill again.

Fish jellied pie recipe

The dish is prepared quickly. We will use cheese as ingredients durum varieties, salmon fish and green onions. To prepare the dough, pour one glass of sour cream into a bowl and mix it with two raw eggs. Add 4 tablespoons vegetable oil and salt to taste. Add a glass of flour and stir until smooth. The consistency of the dough should be the same as when making pancakes.

For the filling, cut 150 grams of salmon into small strips. Chop the onion and grate the cheese. Next, pour half of the dough into the mold, preheated with oil. Lay salmon, onion, cheese on top and fill with the rest of the dough. Place in the oven, preheated to 180 degrees, for 20-30 minutes. After the time has passed, cut the pie into pieces. Bon appetit!

Make room in the refrigerator in advance. Prepare a dish, two pans from stainless steel, baking tray or heat-resistant glass dish, bowl, sieve, gauze, two boards, cling film for wrapping fish, parchment, two knives, a slotted spoon and a ladle.
When buying fish, be guided by the size of the dish for aspic.

For a pike perch weighing 500 g - 1 small onion, 1 small carrot, 3 black peppercorns, bay leaf, ground white pepper, salt and 30 g of granulated domestic gelatin per liter of water.

For decoration: 1 medium lemon, 2 medium-sized pickled cucumbers, a handful of green peas, 5 quail eggs, half a sweet red pepper, a sprig of parsley, 30 g of red caviar. This composition of ingredients is designed for 4 servings of 100-150g.

PREPARATION:

1. Clean off the scales, starting from the tail. Cut open the belly and clean out the insides. Remove gills. Cut out the dorsal fin. It is permissible to do the opposite - cut off the fins and then peel off the scales. But then you can accidentally damage the skin of the pike perch, thereby ruining the future appearance aspic.

2. Separate the head. Carefully cut out the backbone with the rib bones. If this does not work right away, cut off the rib bones separately or remove them using tweezers. Thus, prepare separately fish bones and two pieces of pike perch fillet.

3. 1.5 l cold water add fish bones and head. Peel the carrots and onions and place them in the pan. Place the pan on the fire and bring to a boil. Add pepper and bay leaf. Reduce heat and simmer the broth without a lid for 1 hour. Remove the foam that forms on the surface with a slotted spoon. During the cooking process, the amount of liquid should decrease to 1 liter.

4.At this time, pour gelatin into a glass of cold boiled water. You can put a piece of ice. While the broth is cooking, the gelatin granules will increase 3-4 times. Gelatin cannot be poured warm water, otherwise it will immediately stick together and cannot be separated.

5. When the broth is ready, carefully strain it through a sieve and four layers of gauze into a pan (under no circumstances an aluminum one!). Add swollen gelatin into the hot, strained broth. Stir thoroughly. You can strain it again. This is how you get lanspik - hot jelly.

6. Add about 1 tsp. salt, stir. Pour 0.25 liters of lanspik into a bowl and place in the refrigerator. Cool the remaining portion until room temperature, 16°C. To speed up the process, you can place the pan on ice. If the lanspik, on the contrary, is too cold and begins to harden, place the pan in a water bath.

7. Place the fillet on a plate, on cling film, skin side down. Add a little salt and season with white ground pepper. Cover with film on top. Place the dish in a preheated oven, simmer the fish fillet in own juice at 100 °C for 1 hour. The fish can simply be boiled in water, but then its taste is significantly lost.

8. Pour the first layer of lanspik, about 5 mm, onto the bottom of the aspic dish. Place the dish in the refrigerator. Cool the finished fillet, still in film, after the oven. Put on long time in the refrigerator, preferably overnight, so that the fish can stand and not crumble when slicing. After this, carefully remove the film from the fillet. Cut the fillet into portions.

9.Place the fish from the knife onto a plate with already frozen jelly. Fix the fish in this position by pouring three ladles of lanspik over the fillet pieces. Place the dish with fish in the refrigerator to fix until decorated.

10. Using a knife, make indentations on the lemon skin, cut it into thin half rings, remove the seeds. Using recesses for confectionery cut out figures from sweet peppers. Use pieces of pickled cucumbers as a pedestal for halves of boiled quail eggs. First dip each detail of the design into lanspik, then place it on a dish with fish.

11. Fill everything with lanspik. It should cover the fish with a thin layer. Place the dish in the refrigerator. Finely chop the frozen jelly from the bowl. Make a bag out of parchment paper, put chopped jelly inside. Wrap the bag and cut off the sharp end. Take out a dish with frozen aspic. Place red caviar on quail eggs and decorate with mounds of jelly.

ADVICE:

If you are going to serve aspic for the New Year's table, make it two days before the celebration.
You will need fish and gelatin. Moreover, it is better to take granulated gelatin rather than imported lamellar gelatin, which is more suitable for holiday desserts. You can pour sturgeon, stellate sturgeon, sterlet, carp, pike, catfish, cod. But the best thing is freshwater and definitely not frozen fish, such as pike perch. A sign of freshness of fish is red gills. But sometimes, cunning sellers tint them. Therefore, the most reliable indicator of freshness is the eyes. The pupil should have “deep light”, not cloudy, and the eyes should not be sunken. The fish should be firm. After pressing on the fish, the skin should recover. If a fingerprint remains, the fish is not fresh. After purchasing the fish, select the ingredients to decorate the aspic. Can be used every time different products. The very minimum is carrots and parsley, the rest is a matter of taste: olives, salty or fresh cucumber, tomato, sweet pepper etc.

Jellied fish is not only tasty and healthy dish, it is perfect for the holiday table.

Just use your imagination and you might end up with something extraordinary.

See below for a step-by-step recipe with photos.

What is fish aspic and how to prepare it?

Fish aspic is cold snack, consisting of fish fillets, vegetables, herbs, doused in a gelatinous gelatin-based broth.

What products are included in fish aspic?

Suitable for preparing fish aspic boneless fillet boiled or lightly salted white or red fish:

salmon
trout
coho salmon
salmon
zander
cod
sturgeon

Decoratively chopped eggs, vegetables, fruits and herbs are used as decoration:

carrot
olives
dill
parsley
green peas
lemon
boiled eggs

And also seafood: shrimp, caviar, crab meat.

How to cook fish aspic - cooking technology

The process of preparing a classic fish aspic looks like this:

First you need to put the gelatin in water to swell.
The fish must be cleaned and cut into pieces, separating the fish fillets from the bones.
Everything that remains after separating the fillet must be placed in a pan and cooked fish broth. You need to cook it over low heat with the addition of spices, white roots, onions and carrots. It is important to constantly skim off any foam that forms, otherwise the broth will be cloudy.
The finished broth must be strained, put pieces of fish fillet into it and cook over low heat for 10-15 minutes.
Remove the fish pieces with a slotted spoon, and strain the broth again until the aspic is clear.
Dissolve the swollen gelatin in the hot fish broth, strain again and cool to room temperature.
You need to beautifully place pieces of fish fillet on a dish, decorating them with lemon slices, carrot stars, olives, peas, parsley sprigs and green onions.
And then all this needs to be poured on top with broth with dissolved gelatin, cooled to room temperature and the dish should be put in the refrigerator.
To serve the finished aspic dish on the table, you need to take it out of the mold. To do this, take a container with hot water, then literally lower the form with the filler into it for just a few seconds to the brim, immediately cover the form with a plate or dish and, turning it upside down, shake it slightly. This is done immediately before serving.
Jellied dishes keep well in the refrigerator for 2-3 days.
You can serve fish aspic with horseradish, different sauces, olives and lemon juice.

How to prepare broth with gelatin for fish aspic?

Bones, fins, skin, scales, heads obtained by processing 1 kg of fish (or small river fish) - 0.5 kg,
onions – 2 pcs.,
parsley (greens),
gelatin – 40 g,
bay leaf, peppercorns,
Jelly yield – 1 kg.

Preparation:

Remove the gills from the fish heads; if the heads are large, they should be cut into pieces; for small fish, the entrails and gills should be removed.
Prepared food waste and small fish without peeling, rinse, add cold water, bring to a boil, remove foam from the surface and continue to cook at low boil for 1.5–2 hours.
40–50 minutes before the end of cooking, add onions, parsley and spices.
Strain the finished broth through cheesecloth folded in three layers, and if the broth is not clear enough, lighten it with egg white.
After this, carefully, without shaking, strain the broth through three layers of gauze, add soaked gelatin to it, put on low heat and, stirring, without bringing to a boil, let the gelatin dissolve completely. When soaking, pour gelatin with cold boiled water in a ratio of 1:5 and leave it for 40 minutes to swell.
The broth for making jelly is ready!
Pour it over the fish fillet and put the aspic in the refrigerator.

Salmon aspic - portioned recipe

Effective, cooling and delicious snack with a promising aftertaste.

It does not require a special presentation, since portioned aspic with salmon is a quite beautiful and colorful dish in itself.

Small portions of aspic and harmonious combination ingredients fit well into any holiday menu.

At budget option You can replace salmon with herring or anchovy, and use protein caviar.

Prepare fish dish not difficult and fast enough.

Therefore, it is worth replenishing your cookbook recipe for portioned aspic with salmon.

The dish will help decorate the feast and create a festive mood.

2 sprigs of dill;
2 quail eggs;
100 g lightly salted salmon;
¼ small lemon;
½ tsp. edible gelatin;
2 tsp. red caviar;
120 ml fish broth or water.

Cooking process

Boil and peel the eggs, cut each in half.

Dissolve gelatin in hot broth or water.

Make longitudinal cuts on the lemon.

Cut the prepared fruit into thin 2 mm slices.

There's a big one ahead wonderful holiday — 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 thing wonderful dish for the holiday and more. If you prepare it correctly, you will undoubtedly captivate your guests with it. great 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 a completely 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 moment - this is bonyness 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

Sudak - dietary fish, it has very little fat and very tender meat. In addition, it contains many amino acids that our body needs. IN general dish It will turn out not just 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 cooking sea pike perch with the head on, there will be an unpleasant aftertaste, which will ruin 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 for 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 pour 100 ml 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 microwave oven or on the stove, and the gelatin will disperse.

Finally, take a jellied pan, I have a muffin pan, place it on the bottom boiled carrots and add fish fillets. 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, greens 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, the fins removed and cut into portioned pieces. 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 in a large container, 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 for jellied meat in a slow cooker turns out to be tender and elastic, which is sometimes not possible to achieve when cooking in a pan 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 You can prepare it from any type of fish, and you can even combine it; you definitely won’t spoil the taste of jellied meat. 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 deal 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 - independent dish, you can serve it 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 option. fish appetizer. Silver carp jellied meat will harden perfectly even without adding gelatin. The fact is that the head and skin oily fish gives 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 vitamins and microelements. Therefore, jellied meat from this river fish is not only a tasty dish, but also healthy. 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 It’s 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 some 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 red fish aspic, and you can color the broth for beauty food coloring, also serve with lemon wedges and olives, don’t 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 convenient.

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!

Probably, when you mention jellied fish, the first thing that comes to mind is associations with the main New Year's dish from the film “The Irony of Fate, Or Enjoy Your Bath.” How to make this dish so that it does not resemble strychnine? There are some subtle points that we will discuss below.

Jellied fish is a healthy dish for correct technique The cooking is very tasty. Any type of fish, both red and white, is suitable for its preparation. In addition, you will need vegetables and spices.

Is it possible to prepare jellied fish not from one type of fish, but from several? Certainly! The broth will be more aromatic, and the taste of the dish will pleasantly surprise you.

Jellied fish - preparing food and dishes

So, the first rule of a delicious aspic is to get all the bones out of the fish. A small bone, accidentally caught during the tasting of aspic, can discourage any desire to continue eating the dish. It is for this reason that it is best to choose large fish, so that it is easier to disassemble. The part of the fish that is closest to the head has the least bones.

It should also be taken into account that not every fish holds its shape and remains in pieces as a whole. To avoid porridge in the dish, it is better to use pike, mackerel, pollock, pelengas, pink salmon, salmon fish.

How to cook broth for aspic? You will need fish head, spine and fins. Remove the gills, rinse the ingredients with water and boil on the fire, adding one whole onion and carrot for beautiful color. The broth should cook for about half an hour.

What if you don't have a fish head? Then we will make the filling liquid from gelatin, mixing it with the broth in which the fish fillet was boiled.

Jellied fish recipes:

Recipe 1: Jellied fish from the fish set

To make your life easier when preparing aspic, you can purchase a fish kit at any large store. As a rule, it consists of several varieties of fish from which the bones have already been removed.

Required ingredients:

Water for jellied fish – 1.8 liters
Fish from the set – 520 grams
Gelatin packet - 1 piece (20 grams)
Salt and spices
Fresh parsley

Cooking method:

Using the method described above, we prepare fish broth: place the washed fillet in water, add some salt and cook for about 20 minutes. Remove the fillet and cut into cubes.
In a separate bowl, pour gelatin with warm water and let it swell. Pour into the broth and stir.
In the container where we will prepare the aspic, put pieces of fillet, fresh chopped herbs, and then add the filling.

Recipe 2: Jellied fish from pelengas with carrots

The aspic you prepare according to this recipe will have bright taste and an attractive golden hue.

Required ingredients:

2 liters of purified water for jellied fish
Pelengas – 420 grams
Carrots - 1 piece
Bay leaf
Gelatin – 1 sachet (20 grams)
Dill

Cooking method:

If you have the head and spine of a pelengas, then you can cook a broth from these ingredients. If not, then wash the fish meat, remove the bones and place in clean water. As soon as the liquid boils, you need to remove the foam, add salt, put a bay leaf and peeled whole carrots in a container.
After twenty minutes, remove the fillet and carrots, cool and cut into cubes.
Pour gelatin with warm water, dissolve and pour into broth.
Place pieces of fish, carrots, chopped dill in a dish or mold and fill with warm broth.

Recipe 3: Jellied fish with pink salmon and pollock

In order to get a tasty dish, you can safely mix different varieties fish. For this recipe we will take fillets of pink salmon and pollock.

Required ingredients:

Purified water for jellied fish - 2.1 liters
Pink salmon fillet - 200 grams
Pollock fillet - 200 grams
Fresh herbs (dill and parsley)
Gelatin – 20 grams
Peas, canned - 100 grams

Cooking method:

Fish fillets should be washed and placed in water. If it boils, you need to reduce the heat, remove the foam, add salt. Cook the fish over low heat for about 25 minutes.
Remove the fish and cut it into pieces.
Pour gelatin with water and stir until completely dissolved. Then pour it into the broth and stir.
Place pieces of fish, chopped herbs and peas on the bottom of the mold and fill with warm broth.

Recipe 4: Jellied fish (from frozen)

In stores in freezers We often see frozen foods - meat, poultry, fish. Most often, we do not purchase them, since it is believed that the product is frozen when its shelf life comes to an end. Meanwhile, for aspic, you can safely purchase frozen products. The dish will be tasty, and the broth will be rich.

Required ingredients:

Purified water for fish aspic - 1.7 liters
Frozen mackerel - 1 carcass
Frozen hake – 1 carcass
Frozen crust - 1 steak
Bay leaf
Onion - 1 piece
Gelatin – 1 packet (20 grams)
1 carrot

Cooking method:

Thaw the fish. Clean the carcasses from scales, remove the bones, cut off the fins.
Place the fish fillets in a saucepan, fill with water and place on the stove.
As soon as the water boils, remove the foam, add salt, add bay leaves, whole peeled carrots and peeled onions. Turn the heat to low and cook the fish for about 25 minutes. Remove ingredients from pan. We don't need onions, but we need to cut the fillet and carrots into cubes.
Fill the gelatin with water and let it swell. Pour gelatin into the resulting fish broth.
Place the pieces of fish and carrots in a container for aspic, and pour the broth on top.

Recipe 5: Royal jellied fish

This dish is not difficult to prepare, but it looks great and, of course, it is very tasty.

Required ingredients:

Water for jellied fish - 1.8 liters
Trout or salmon - 430 grams
Red caviar – 100 grams
Green peas, canned - 100 grams
Fresh parsley
Gelatin – 20 grams (1 package)
Bay leaf - 1 piece

Cooking method:

Remove the bones from the trout and place them in the water. Put the pan on the fire. As soon as the liquid begins to boil, remove the foam, lower the bay leaves and add salt. You need to cook the fish for at least 25 minutes, after which we remove it and cut it into slices.
Pour gelatin with water, dilute it, pour it into warm broth and stir.
Place fish and peas at the bottom of the container in which we will prepare the aspic and fill it with broth. When the broth has cooled to room temperature, add caviar to the container.

How long will it take for jellied fish to freeze? At least an hour if you place the dish with aspic in the refrigerator and about two hours if you just put it in a cool place, for example on a balcony.
What vegetables will brighten up the taste of jellied fish? Ideal option There will be those ingredients that will not interrupt the neutral taste of the fish. Sweet peppers, pickles and capers are definitely not suitable. A boiled carrots, slices of sour lemon or pieces of broccoli will “decorate” the taste of the aspic.
It would be quite appropriate to add an egg to the fish aspic - either chicken or quail. The dish will be more satisfying and healthy, because the egg is a source of protein.
Jellied fish is usually served with white sauces. You can make the sauce yourself; it will taste like mayonnaise. Take two or three egg yolks, mustard powder, a third of a glass of olive or refined sunflower oil. You will get as much sauce as you use butter. Beat the ingredients until you get homogeneous mass cream color. Add some pickled cucumbers, capers, dried herbs, and lemon to the sauce. You can also serve the aspic with French mustard.