Which fish is best in jellied fish? Jellied fish with gelatin: how to cook, the best recipes

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 is 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.

Required:

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 pre-cooked eggs 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.

Serve with horseradish, mustard or any white sauce to taste.

Fish aspic - Fish rose. Video recipe from Natalia Kim

And finally, I want to offer you a very interesting recipe for jellied fish, in which the main highlight is the presentation of the dish. It is prepared in small individual molds and a rosette of fish fillet is placed in each of them.

Jellied fish cannot be called an easy dish to prepare - you will have to put in a lot of effort to make it work. But it is during the preparation of this dish that you can show all your imagination in order not only to decorate the dish, but also to bring new notes of taste. With a little effort and creative improvisation, fish aspic will be the main dish on the festive New Year's table.

A classic appetizer for any table is fish aspic. All the cooking secrets are in our selection of the best recipes!

Fish (pike perch, carp, sturgeon about 2.5-3 kg) - 1 piece
Onion - 1 piece
Allspice - 7 pcs
Bay leaf - 3 pcs
Chicken egg - 2 pcs
Parsley
Lemon - 1 piece
Carrots - 1 pc.
Gelatin - 1 tbsp. l.

Soak 1 tbsp. spoon of gelatin in ¾ cup of cold water.

Wash the fish, clean it, cut off the head, fins and tail. Remove the gills from the head.

Pour water over the head, fins and tail, add onion, pepper (6-7 peas), bay leaf (2-3) and salt, bring to a boil and cook for 3-4 minutes. I pour water over the eye to cover the fish.

Then add the pieces of fish, bring to a boil and cook for 15 minutes over low heat.

Then take the fish out and put it on a plate.

Strain the broth, add the swollen gelatin, put on the fire and bring to a boil. Then immediately remove from heat and let cool slightly.

Remove all bones from the fish and place the pieces on a plate.

Garnish with chopped boiled eggs, parsley, lemon and carrots. Let stand on the counter for a while (cool to room temperature).

Pour in broth with gelatin. Let stand on the counter for a while (cool to room temperature). Place in the refrigerator on the bottom shelf overnight. Cover the top with a plank.

Recipe 2: how to make fish aspic

Let's make aspic from the most suitable fish for this, in the presence of which no housewife will ever make aspic from another - this is pelengas.

Pelengas or large mullet - 1 pc.
Fish heads, tails, fins for broth
Gelatin - 1 tbsp.
Onion - 1 head
Medium carrots - 1 pc.
Black peppercorns - 5-7 pcs.
A small bunch of dill and parsley (stems can be used)
Bay leaf - 2 pcs.

Clean the fish, do not throw away the scales, collect in a separate bowl.

Take out the insides

scrape off the black film,

Rinse. Cut off the head and tail.

Cut into pieces 2.5 - 3 cm wide.

Place the scales from the cleaned fish in a sieve, rinse in several waters, until the last water is clear.

Place the scales in food gauze and tie them in a knot so that the scales do not fall out.

Wash the fish heads and tails prepared for the broth (the heads must be completely cleaned and freed from the gills), put them in a saucepan, and put a bundle of scales there. You can add the heads and tails of other fish if you still have them but don't last very long. Wash the onion, peel the carrots and add to the pan with the heads.

Pour 1-1.5 liters of water, bring to a boil, skim off the foam, reduce heat, add salt, black peppercorns and bay leaf. Cover with a lid and cook over low heat for 25-30 minutes, without letting it boil too much.

Prepare decorations.

Pour gelatin into 1 glass of cold boiled water and let it swell for 40-60 minutes.

If desired, if your broth is very cloudy, you can make a draw.

To be honest, we didn’t make a pull in this recipe. Our broth was light enough for aspic.

Strain the broth through a sieve. We will no longer need fish heads and tails.

For our fish, pour 0.5-0.7 liters of broth (depending on the size of the fish). Freeze the rest of the broth for future use.

Pour the strained broth into a saucepan, taste for salt, it should be a little saltier than regular soup. Bring the broth to a boil, put pieces of fish into it (by the way, you can fillet the fish by removing the bones and cut it into pieces, as you will see later, we remove the bones from boiled fish), cook for 5-6 minutes, removing the foam, do not letting it boil vigorously.

Remove the finished fish with a slotted spoon.

put on a plate, cool,

Take out the bones and divide each piece in half.

Carefully place the fish pieces on a plate.

You can use individual molds for jellied fish, which is very convenient. In this case, decorations (carrots and greens) are placed on the bottom of each mold,

and the fish is added from above, skin side down.

Add swollen gelatin to the fish broth, bring to a boil while constantly stirring, do not boil, remove from the burner, and let stand for a while.

strain the broth through 4 layers of gauze. Let the broth cool slightly.

Pour this broth into the fish in the dish for one third of the dish,

in small molds half. Let it stand for 20-30 minutes. If possible, you should put the dish in a cold place, or on the balcony (if you do not live in Africa), or in the refrigerator.

On a platter, place decorations of carrots and herbs on top of the fish.

After half an hour, if the dish is in a cold place, add broth so that it completely covers the fish and leave for 8-10 hours, until completely frozen.

We take our aspic out of the refrigerator and serve it on the table. Bon appetit!

Recipe 3: fish aspic with gelatin

On the eve of the holiday, you should think about fish aspic. This dish is a constant success among guests. And for the culinary abilities of the housewife who undertakes to prepare it, it is a challenge, because it requires some knowledge. For example, how to ensure that the aspic definitely hardens. But this dish will take a special place among other holiday dishes, becoming a real decoration of the table.

2 kg cleaned white fish (with large heads)
15 g edible gelatin
1 onion
1 piece carrot (200 g)
2 chicken eggs
1/3 tsp. fennel (dry seasoning)
½ lemon
2-3 dry bay leaves
black peppercorns - to taste
parsley - for decoration
salt - to taste

Peel the carrots and onions, cut in half.

Place the head of the washed and chopped fish on the bottom of the pan along with the fins and tail, and put the onions and carrots there.

Place fish fillets on top.

Pour cold water 3 cm above the layer of fish. Bring to a boil, remove the foam and cook over low heat, opening the lid slightly so that the broth evaporates sufficiently and solidifies well when cooled.

After 30 minutes, remove the fillet pieces so that the fish does not overcook and lose its structure. Add pepper, fennel, bay leaf to the broth and continue cooking for 40-60 minutes. At the end of cooking, add salt.

A proper fish aspic should not shake. If it shakes, it means it was either undercooked or the fish were not reported. To prevent it from shaking, gelatin should be added to the fish broth. For 1 liter it is enough to take 15 g of gelatin. While still hot, lanspik must be strained through a sieve.

And dissolve gelatin in it according to the instructions indicated on the package.

Boil the eggs, cut into semicircular slices.

Cut out decorations from boiled carrots.

Cut the lemon into slices.

Remove the skin from the fillets of boiled fish and divide them into pieces. Place pieces of fish, eggs, carrots, a slice of lemon, and herbs on the bottom of the dish.

Carefully add fish broth with gelatin to half the volume of the dish and place in the refrigerator until it “sets” slightly. Place the next portion of fish, eggs, carrots and herbs on the first layer of aspic in the same way, and pour in lanspik.

Place the fish aspic in the refrigerator to completely harden.

When the laid out products are interspersed with layers of jelly, the aspic is not only tasty, but also beautiful. When serving, the aspic is cut crosswise and all its layers become visible.

But the aspic can be served directly in the form, uncut.

Recipe 4, step by step: delicious fish aspic

Fish jellied pike perch will appeal to both children and adults. This low-calorie, but satisfying dish can be prepared at any time of the year: it will always be appropriate. Fish aspic is also good for a regular dinner.

We have prepared for you a classic step-by-step recipe with photos. Visual instructions will ensure simple and quick cooking.

Even if you've never made this dish before, we'll show you exactly how to prepare the broth so it's rich and not watery, as well as when and how to add gelatin to help it set. We'll tell you what to do if you purchased not a pike perch fillet, but a whole fish. Let us help you prepare this delicious and refreshing dish at home. Ready? Then look at the recipe and start cooking.

pike perch – 1.2 kg
onion - 1 piece
chicken egg - 1 pc.
carrots - 100 gr
lemon - ¼ piece
bay leaf - 1 pc.
parsley - 10 g
black peppercorns - 5 pcs
salt - ½ tsp.
gelatin - 10 g

If the aspic is not made from meat, then from fish. And large, meaty fish without a lot of bones are best suited for this dish. We will use fresh pike perch. If you purchased unfinished fillets, then the fish will have to be prepared.

The process begins by removing the tail and head of the fish. Then the gills are cut off. Using a sharp knife, make an even cut along the bottom side. Gut the insides. Separate the fish fillet from the spine.

Add the tail, entrails and head to a deep saucepan, add one liter of water and bring to a boil. Then add the onion, washed but not peeled. Rinse the carrots under water and remove the peels, then also add them to the pan. Add bay leaf, allspice peas and salt to the broth. Cook over low heat for 40 minutes.

Cut the cleaned fish fillet into small equal pieces.

Pass the finished broth through a sieve, remove and set aside the cooked carrots. Return the clean broth to the heat and add the fillet pieces to it. Cook for another 10 minutes until done.

When the fish is ready, remove the pieces to a separate dish. For the final straining of the broth, we need gauze folded in several layers. We pass liquid through it. To give the aspic the desired color, break an egg into a bowl and mix it thoroughly. Pour the mixture into the broth, stir and bring to a boil. Then we repeat the procedure of decanting the broth. Add gelatin pre-soaked in water to the pan and mix until completely dissolved.

Prepare your favorite molds for filling. Pour broth into the bottom (no more than 1 centimeter) and let it harden in the refrigerator. Cut the cooked carrots into rings of arbitrary thickness and cut out figures from them. We put the carrots together with sprigs of greenery, as shown in the photo, put the fillet pieces on top and fill it all with broth.

Place the finished molds in the refrigerator. Within 1-2 hours our aspic will harden and it can be served. Turn the shapes over onto a plate, decorate with herbs and lemon slices. Fish aspic with gelatin is ready.

Recipe 5: how to make fish aspic (step by step)

You can use any not very bony fish (pike perch, perch, pike, any types of red fish, sturgeon,...). The main thing is to bring the broth to taste, and then the aspic will definitely please you and your guests. For decoration, you can use halves of quail eggs or chicken slices (category C2, small), sour berries or a slice of lemon, olives, herbs... If you use a different brand of gelatin, then when preparing, follow the instructions on the package. I like the jelly itself not to be very much, but with a lot of filling. Therefore, you can completely adjust the amount of filling and jelly to your taste, because you will have almost 2 liters of delicious fish broth. Maybe some of you prefer a lot of jelly. Then use more broth and more gelatin. Or less fish.

Fish - 800g.
Small carrots - 1 pc.
Medium size onion - 1 pc.
Parsley root (if available) - 7 cm
Parsley (if there is no root) - 50g
Allspice - 3 peas
Bay leaf - 1 pc.
Gelatin - for 1 liter of broth (I have 2 bags of 10g each)
2 liters of water

Wash the fish, put it in a saucepan and pour boiling water over it (I boil the water in a kettle in advance). Bring to a boil, add salt (I put 2 tsp of salt for 2 liters of broth), add carrots, onions, peppers, parsley (pre-tie in a bundle with thread) or parsley root, bay leaf. Then cook over low heat until tender (20-30 minutes, depending on the size of the pieces). It is important to cook over low heat, then the broth will not be cloudy. Next, remove the fish and cool the broth slightly. I don’t strain the whitefish broth, because... there are no small bones in it and there are no small pieces that fall off during the cooking process. Broth from pike, perch, pike perch... is better to strain through cheesecloth. Measure out 1 liter of broth. I once measured how much water fit in my ladle (I poured water into it and then poured it into a measuring cup). My ladle contains 100 ml of water. I measure out meat and fish broths with ladles so as not to stain the plastic measuring cups, and they will crack when hot... So, cool the measured 1 liter of broth a little.

While the broth is cooling, place the decorations on the bottom. I have special molds for fish aspic, but you can use shallow bowls, trays, deep plates,... I take the aspic out of the molds onto a plate (I turn them upside down), so I put the decorations down and the fish on top. If you don’t take it out onto a plate, but cut it and serve the aspic in portioned pieces (like jellied meat), then you need to put the fish on the bottom and the decorations on top.

We remove the fish from the bones and divide it into small pieces.

Pour gelatin into the slightly cooled strained broth (1 liter) and mix thoroughly until completely dissolved.

Pour a little broth into the molds with decorations (or fish). And put it in a cold place so that the gelatin sets. We do this so that decorations or pieces of fish do not float to the top, but are layered. You can, of course, not bother and pour it all at once, but then the berries, olives, and herbs will be mixed with pieces of fish. This will not affect the taste in any way, only the appearance of the dish.

As soon as the gelatin has set (this happens quickly on the balcony in winter), place pieces of fish on top (or decorations, if you had fish as the first layer).

Fill everything with the remaining broth. If the broth has completely cooled down during this time, heat it again and stir (so that the gelatin disperses). Place in a cool place until completely frozen.

That's it! As I already said, I do not serve it in molds, but place it in portions on plates. To lay it out beautifully, the form with the filler should be dipped in hot water for a few seconds and carefully turned over. The filler “pops out” very easily. If you want to serve in portions (and not cut into pieces), you can also use bowls. Beautiful, tasty, festive! What else does?!? :)) And we also need white horseradish for serving! Delicious!

Recipe 6: simple fish aspic at home

For a recipe for making fish aspic with a photo, it is better to choose fish, as people say, of noble origin: sturgeon, pike, sterlet, pike perch. This dish will please everyone both on weekdays and on holidays. In my opinion, this is one of the best holiday cold appetizers that every experienced housewife should be able to prepare! Step-by-step recipe for jellied fish with gelatin.

pike perch 500 g
broth 1.5 l
carrots 1 pc.
bay leaf to taste
fresh frozen green peas 150 g
black pepper to taste
onion 1 pc.
salt to taste
gelatin 30 g

Let's start preparing fish aspic according to a step-by-step recipe with photos. Clean the pike perch from scales and entrails. Cut off the head and fins. Wash and peel the carrots and onions.

Pour 2 liters of water into a multicooker pan, add chopped carrots, a whole onion, spices, and fish. I cut the pike perch into pieces and cooked it in the “steamer” mode for 20 minutes.

While the fish was boiling, the gelatin was poured with cold boiled water and allowed time to swell. Take the finished fish out of the pan. Cool and separate from bones.

We dilute the swollen gelatin with strained fish broth, bring to a boil, and taking a little broth, fill the bottom of the mold. Let it harden and shape the bottom of the mold as desired. This is done so that the fish aspic according to this recipe is not only tasty, but also beautiful.

Grind the fish.

Place a layer of fish on top of the frozen jelly,

then boiled chopped carrots,

and then - boiled green peas. Add the remaining broth.

Place in a cool place and let it harden. Then turn it over onto a plate and serve the jellied fish with horseradish. To easily turn it over, you need to hold the bottom in hot water for 30 seconds. Bon appetit!

Well, now you know how to make fish aspic, a recipe with step-by-step photos that I showed you!

Recipe 7: the best fish aspic (with photo)

Prepare fish aspic with gelatin for any holiday; the recipe with photos will show step by step that the preparation is not as difficult as it seems at first. But in order for it to turn out really beautiful and tasty, you need to carefully follow all proportions and recommendations, as well as take a creative approach to decorating the dish. Our photo recipe for fish aspic is exactly the recipe that will help you prepare a tasty and at the same time beautiful dish that you won’t be ashamed to put on your holiday table. This aspic turns out to be light and low-calorie, which has a very positive effect on the stomachs of the guests gathered at the table, in contrast to the abundance of fatty and high-calorie foods.

fish broth – 250 ml,
fish fillet – 200 g,
onions – 75 g,
bay leaf – 1 pc.,
peppercorns – 5 peas,
carrots – 0.5 pcs.,
pepper - to taste,
instant gelatin – 10 g,
water,
salt - to taste.

Fish fillets for aspic should be thawed at room temperature. Then we put it in the pan. Add onions, carrots, bay leaves, peppercorns and add water. Before cooking, the onion must be peeled, but there is no need to chop it, i.e. we will cook it whole.

Boil the fish for 30 minutes.

When the fish is ready, remove it from the prepared broth. Cool the broth until warm. Chop the fish fillet into small pieces. Season the fish with ground allspice.

Dissolve instant gelatin in not completely cooled fish broth.

You can pre-soak gelatin in 50 ml. water to swell. This way it will dissolve in the broth faster.

To prepare our fish aspic, it is convenient to use silicone molds. Place boiled pieces of fish fillet on the bottom of the molds.

Fill everything with fish broth.

Place in a cool place to harden. It is best to prepare this aspic in the evening so that it can stand in the refrigerator overnight and have time to harden well. This way you won’t have to worry about whether it will have time to take on the desired state.

Before serving, of course, you need to take care of decorating the dish - after all, it’s festive for us! We turn the silicone molds upside down onto a beautiful dish so that our fish aspic gets out of the mold onto the plate. Next, decorate it with any greenery that you like best. You can decide for yourself how else to decorate our fish aspic. For decoration, you can use lemon slices, or any other products at your discretion.

You can serve the aspic in portions or on a large platter.

To make the aspic prepared according to this recipe look brighter, you can add pieces of boiled egg, lingonberries, peas, pickled corn or pieces of greens to the fish in silicone molds.

Bon appetit!

Jellied fish is by no means disgusting (remember, that’s what the hero of the famous movie said). This is a real holiday dish that is not only tasty, but also very beautiful.

Jellied fish is cooked much faster than meat, since the fish is boiled much better. Several recipes for making fish jellied fish with photos are presented below.

Jellied fish is not disgusting, but a wonderful holiday dish (still from the film “The Irony of Fate”)

We can immediately make a reservation that the raw material for preparing fish aspic can be almost any fish - both sea and river. The most popular:

chum salmon;
trout;
mackerel;
zander;
pike;
carp, etc.

In this case, it is necessary to use gelatin in any case - otherwise you will not achieve the desired consistency.

The only exceptions are red varieties of fish, provided that they are boiled with the head - for example, trout, salmon or salmon. However, even in this case, it is better to play it safe and add at least a tablespoon of gelatin per 1 liter of broth.

To prepare fish aspic, in general, you will need the following components:

Ingredients for fish aspic with gelatin

fish – 1 carcass (600-800 g);
water – a little less than 1 liter;
gelatin - a heaped tablespoon (this is 30 g);
carrots and onions – 1 piece each;
boiled eggs – 2 pieces (optional);
salt, spices and herbs - at your discretion.

The sequence of actions is as follows:

Step 1. First you need to get fish broth - for this, cleaned and washed fish along with onions are placed in cold water. It is better to cook carrots separately.

Step 2. As soon as the broth boils, cook for another 30-40 minutes and turn off. At the beginning of cooking, you can add salt, but it is better to add spices (peppercorns, bay leaves) a few minutes before it is ready.

Step 3. Meanwhile, dissolve 30 g of gelatin in half a glass of cool boiled water. Stir thoroughly and leave to swell for half an hour.

Step 4. Place pieces of fish, vegetables and pre-cooked eggs, as well as greens and other decorations (peas, cranberries) along the bottom of the dish (mold) for aspic.

Step 5. Add the swollen gelatin to the cooled broth, heat it (but not to a boil) and stir. Then strain through cheesecloth and pour in the fish and vegetables.

As soon as the liquid has cooled, put it in the refrigerator overnight - that’s it. This step-by-step recipe for fish aspic with gelatin is essentially universal. Everything else is just details, but the principle will be exactly the same.

River fish aspic: how to cook

Any aspic is prepared in two stages. First, a strong broth is boiled, to which swollen gelatin is added. And then the whole mixture is thoroughly mixed and poured over the fish, vegetables, herbs and other ingredients, and the dish is put in the refrigerator so that it has time to harden.

Jellied pike perch: recipe with gelatin

In the case of jellied pike perch, the whole process goes very quickly, because pike perch meat is tender and does not need to be cooked for too long.

For preparation we will need the following components:

1 piece of pike perch (calculate weight 1 kg);
2 liters of water;
60 g gelatin (that’s 2.5 tablespoons);
1 carrot and onion;
greens for decoration;
10 quail eggs also for decoration;
1-2 tablespoons of green peas;
1 lemon;
salt and spices - at your discretion.

To prepare the dish we will proceed as follows:

Step 1. Prepare all the ingredients, gut the fish, wash the vegetables. If the pike perch was frozen and not chilled, it needs to be thawed by simply keeping it at room temperature for 5-6 hours.

Another option is to put it in cool water (2 liters per kg of carcass) and add 2 tablespoons of salt to it. Thanks to this, the meat is well salted and all the beneficial minerals remain in it.

Step 2. Now you need to cut the carcass into portioned pieces of the same size.

Step 3. Fill the fish with 2 liters of water, also add the peeled vegetables and cook for 15 minutes after boiling. At the same time, remove all the foam and add spices.

Step 4. It is very important that the pieces remain intact - the meat is very tender and can easily fall apart into its component parts. To do this, you need to cook them for no more than the specified time, and then carefully remove them onto a plate.

Step 5. Meanwhile, soak 60 g of gelatin in 2 glasses of cool water or completely cooled broth. It is important to stir it very well and wait from half an hour to 60 minutes.

At the same time, you can cut carrots into flowers and hard-boiled quail eggs in half. They also cut the lemon into thin slices, chop the greens and lay out the green peas.

Step 6. Add the swollen gelatin to the cooled broth and strained through cheesecloth or a fine sieve, then heat it over medium heat and stir again. Under no circumstances should you bring it to a boil - otherwise the pike perch aspic simply won’t work.

The broth is allowed to cool, after which the ingredients carefully laid out on the dish are poured over it. Then cool in the refrigerator for 3-4 hours.

Jellied pike with gelatin

Let's prepare jellied pike for the holiday table according to the recipe with gelatin.

We will need the following components:

pike – 1 or 2 small fish;
water - 2 liters;
gelatin – 60-80 g;
onions and carrots - 1 piece each;
half a lemon for decoration;
greens for serving; salt and spices - at your discretion.

The principle of preparing pike aspic according to this step-by-step recipe with photos is exactly the same - you need to get a strong broth with gelatin and then pour and decorate the dish. However, there are certain tricks associated with serving.

We will act like this:

Step 1. We wash the pike, clean it, remove the gills and immediately cut it into portions 3-4 cm thick.

Step 2. These pieces must be brought to a boil in a saucepan along with the vegetables. Then you need to cook from the boil for another 15-20 minutes - over low heat.

Step 3. Meanwhile, pour cold water over the gelatin so that it swells. And remove the pieces of fish and vegetables from the pan.

A very important point is that the fish should not be overcooked. The pike flesh should retain its consistency, so you should cook this fish after boiling for no more than 20 minutes.

Step 4. Cool the broth slightly, reduce the heat to the minimum possible. Add gelatin and, stirring thoroughly, let the broth brew for another 10 minutes. However, you cannot bring it to a boil, otherwise all the gelatin will collapse.

Step 5. So, there is little left: take the fish, completely remove the onion, and cut the carrots into flowers or circles. We lay out all the components of the future aspic along with sprigs of greenery along the bottom of the plate.

Step 5. Carefully pour liquid (broth with gelatin) on top, then let it sit for a while so that steam stops coming from the dish. Place in the refrigerator for 1-2 hours and forget. And after this time, the fish aspic can already be served.

Jellied sea fish: recipe for pink salmon with gelatin

Fish does not provide as much collagen as, for example, pork feet. But the pink salmon head contains a certain amount of sticky substances, which create the correct consistency of the finished product.

However, it still wouldn’t hurt to add gelatin when preparing aspic with pink salmon – then the dish will definitely work out.

Let's take the components in the following quantities:

2 liters of water;
pink salmon fish (head and several pieces of pulp) - only 650-700 g;
gelatin – 30 g per liter of water (a total of 60 g will be needed);
carrots - 1 piece;
onion - 1 piece;
3 tablespoons of green peas;
bay leaf, pepper, salt and other spices - at your discretion;
2 chicken eggs (pre-boiled).

To prepare pink salmon aspic, we will reproduce the classic recipe with explanations in the form of photos.

How to prepare pink salmon aspic - recipe with photos step by step:

Step 1. Prepare all the ingredients: cut the fish into pieces, wash and peel the vegetables. Only the gills need to be removed from the head of the pink salmon - everything else will be useful for the broth.

Step 2. Cook the broth: place the fish and vegetables in cold water and quickly bring to a boil, and then cook over moderate heat for another 30 minutes. The water should boil very low at this time.

Be sure to remove all the foam - then the aspic will turn out beautiful and transparent. Don’t forget about peppercorns and bay leaves, adding them during the cooking process.

Step 3. Meanwhile, cook hard-boiled eggs. To prevent the shell from bursting prematurely, the water must be generously salted during cooking.

Step 4. At the same time, prepare gelatin: dissolve 30 g of gelatin in 1.5 glasses of cool water and stir very thoroughly. Then leave in a cool (but not cold) place for an hour.

Step 5. In the meantime, strain the resulting broth, throw away the onions, and simply put the carrots and fish on a plate - they should cool. Pink salmon can be chopped into small pieces of the same size, as shown in the photo.

Step 6. Cut the carrots into flowers (first make circles, and then cut out 4-5 corners from them).

Step 7. Eggs are cut in half. You can put a circle of carrots on the center of each half, or add green peas - it will be tastier and more beautiful.

Step 8. Now pour the swollen gelatin into the broth and heat it up a little, stirring thoroughly. In no case should you bring it to a boil: as soon as the gelatin has dissolved, you can remove it from the heat.

Fill the fish and vegetable composition with liquid. A great addition is to decorate the fish aspic with shrimp (as in the photo).

Step 10. All you have to do is wait 3-4 hours. First, the dish cools to room temperature, after which it is put in the refrigerator. In a word, the next morning or evening you are guaranteed to get a delicious pink salmon aspic.

Fish aspic: step-by-step recipe without gelatin

What if you want to make fish aspic without gelatin and are worried that it won’t harden? The secret is very simple: there is enough natural gelling substance in the head and spine of the fish.

Therefore, you need to cook a very rich and strong fish broth - definitely with the head and spinal bone, and then you won’t need gelatin for the aspic. But if you only have fish fillets, be prepared for the fact that the aspic will not harden.

We will tell you how to prepare pike perch aspic without gelatin - a simple step-by-step recipe with photos is given below.

This time let's take the ingredients:

pike perch carcass with head and tail - 1.5-2 kg;
additionally fish ridges, tails and heads of other river fish: cupid, bream, carp, catfish, carp;
water - 2 liters;
carrots - 1-2 pcs.;
celery root - 1 pc.;
parsley root - to taste;
onions - 1-2 pcs.;
bay leaf - to taste;
parsley and celery for decoration;
salt and spices - to taste.

ADVICE

To prepare jellied pike perch without gelatin, you need to take fish heads, tails and fins of river fish. Sea fish is not suitable for this aspic.

Recipe for jellied fish without gelatin (pike perch) step by step:

Step 1. Thoroughly wash and clean the fish carcass, remove the fins, tail, head, from which we must cut out the gills. We don’t throw away everything except the gills. Place the tails, fins, heads and ridges of pike perch and other fish in a saucepan and fill with water.

Bring the contents of the pan to a boil and then periodically remove the resulting foam during the cooking process.

Step 2. Peel the vegetables and roots, chop them coarsely or grate them and fry them in a frying pan without adding oil. Now add the fried carrots, onions, celery roots and parsley to the pan with the fish by-products. We turn the heat to minimum, lightly salt and pepper the broth and cook it for 1.5-2 hours.

Step 3. By the time all the gelling substances from the fish ridges and heads have boiled down and the broth has reduced in volume, remove the broth from the stove. We take cheesecloth or a sieve and strain the broth, and throw away the onions, roots, bones, ridges and heads of the fish.

Leave the carrots for decoration.

Step 4. Add bay leaf, spices and salt to our rich fish broth (by then its volume will have reduced by half) to taste, and put the pan on the fire again. When the broth boils, add the chopped pike perch fillet and simmer for no more than 20 minutes.

Step 5. Remove the pan from the heat and let it cool slightly. Remove the fish from the broth, place it in a dish for aspic or in portioned forms and decorate.

Here we give full scope to imagination and creativity: carrot slices, eggs (chicken or quail), lemon, olives and fresh herbs. A special chic is to decorate the pike perch aspic with red caviar (as in the photo).

Step 6. Strain the broth again (you can also lighten it with egg white) and pour it over the prepared fish. For the aspic without gelatin to completely harden, it will take a day in the cold.

Fish aspic for the New Year's table

It's time to think about the menu for the New Year's table, friends! Agree that it is impossible to imagine our holiday table without aspic - some people like aspic, others like aspic. And of course, jellied fish is always a welcome guest on the table.

Watch the video to learn how to quickly prepare delicious fish aspic for the New Year.

Bon appetit!

Fish aspic is a tasty and, when properly prepared, healthy dish that is usually served on the festive table. You can cook from any type of fish. There are several important rules that you should definitely follow when preparing to get delicious jellied fish:

remove all bones from the fish;
use fish for aspic, the meat of which holds its shape after processing (pike, mackerel, pink salmon, salmon fish, pelengas);
the broth for aspic is not cooked from whole fish, but only from parts: head, fins, tail and spine.

There are many recipes for jellied fish. Below are 4 recipes that are easy to prepare by following the recipe.

Classic jellied fish recipe

The most popular and simplest recipe for making fish jellied fish has been around for many years.

Ingredients:

one and a half liters of water;
500 g fish;
small onion;
medium carrots;
25 or 30 g sachet of gelatin.

Required seasonings:

greenery;
salt;
3 sticks of cloves;
Bay leaf;
allspice.

Cooking steps:

Rinse the fish thoroughly under running water.
Separate the fish fillet from the backbone and bones. Pay attention to the bones, remove everything, even small bones. Cut the meat into even, thick pieces and place in the refrigerator for a while.
Clean the head from the fins and remove the gills, wash thoroughly.
Pour water over the ridge, head, belly and other parts of the fish, except the fillet. Add peeled carrots and onions. Cook for 30 minutes over low heat. Don't forget to skim any foam that has formed from the broth.
When the broth is cooked, remove all fish parts from it.
Salt the broth, add spices and bay leaf. Carefully place the fish fillets into the pan with the broth. Cook over low heat until the meat is cooked through, usually about 10 minutes.
Using a slotted spoon, remove the finished fillet from the broth and place it in a bowl for serving the aspic on the table.
Strain the finished broth so that there are no small parts, seeds or sediment left in it. During the cooking process, approximately 1 liter of pure broth is obtained. Be sure to taste the liquid for salt. If the fish for the dish is chosen correctly, the aspic will be aromatic and transparent.
The fish aspic is prepared with gelatin, because the broth, even the richest one, will not harden on its own. Dilute gelatin until completely dissolved in 100 grams of hot water. Add the resulting liquid to the broth, bring to a boil and immediately remove from heat.
Pour the pieces of fish, onions, carrots, and herbs beautifully arranged in a bowl with broth and put them in the refrigerator to harden.

Required ingredients:

2 kg. fish;
250 g champignons;
500 g potatoes;
70 g spinach;
½ spoon of curry seasoning;
20 g gelatin;
salt.

Preparation:

Fill the cleaned fish with water to 3 cm from the bottom of the pan and cook for 49 minutes.
Make mashed potatoes and add spinach. Do not drain the water; you will still need it if there is not enough fish broth.
Fry the chopped champignons in vegetable oil.
Pour 60 ml gelatin. water and leave to swell for about 30 minutes. Then heat and mix with fish broth. Add curry and salt.
Clean the fish fillet from the bones, place it in a mold, fill it with broth and put it in the refrigerator.

Jellied fish recipe royally

This type of jellied fish is not particularly complex and is easy to prepare, and it is called royal because red caviar and salmon or trout are used in the preparation.

Ingredients for cooking:

430 g salmon or trout fillet;
120 g red caviar;
1.8 liters of water;
100 g canned peas;
fresh parsley;
a packet of gelatin;
bay leaf;
salt.

Preparation:

Remove the bones from the fish and place it in water. Cook until the water boils, skim off the foam, add salt and bay leaf. Cook the fish for no more than 25 minutes.
Remove the finished meat from the broth and slice thinly.
Dissolve gelatin in hot water and add to warm broth.
Place fillet pieces and peas on the bottom of the dish, then pour in the broth.
Add caviar to the broth cooled to room temperature, arranging it beautifully in the form. Place in the refrigerator.
When the fish has cooled, add the champignons and pour a little broth over it. Spoon mashed potatoes on top and cover with remaining liquid. Place in the refrigerator to harden.
Place the finished aspic on a plate and garnish with herbs.

Elena 11.11.2018 12 2.2k.

If you prepare fish aspic according to the recipes presented in this article, then you definitely will not hear the catchphrase from the movie “The Irony of Fate or Enjoy Your Steam” addressed to your dish. Simple and tasty recipes with step-by-step descriptions will help you prepare it so that it will become one of the best snacks on the New Year's table, no worse.

Did you know that aspic, although it is considered a dish of French origin, the idea for its preparation was our Russian jelly, known for a long time.

This type of food was usually fed to servants. The remains of food from the master's table were crushed, boiled in broth and exposed to the cold.

A French chef who worked in Russia, looking at the jelly, decided to prepare a similar dish. It is clear that for its preparation he did not use leftover food, but large pieces of sterlet and pike, decorating them with pieces of vegetables and filling them with clear broth. I liked the aspic so much that since then it has been invariably present at festive feasts.

What is the best fish for aspic?

Before we begin to study cooking methods, we will find out which fish is best used to prepare this dish.

One of the frequently asked questions is which fish is better, frozen or fresh. You can, of course, cook from frozen, but if you want to get a dish with a rich taste and aroma, then give preference to a fresh or chilled product. It’s better to buy a carcass with the head on, so it’s easier to determine how fresh the product is.

The gills are the surest indicator of freshness; they should be red. Gray and black gills indicate that the fish was caught a long time ago.

The basic rule when preparing this dish is that there should be no bones in it. Therefore, it is better to use larger fish, it is easier to select bones from it. If it is very large, then it is not necessary to use the entire carcass for aspic; some can be set aside for preparing other dishes.

When thinking about which part of the carcass to use for aspic, give preference to the one that is closer to the head, it has fewer bones.

Perhaps one of the main questions is the type of fish. Through trial and error, culinary experts came to the conclusion that pike, pike perch, perch, carp, carp, silver carp, sturgeon, sterlet, hake, pollock, cod, salmon, trout, salmon, and chum salmon performed best.

If you wish, you can prepare this appetizer with any fish, but the above-mentioned representatives make a really tasty aspic. They also differ from other types in that they contain more collagen, which acts as a thickener.

Although the classic preparation of the dish is a clear broth with gelatin, it depends on the type of fish whether you add more or less of it.

An option without gelatin is also possible, but then the parts of the fish that contain more collagen - the head, fins, tail, skin and even scales - are necessarily used for the broth.

Fish aspic - 2 step-by-step recipes with gelatin from pike perch

White pike perch meat has a delicate, pleasant taste. It contains a large amount of easily digestible protein, practically no fat and carbohydrates, so nutritionists recommend including this product in the menu of those who are watching their weight.

Ingredients:

pike perch fillet - 500 gr.
carrots - 1 pc.
onion - 1 pc.
celery - 40 gr.
gelatin - 30 gr.
garlic - 2 cloves
bay leaf - 3 pcs.
spice for fish - 1 tbsp. l.
red peppercorns
parsley root - 1 pc.
greens, lemon - for decoration
salt to taste
water - 1.5 liters

How to cook:

First you need to cook the vegetable broth. Pour water into a saucepan and put on fire. As soon as it boils, add the prepared spice mixture, bay leaf, parsley root, a few red peppercorns, and chopped garlic into the water. Also add unpeeled onion and carrots cut into rings to give it a golden color and taste. Add salt and cook for 10 minutes.
Soak the gelatin in advance: pour dry gelatin into a bowl and pour half a glass of boiled water at room temperature.
Cut the prepared pike perch fillet without bones and scales into portions, place in boiling broth, and leave to cook for 15 minutes.
Remove the fish and carrot pieces and let cool. Strain the broth through a sieve or cheesecloth.
Measure out 1 liter of broth and add the swollen gelatin into the hot broth, stir until it is completely dissolved. You can put it on the stove, but it is important that the broth does not boil.
Pour a little broth with gelatin into the aspic bowl and let it set a little. Cut the celery into half rings. Lay out the carrot and celery rings, then place the pike perch skin side up with the vegetables.
Pour in the remaining broth. Garnish with lemon slices, dill sprigs and red peppercorns. Let cool, then put the pike perch aspic in the refrigerator to completely harden.

When working with gelatin, you must first of all read the instructions on the package, since gelatin is different and, accordingly, it needs different amounts of water and time for soaking.

In the video, watch another recipe for jellied pike perch, it is interesting for its beautiful, festive design.

Fish aspic - a simple and tasty salmon recipe

If you like fattier fish, prepare cold salmon. This fish is a holiday in itself, and the aspic made from it, decorated with bright vegetables, turns out to be doubly festive.

What products to prepare:

fresh salmon - 2 kg (head, spine, fish pieces)
quail eggs - 12 pcs.
onion - 1 pc.
carrots - 1 pc.
green peas - 50 gr.
gelatin for 2 liters of liquid
black peppercorns
greenery
lemon
handful of pomegranate seeds

Step by step description:

Place fish, carrots, onions, bay leaves and peppercorns in a saucepan. Pour in cold water and cook.
When boiling, remove the foam, add salt, cover and cook over low heat for 30 minutes. While the fish is cooking, add water to the gelatin and leave to soak.
Carefully remove the finished fish from the pan. After it has cooled, divide each piece into 2 parts and carefully remove the bones.
Strain the broth and let it sit for a while. Fat will rise to the top; if desired, some of the fat can be removed with a paper towel.
Add the swollen gelatin to the hot broth, stir until completely dissolved.
Pour a little broth into the bottom of the mold and arrange the fish pieces nicely so that they look in one direction. Decorate the dish by laying out quail eggs. Some of them can be cut in half, some can be put whole. Add carrot pieces, peas and pomegranate seeds.
Pour in the broth, let cool, and then put in the refrigerator.
Before serving, take a dish of suitable size and lay out the aspic, turning the dish over. Garnish with sprigs of herbs and lemon slices.

If the aspic does not come out of the mold on its own, it needs help. It is enough to hold the mold for a few seconds in hot water, then turn it over onto the prepared dish. The main thing is to make sure that hot water does not get into the jelly itself.

Recipe for jellied silver carp without gelatin

As mentioned above, you can cook cold fish without gelatin, using certain parts of it. This recipe uses the head of a large silver carp, its fins, spine and tail.

Large fish is a guarantee that the aspic will set without gelatin.

Ingredients:

parts of a 5-kilogram silver carp - head, spine, fins, tail
carrots - 1 pc.
onions - 1 pc.
bay leaf - 4 pcs.
black peppercorns
salt, garlic to taste
greens for decoration

How to cook:

The taste of aspic directly depends on the amount of water in which it is boiled. The more fish and less water, the brighter the taste of the dish.

Video recipe on how to make aspic without gelatin from small fish

It turns out that not only large fish are suitable for aspic; knowing the cooking technology, you can make this dish from small fish. Watch the video for a detailed recipe.

Pike aspic (chopped fish recipe)

This recipe is interesting because it is made from minced meat. It’s not scary to give this aspic even to children; you definitely won’t find a bone here. The only difficulty is that you need to remove the skin from the pike. But, as the craftsmen say, “the eyes are afraid, but the hands are doing.”

Required Products:

pike - 2-3 kg.
white bread - 2 slices
milk - 1 glass
egg - 1 pc.
vegetable oil - 2 tbsp. l.
carrots - 2 pcs.
onions - 2 pcs.
bay leaf - 2 pcs.
gelatin - 1 tbsp. l.
peppercorns - 7 pcs.
salt, ground black pepper to taste

Cooking method:

Transparent broth is an indicator of the quality of the aspic. If the broth is cloudy, you can lighten it with a pull. To do this, you need to beat the white of one egg to a strong foam, put it in the broth, stir and boil. Collect the resulting protein “flakes” with a slotted spoon, and strain the broth through gauze folded in several layers.

Delicious festive fish aspic with shrimp

This is truly a festive dish; it is made in portions with the addition of shrimp. Another beauty of it is that the broth is cooked from different types of fish with the addition of the same shrimp, which makes the broth rich and tasty. Real New Year's aspic.

What products to prepare:

pike perch fillet - 1 kg.
perch fillet - 300 gr.
cod fillet - 200 gr.
carrot - 1 pc.
onion - 1 pc.
leek (white part) - 10 cm
shrimp - 200 gr.
gelatin - 115 gr.
bay leaf - 2 leaves
dill, parsley
salt pepper
water - 1.5 liters

Step by step recipe:

The secret to a delicious aspic is the right broth. In a dry frying pan, lightly bake the onion, cut in half, and carrots. This will give the broth a pleasant aroma and color.
Cut the leek lengthwise and in half, put it in a pan of water, which you previously placed on the stove. There we also put baked onions, carrots, a sprig of dill and parsley, peppercorns, and bay leaves.
The broth must be strong and rich, so it is prepared from assorted fish. Cut it into arbitrary pieces and add it to the vegetables.
Shrimp is added to improve the taste. While the broth is boiling, skim off the foam, add salt and simmer over low heat for 30 minutes.
You need to remove all the contents from the finished broth. For aspic, only pike perch is used. It must be cut into portions and simmered in boiling broth for literally one minute.
Remove the fish, strain the broth and let it cool slightly. Pour gelatin with cold water, after 10-15 minutes combine with broth.
Peel the shrimp, cut the lemon into thin slices and cut them into 4 parts. Cut the carrots nicely.
Place lemon slices, 2-3 shrimp, a parsley leaf into silicone portion molds, pour a thin layer of jelly and put in the refrigerator for 10 minutes.
Remove the molds from the refrigerator, put in a piece of pike perch, and pour in the broth. Place in the refrigerator and it will be ready in an hour.
Before serving, place lettuce leaves on a plate and place portioned appetizer on them.

New Year is coming soon and an appetizer prepared according to one of the recipes will not only be a table decoration. It will become the dish about which everyone will say: “What a joy, your jellied fish!”

Bon appetit!