Filled fish. Jellied fish: recipes

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

How to cook jellied fish

Some housewives confuse this dish with jelly, although a number of recipes encountered look more like a compromise between the first and second.Fish aspicdistinguishes a very transparent and strong broth, to which gelatin is mixed. The finished appetizer should not be cloudy, and you can decorate it with bright vegetables or circles of boiled eggs. If you have ever made aspic at least once in your life, you will quickly understand how to cook jelly from fish.

with gelatin

There are so many options for this snack that it will not be possible to derive a single technology, however, there is a common traditional algorithm, the conditions of which all recipes meet. classicfish aspic with gelatinprepared with the following proportions of components:

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

No gelatin

Some housewives prefer a not too dense structure, so they avoid adding gelatin. This is possible if red fish is used, the aspic will turn out to be almost traditional. With white, it will look more like fish jelly, even if you took a fatty piece. The technology of work remains standard, so there is no need to consider it separately here. Keep in mind thataspic fish without gelatinrequire longer curing time.

What kind of fish is better to make aspic

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

How to clarify fish broth

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

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

Fish aspic recipe

This cold dish is prepared according to the standard scheme, no matter what additives are introduced and no matter how the form of serving changes. Having studied the basicjellied fish recipe, you will be able to independently deduce for yourself the ideal formula for this snack. Serve aspic, which is made on the basis of fish, recommended with horseradish or mayonnaise sauce with herbs or lemon zest, and attach a crust of warm rye bread to it.

From pink salmon

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

It's tasty and healthyjellied salmoninteresting for its composition: vegetables are added there, so the dish can be served as a full-fledged nutritious lunch. Mushrooms and red fish - the combination is not very popular, but hearty and light. To give the aspic of the fish a more interesting color, you can throw a couple of grams of saffron into the broth when cooking.

Ingredients :

pink salmon (steaks) - 400 g;
champignons - 160 g;
carrots - 100 g;
canned green peas - 50 g;
gelatin - 15 g;
dried garlic - 3 g;
salt.

Cooking method:

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

From bearing

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

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

Ingredients :

bearing - 1 kg;
Bulgarian pepper;
carrot;
salt, seasonings;
instant gelatin - 30 g.

Cooking method:

Pour the ridge, scales and head of the pelengas with water (2.5 l), wait for it to boil. Cook on low heat for an hour - so you can reduce the required amount of gelatin.
Strain the broth three times, boil again. Add fillet pieces. Boil 6 minutes.
Catch the fish, let cool. Sort into shape.
Distribute fresh carrots, pieces of bell pepper nearby.
Pour in warm broth mixed with gelatin, cool for 4 hours.

From cod fillet

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

This aspic of codan interesting little innovation: you will master the coloring of fish broth, which will be useful for creating a beautiful aspic for the festive table. The base should turn out to be the same transparent and luminous, but colored, which looks very impressive. In the future, you can experiment with different natural dyes.

Ingredients :

cod - 1 kg;
large beets (sweet variety) - 200 g;
gelatin - 25 g;
carrot - 200 g;
spices, salt;
greenery.

Cooking method:

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

From salmon

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

Most people who grew up in the post-Soviet space know Hippolyte's catchphrase from The Irony of Fate about aspic fish. She became the reason for the growth of interest in this dish, thereforejellied salmon- an appetizer that is associated mainly with the New Year's table. No negative epithets will flash in the minds of your guests: they will be surprised by this delicious aspic. Instead of salmon, any red fish can be used.

Ingredients :

eggs - 4 pcs.;
salmon - 500 g;
any white fish - 100 g;
small lemon;
black olives b / c - 100 g;
gelatin - 8 g;
carrots - 2 pcs.;
a bunch of greens;
seasonings.

Cooking method:

Wash the salmon, remove the skin. Cut the fillet into cubes, pour water (2 liters).
Cook for a quarter of an hour, counting the time from the moment of boiling. For frozen, the waiting time can be reduced to 10 minutes.
Do the same with white fish, just take a separate pan with a smaller volume, and pour only 1 liter of water. Don't forget the spices.
Catch the pieces of fish with a slotted spoon.
Pour gelatin with water according to the instructions.
Hard boil eggs, cut in half lengthwise.
Cut olives into quarters or rings. Lemon - circles.
Peel carrots, wrap in foil, bake for 20 minutes (oven preheated to 190 degrees). Cut into circles.
Drain both broths into one container, add swollen gelatin there. Heat until the grains disperse, mix.
Fill a large container with all the listed components, pour carefully, in small portions, with broth. Refrigerate 4-5 hours.

Trout

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

Those who have mastered the classic versions of creating fish aspic can try to figure out how to cook such an appetizer without gelatin. For training, professionals suggest doingaspic of trout- this red fish gives an excellent gelatinous broth, which solidifies itself well. The density will vary according to its concentration: a very rich option is proposed below, and therefore perfectly retains its shape after cooling.

Ingredients :

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

Cooking method:

From fish heads

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

Prepare aspic of fish headsno more difficult than from fillet, but there are a couple of nuances. First, be sure to remove the gills, otherwise you will spoil the broth. Secondly, the heads are used only for cooking the base for the aspic, and the cut fillet will still have to be filled in the form (otherwise there will be fish jelly). Try not to combine several types of fish: if you took the heads of pink salmon, take its carcass to fill the aspic, and not pike perch, salmon, etc.

Ingredients :

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

Cooking method:

Boil the broth based on fish heads (use 1.5 liters of water), do not forget to season with spices and be sure to throw peppercorns and onions there.
Strain twice to make it clear.
Boil an egg by putting it in boiling water and calculating 8 minutes. Clean, cut into slices.
Cut the carrots in the same way, or use a curly knife.
Boil or steam the fish fillet, cut into cubes.
Soak gelatin, after swelling, mix with a liter of broth and warm.
Fill the form with fish, carrots, eggs. Pour in warm broth, leave for 4 hours.

From pollock

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

This variant of the aspic differs from those proposed earlier both in the supply and in the scheme of work. The broth can be prepared using a slow cooker, which will delight housewives who are accustomed to this device. The serving will be portioned and very beautiful, so the recipe can be saved for the holiday.Prepare jellied pollocklighter than other types of fish, especially if you purchase a peeled fillet.

Ingredients :

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

Cooking method:

From half of the fish, cook a weak broth, be sure to throw roots there. Salt preferably before finishing. Multicooker mode - "soup", timer for 40 minutes.
Cut the remaining fish into large pieces, put in a multicooker bowl. Add a couple of glasses of water, you can throw spices. Cover with onion rings. Cook for "stewing" 45 minutes.
Pour gelatin with water, let it swell.
Warm, pour into the strained broth twice, mix.
Distribute pollock pieces in portioned forms, place onion and lemon slices on top. Pour in the broth, let cool and set (waiting will take 2-3 hours).

From carp

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

Tender and savory jellied fish carpIt will look great on the festive table, and as an addition to an everyday lunch. For serving, you can cut it into wide slices, decorate with fresh herbs. You can vary the amount of spices and roots with which the broth is cooked according to your preferences, but try not to overdo it, because it should remain transparent.

Ingredients :

carp - 1 kg;
canned corn - 200 g;
carrot - 2 pcs.;
salt;
celery root;
lemons - 2 pcs.;
gelatin - 50 g;
spices.

Cooking method:

Soak gelatin.
Coarsely chop the celery and carrots. Add pieces of fish (cut not too carefully), pour water (2 l).
Cook for 40 minutes on low power.
Carp fillet cut into cubes, carrots into slices.
Spread out in a form, on top of circles of lemons and corn grains.
Mix warm broth with gelatin, pour on top. Leave for a few hours.

From chum salmon

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

Chum salmon is an excellent base for aspic, which combines the good fat content needed for this dish and low cost (compared to other types of red fish). If you intend to getjellied salmon, and not aspic, chop the fish right in the pan and do not strain the broth: both the tail and the head will come in handy.

Ingredients :

keta - 700 g;
gelatin - 10 g;
carrots - 1 pc.;
spices for fish;
bulb;
bunch of greens.

Cooking method:

Remove the bones from the fish, rinse, cut into large pieces. Wrap in gauze - so they do not fall apart.
Pour in water, cook for 25 minutes. Don't forget to throw in the spices.
It is better to add salt towards the end of cooking the broth, because. liquid boils strongly.
Allow gelatin to swell with cold water, mix with warm (!) broth. Heat up but do not let it boil.
Finely chop the carrot, scald the onion rings with boiling water. Arrange them along the bottom of the form.
Distribute greens on top, cover everything with broth. Cool the aspic for 5-6 hours.

From canned fish

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

This appetizer, according to professionals, is not quite aspic, butjelly with canned fish, because it will be difficult to achieve perfect transparency from the broth. The fact that canned fish keeps its shape worse than fresh fish, especially after additional heat treatment, adds to the inconvenience. But such an appetizer is very budgetary, and does not require long preparation: canned fish jelly freezes very quickly.

Ingredients :

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

Cooking method:

Pour gelatin with cold water (proportions according to the instructions).
Cook a simple broth on canned food, after cutting the fish, and the liquid from the cans of plums.
Add seasoning to the broth, pour in gelatin, heat again.
Pour the contents of the pan into molds, sprinkle with peas. Cool down for 2-3 hours.

Video

The quality of the broth, its aroma, saturation will affect the final dish. After all, if you go the simple way and dissolve gelling agents only in water, fish aspic from catfish or chicken is unlikely to please. There are concentrates in which gelatin is already mixed with seasonings, all kinds of flavor and color enhancers. My recipe is for supporters of natural products.

Therefore, we are not lazy, especially since a large catfish is worthy of a festive decoration. First, we cook the rich broth-ear according to the usual procedure. Then we separate the tender meat, lay it out in a beautiful dish, cover it with a deliciously smelling strained jelly composition. We spend an hour and a half waiting and, finally, we serve homemade fish aspic with gelatin to the table.

Prep time: 180 minutes / Serves: 8-10

Ingredients

som 2000 kg
instant gelatin 15 g
onion 1 pc.
carrots 1-2 pcs.
garlic 1/2 pc.
celery 2-3 stalks
parsley 5-6 branches
peppercorns, coriander, bay leaf, salt to taste

How to cook fish aspic with gelatin

I repeat, the secret of a delicious aspic (both meat and fish) is in a rich and aromatic broth. Even a simple fish or a lean piece of chicken becomes a worthy snack if the gelled layer has a pleasant texture - it does not melt and does not look like rubber, it is soaked in spices, roots and root vegetables, moderately seasoned with salt and transparent. And when the catch is notable, the fish is fleshy, fat and good in any form, cooking becomes a pleasure.

It is difficult to spoil a catfish, especially a large one. In fact, for boiled or baked catfish, apart from salt and hot pepper, nothing is needed, even a drop of oil is optional here. Catfish meat is not only tender, without the sharp aroma of freshwater fish, but also juicy, quite fatty. An additional bonus is that there are no small bones, and the fish itself is scaleless.

First of all, we cut the carcass, wash it in cold water, remove the gills. To put in a pan, you can cut into steaks. The tail and head must be used.

We dip the chopped fish carcass, celery stalks, one or two carrots, onions in the husks (to enhance the golden color of the broth, throw additional onion husks), garlic, herbs, and selected spices into boiling water. Often salted immediately, I prefer - at the end of cooking. It is important that you need to salt more than in the usual broth - after gelling, the salt noticeably “recedes” and sometimes there is undersalting. In my case, the whole catfish weighed 3 kg, for aspic, I took 2 kg with the head.

There should be plenty of water, but since gelatin is present, the goal is easier to achieve. The layer will gel at any concentration of the broth. Cover all ingredients, bring back to a boil and cook uncovered for 2-3 hours until the liquid has evaporated twice. Maintain moderate heat while bubbling constantly.

After the allotted time, the amount of liquid decreased, the color darkened, the appetizing aroma beckons. If you haven't salted yet, add salt. Taste, adjust for yourself, but with oversalting. It is clear that after such a long cooking, the white meat of the catfish separates from the bone on its own, there is no doubt about its readiness. If, while trying, you decide that this or that spice is not enough, season now. Then finally boil and immediately remove from heat.

For the purest jelly, strain the rich fish broth two or three times, preferably through several layers of gauze. In addition to large vegetables-bones, small fragments come across in large numbers, scrupulous people need to get rid of them. Usually there is too much broth. You can, of course, pour a miserable fish with a large amount of jelly broth. There are options for aspic with fish or meat at the bottom of the plate under a high transparent jelly or jelly interspersed with vegetables, herbs, and other decorations. I measure between 400-600 ml of strained broth, pour the rest into food containers and silicone muffin molds and freeze. I use this semi-finished product for fish soup or some kind of gravy, sauces.

We sort the boiled catfish meat into fibers, separating it from the bone. Leave as is or mix with crushed fresh garlic, pepper if necessary.

Dissolve instant gelatin in hot strained catfish broth. Read the instructions and follow the dosage instructions. We lay out the meat on plates first, supplement with bright accents: carrot and lemon circles, parsley leaves.

Pour the jelly composition so as to completely cover the fish and decorative inclusions. After cooling to room temperature, we send it to the shelf of the refrigerator until it hardens. After an hour, we check, as a rule, the saturated broth has time to completely seize.

As a result, among our food stocks are frozen semi-finished fish broth and fish aspic from catfish.

Before serving, leave the aspic of catfish or other fish with gelatin in the refrigerator, serve among appetizers and salads. Bon appetit!

Jellied fish is a tasty and, when properly cooked, healthy dish that is usually served on the festive table. You can cook from any kind of fish. There are several important rules that you should definitely follow when cooking in order to get delicious jellied fish:

remove all the bones from the fish;
use for jellied fish, the meat of which keeps its shape after processing (pike, mackerel, pink salmon, salmon fish, pelengas);
broth for aspic is not cooked from a 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, following the recipe.

Classic jellied fish recipe

The most popular and simple recipe for making fish aspic has been around for many years.

Ingredients:

one and a half liters of water;
500 g of fish;
small bulb;
medium carrot;
a bag of gelatin for 25 or 30 g.

Required seasonings:

greenery;
salt;
3 sticks of cloves;
Bay leaf;
sweet pepper.

Cooking steps:

Rinse the fish thoroughly under running water.
Separate the fish fillet from the spine and bones. Pay attention to the bones, take out everything, even small bones. Cut the meat into even and thick pieces, put in the refrigerator for a while.
Remove the fins from the head and remove the gills, wash thoroughly.
Pour water over the backbone, head, belly and other parts of the fish, except for the fillet. Add peeled carrots and onions. Boil for 30 minutes over low heat. Do not forget to remove the resulting foam from the broth.
When the broth is cooked, take out all the fish parts from it.
Salt the broth, add spices and bay leaf. Gently place the fish fillets into the pot with the broth. Simmer over low heat until the meat is tender, usually about 10 minutes.
Pull out, using a slotted spoon, the finished fillet from the broth and place in a bowl for serving aspic on the table.
Strain the finished broth so that there are no small parts, seeds and sediment left in it. During the cooking process, approximately 1 liter of pure broth is obtained. Be sure to test the liquid for salt. If the fish for the dish is chosen correctly, the aspic is fragrant and transparent.
Aspic is prepared from fish with gelatin, because the broth, even the richest, 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, greens beautifully laid in the dishes with broth and put in the refrigerator to harden.

Required Ingredients:

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

Cooking:

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

Jellied fish royal recipe

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

Cooking Ingredients:

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

Cooking:

Remove bones from fish and place in water. Boil until the water boils, remove the foam, salt and add the bay leaf. The fish is cooked for no more than 25 minutes.
Remove the cooked meat from the broth and thinly slice.
Dissolve gelatin in hot water and add to warm broth.
At the bottom of the form, beautifully lay out the pieces of fillet and peas, then pour the broth.
Add caviar to the broth cooled to room temperature, laying it out beautifully in a mold. Put in refrigerator.
When the fish has cooled, add the mushrooms to it and pour a little broth over it. Pour the mashed potatoes on top and pour over the remaining liquid. Place in refrigerator to chill.
Put the finished aspic on a dish and decorate with herbs.

Aspic is a cold dish invented by French chefs while serving in Russia. It is prepared from meat, poultry or fish, the products are chopped beautifully, figuratively and poured with transparent marble broth with the addition of various thickeners.

Usually, aspic is prepared for a buffet, it does not apply to everyday dishes.

Everyone knows how important fish is for the normal functioning of the human body - it is rich in protein, phosphorus, calcium. And due to additional components - greens, eggs, carrots, sometimes olives, olives and lemons - its value doubles.

In general, it is believed that aspic or jelly has a high content of collagen, which slows down the aging process of the body. This is precisely the main useful quality of this dish.

For a successful jellied fish, you need to learn a few rules. It is best to cook the broth from sturgeon, pike, salmon fish or, in extreme cases, from mackerel. By choosing these varieties, you will not subsequently get fish porridge.

Cut off the head, fins, tail and boil on the lowest heat for half an hour with the addition of carrots and onions. They will give a beautiful shade of broth.

All this mixture will give a good sticky liquid and ensure the aspic solidifies. If you use ready-made store-bought fillet, then gelatin will have to be added to the yushka.

Jellied fish: a step by step recipe

To prepare a real tasty fish aspic, cooks recommend using a broth from its offal: skin, scales, ridges, tails. They contain a large amount of collagen, so the dish will freeze perfectly without the use of diluted packaged gelatin.

Consider cooking with visual photos. Soak the fish giblets in cold water, leave for an hour so that all the bitterness comes out. Whole fish scraps can be used for the broth, but they may not be enough, so it's best to play it safe.

We clean the sturgeon from scales, cut out the insides, fins, cut off the tail, be sure to remove the gills. They add an unpleasant taste and smell to the dish. With a fillet knife, we cut the fish along the ridge, take out the bones, it is better to leave the skin, so you get beautiful large pieces.

Wash the offal until the water runs clear. We put all the prepared products in a large saucepan, pour three liters of water. When the broth boils, put the peeled vegetables, one onion and carrots, add some salt and reduce the heat.

After twelve minutes, carefully remove the fillet, put it on a special dish. We continue to cook the rest of the fish for at least an hour and a half.

Just make sure the liquid doesn't boil too much. Twenty minutes before the end of the boiling process, pour in vodka, put a bay leaf, pepper and green beans.

We put linen or cotton fabric in a sieve and slowly filter the fish broth. Take out the beans and carrots. Everything else can be thrown away. We chop boiled carrots in the form of stars or roses with a special knife, as fantasy tells.

Pour the fish fillet, randomly distribute the beans, decoratively chopped vegetables, parsley sprigs on top and set to harden in a cold place.

Cooking egg dish

If you do not want to mess around with fish aspic for a long time, make it easier for yourself.

Buy a ready-made fillet of any salmon fish, gelatin and cooking time will be halved.

Components:

Salmon fillet - 800 g;
Carrots - 2 pcs.;
Quail egg - 6 pcs.;
Salt, spices - to taste;
Gelatin - 2 sachets;
Lemon - 1 piece 4
Parsley - a few branches.

Preparation: 2 hours.

Calorie content: 45 Kcal / 100 g.

We turn to the preparation of aspic from fish with an egg. We defrost the fillet, immerse it in water, after boiling we put salt and spices at our discretion. Boil the fish for ten minutes and carefully remove it from the broth with a slotted spoon.

Cool the fillet and chop into cubes. We filter the broth through cheesecloth, let it cool slightly. Dilute gelatin in a separate container, let stand for five minutes until the particles are completely split and pour into a fish bowl.

Boil the eggs for ten minutes, peel and chop obliquely into beautiful slices. Wash the lemon and cut into half rings five millimeters thick. Rinse parsley sprigs and lay out to dry on a towel.

Pour most of the broth into a shallow glass dish. Place in the fridge for an hour, it may take longer. It is necessary that the yushka completely freezes.

Lay the fillet on top, alternating with the egg, lemon slices and parsley sprigs. Pour the rest of the fish stock on top with a ladle and set to cool again.

Jellied fish royally

This dish lives up to its name, it looks chic and it turns out very tasty. It was prepared for various feasts, receptions of ambassadors and receptions.

Nowadays, you rarely see it on the ceremonial table, more modern dishes have replaced it, but if you want to diversify the menu, you can surprise your guests with it.

Components:

Salmon - 450 g;
Red caviar - 150 g;
Green peas - 200 g;
Laurel leaf - 2 pcs.;
Gelatin - 1 sachet;
Salt - to taste;
Purified water - 2 liters.

Preparation: 2.5 hours.

Calorie content: 48 Kcal / 100 g.

We clean the fish from the husk, cut out the insides and gills, immerse in water and bring to a boil. Remove the foam, add salt, put a bay leaf, reduce the flame and boil the salmon for half an hour. We take out the finished fish, separate the meat and finely chop.

Navar is filtered through gauze folded in half. We leave to cool. Pour a bag of gelatin with water, completely dissolve and add the solution to the warm broth. We mix everything carefully.

At the bottom of the dishes in which the dish will solidify, we distribute peas and fish meat, pour out almost all the broth. We leave to freeze. Arbitrarily distribute caviar from above and add the remaining broth. We put in a cold place until the final completion of the process.

This dish will look more impressive on the table if it hardens in cupcake tins.

Sometimes familiar dishes can be cooked in a completely new way. By removing one ingredient and adding another, you get an unusual taste of cottage cheese you know.

And you will learn how to make lasagna dough at home. Yes, it is possible, although it will take a long time. Be prepared for this, but you will be satisfied with the result.

Tender white chicken meat stewed with vegetables is a yummy for losing weight from a number of top dishes. there are several recipes. Bookmark it!

The aspic will harden faster if it is not placed on the balcony, or a simple cool place, but in the refrigerator;
A quail or chicken egg rich in protein will help to enrich with useful properties and make it more satisfying;
Together with carrots and half slices of lemon, small broccoli florets can be placed in the dish. Capers, pickles and sweet peppers will be out of place;
French mustard and self-made white sauce, which is made according to the principle of homemade mayonnaise, will be an excellent addition to fish aspic;
The quality of the dish largely depends on the properly butchered fish, there should be no scales left on it, it should be thoroughly washed in the middle. Be sure to peel off the inner film on the walls of the peritoneum. So that the fish does not slip in your hands, dip your palms in a large amount of salt. When cutting the fish, do not stick the knife too deep so as not to damage the integrity of the fillet, move the blade from the middle to the head;
If you are not sure about the stickiness of the prepared fish broth, it is better to play it safe and pour in half a bag of gelatin diluted in water.

You can decorate the dish with olives, black olives, pomegranate seeds, dill sprigs, as long as everything is in moderation. Do not overload the aspic and clog the main components. Bon appetit!

Aspic of meat and fish is a popular snack at any feast. Delicate and very tasty treat is ideal for serving to the New Year's table. Despite the fact that there are a lot of ways to prepare it and each hostess has her own special secrets, the classic version of preparing this holiday treat is not at all complicated. Knowing the basic recipe, it will be possible to cook this magnificent appetizer from any fish - trout, pike perch, carp and other seafood.

Jellied fish

You will need:

fish - one kilogram.
water - 1 l
onion - one pc.
parsley root - one pc.
carrots - one pc.
bay leaf - one pc.
gelatin - 50 gr.
salt - to taste
ground black pepper - to taste

How to cookJellied fish:

We clean the fish, remove the entrails and gills. Then we cut off the heads and tails, cut the fish into pieces and remove the bones.
We put the heads and tails in a saucepan, fill with water and boil. Peel the carrots, parsley root and onion, wash and add to the pan. Salt, pepper, add bay leaf and cook for 20 minutes, removing foam from the broth.
Next, we get the heads and tails of the fish from the broth. Put the pieces of fish fillet in a saucepan with broth and cook everything until tender.
Strain the broth through layers of cheesecloth. Divide the fish fillets into bowls.
Dissolve gelatin in a glass of broth and mix well. Then pour the gelatin solution into a saucepan with broth, stirring constantly.
Remove the pan from the heat, pour the broth into bowls with fish and cool. Then put it in the fridge to chill.
We take out the frozen aspic from the refrigerator and serve it on the table.
Fish filler is ready!

Jellied red fish

Compound:

400 g salmon (or trout) steak, about 1.5 cm thick,
1 small carp (about 700 g),
1 carrot
big bulb,
lemon,
1 sachet (15 g) instant gelatin
6-8 pieces of cloves,
6 peas of allspice and black pepper,
parsley sprig,
salt,
a handful of boiled shrimp
7-10 boiled mussels (shrimps and mussels can be replaced with chopped fresh bell peppers and lemon slices).

Cooking:

Clean the carp from scales, gut, cut out the gills, wash and cut into several pieces. Cut the salmon steak into 2 or 4 parts, remove the skin and carefully remove all bones. Cut half of the peeled carrots into circles, and cut the other half lengthwise. Cut the onion in half and stuff with cloves.
Boil about 2 liters of water in a saucepan, add vegetables, bring to a boil and salt. Cook until the carrot slices are soft. Remove the carrot circles from the broth (leave the carrot sticks in the saucepan). Put pieces of carp, allspice and black pepper in a saucepan, and cook the fish over medium heat for about 20 minutes. Then remove the carp and vegetables from the broth (you will no longer need them for this dish), and put pieces of salmon in the broth. Boil 7-10 minutes. Remove the boiled salmon from the broth, place in a mold for pouring, salt if necessary and sprinkle with lemon juice.
The broth, which should be about 800 ml, strain through several layers of gauze. Salt if needed. Dissolve the gelatin in the broth following the instructions on the package. Put shrimp, mussels (chopped peppers and lemon slices), parsley leaves and figures cut from carrot circles on the bottom of the form with salmon. Carefully pour just enough fish broth into the mold so that the carrots and seafood do not start to float and remain on the surface of the finished dish.
Place the mold in the cold and wait for the broth to harden. Add the remaining broth, the temperature of which should not be higher than room temperature, and again send the dish to the cold until completely solidified. To remove the aspic from the mold, immerse it almost to the brim in hot water for 2-3 minutes, then remove it from the water, cover with a serving dish , turn over and remove the mold together. Be sure to drizzle with lemon juice before serving. If you poured lemon slices, reduce the amount of juice accordingly.

Fish aspic recipe

Compound:

Trout - 1 pc.
Onions - 1-2 pcs.
Carrot - 1 pc.
Gelatin - 25 gr.
Bay leaf and spices - to taste

For decoration:

Lemon
Bulgarian pepper
Carrot
fresh cucumber
Fresh greens
celery stalk

How to cook:

Trout is different. There are huge sizes that are bred in special pools. And there is a small one. Here we will take it. I want to say right away that you need to clean the scales right away, even before gutting and further cutting begin. Otherwise, it will be difficult later. In a word, we will carefully remove the scales, and then, having washed the fish, we will proceed to cutting the carcass, cutting off the head, tail, fins, fats, gutting everything inside and removing the fillet from the ridge. This is what the fish should look like.
A question of this kind - how to proceed further? I'm talking about how to cut the fish further. Everyone chooses this. I would not put pieces of fish in aspic at all - I like only the part that freezes from the broth. But not everyone thinks so, does it? Therefore, let's cut each one into such pieces as he would like to see in aspic. In a word, we will cut into steaks - thin or thick, it's up to you.
Well, now you can take on the important step - preparing the broth. As I said, there are two options, and I will tell you about two, because I cooked the other day, I remember all the nuances. Can be cooked without spices. Yes, but you can with them. So, we will clean the carrots and onions, send them to the saucepan, adding here different stalks of greenfinch, as well as peppercorns and bay leaf. Fill with water and put to boil.
We cook it all for 10 minutes, and add here the head (cleared, of course, from gills and eyes), tail, ridge, that is, everything that we cut off. Bring the broth to a boil, cook for 10 minutes. Now turn off the gas, but do not remove the fish. We will take out the vegetables and, while the fish and the broth are infused, we will think about how to cut the carrot beautifully, lemon, cucumber, pepper, etc., in order to decorate the aspic later. Cold head? We'll take out all the fish. We need to take it apart.
The broth is already very rich. But I decided to check whether it is possible to do without gelatin, and therefore I divided everything into two parts. I put steaks in the second. I turned on the gas and added fire, added a little water. The fish is cooked for about 7 minutes. But we are not in a hurry to remove it from the broth. We are experimenting. In a word, when the fish and the broth have cooled down, take out the pieces of fish. We have other things to do.
But from here everything will go differently. I divided the broth into two servings. One decided not to fill with gelatin, but suddenly grab. And with the second decided to experiment. And, looking ahead, I will say that I did not regret my love for experiments. I dissolved the whole bag in water. I strained the broth twice because it was immediately clear, just the way I wanted it.
But, I must admit right away, it didn’t work out for me at first, I had to pour everything out! The gelatin turned out to be expired, so it disfigured the broth - it became cloudy and even reddish. It’s good that I didn’t take risks and divided the broth, now I could experiment further! I had to rush to the store for another gelatin. And he made me happy. It was instant. I just had to stir it, add it to the hot broth, then pour it into bowls. Which is what I did.
I will only add - before pouring the broth, I put different elements of decoration in each plate. Somewhere there was a carrot, somewhere a pepper, a cucumber, and so on. With several plates, she acted in a completely different way - at the bottom of each she poured a tablespoon of broth with gelatin, put a cucumber in it, etc., and put it in the refrigerator. And so I did it in layers. You can see for yourself how beautiful it is! The rest is simply poured into plates, where the fish and vegetables lie.

Jellied red fish

When there is an abundance of red fish, I cook a lot of all sorts of goodies from it, including aspic. Fortunately, there is everything for this and in such quantity that you can forget about gelatin. I never follow the exact proportions when preparing it. Yes, and there is no need for it. from fresh fish, aspic will still work.

Compound:

heads, fins and bones of red fish
red fish fillet
salt to taste
allspice and black peppercorns
Bay leaf
1-2 carrots
celery root
1 onion
green onions, parsley or herbs optional
lemon

How to cook aspic from red fish:

As a red fish, I use chum salmon, which at the end of September goes to spawn with us. When it is cooked, there are always heads, fins, bones with some meat. It is from this good that either a tasty fish soup or a real aspic without gelatin is obtained.
I take a couple of these heads, the backbone with ribs left over from the production of the fillet, the skin removed for the same reason and put it all in a large saucepan. I fill it with cold water and put it on fire. I bring it to a boil, remove the foam, which, as a rule, is very small, turn down the heat and cook for half an hour.
I immediately put a whole carrot and onion into the broth. You can add more celery root, bell pepper and whatever you want. I send peppercorns there. I don't like cloves and always go without them. But who likes this taste, you can use it.
After half an hour of cooking, the fish boils well, and the broth becomes sticky. It feels good if you take it a little and put it on your hand. I add bay leaf to the broth and turn it off. Let stand and cool down a bit.
Then I strain the contents of the pan through a colander. I set the broth aside, and sort out the bones, separating the pieces of fish.
In the same broth I cook prepared pieces of salmon fillet. They cook quite quickly, about 10 minutes. At the end of cooking, I pour in a little lemon juice.
Again I strain the broth through a colander.
I put pieces of boiled fish, circles of carrots, bay leaves in a patch or a glass pan and pour it all with fish broth. Top with finely chopped green onions and put in the fridge to harden.
For a festive table, such aspic must of course be decorated with red caviar, quail eggs and pieces of vegetables. And for lunch, as a snack, it flies away even without any additional decorations.

Jellied pike perch

Aspic pike perch will be somewhat more difficult to cook than fish baked in the oven or fish soup, but after spending some time, you can get a great dish for the holiday. And, if you decorate it in an original way, it will become a decoration for the New Year's table.

Compound:

1 pike perch - 1-1.5 kg
1 onion
2 carrots
Bay leaf
1 lemon
30 g gelatin
salt to taste
black peppercorns to taste
for decoration - olives, green peas, currants, cranberries, quail eggs, red caviar, parsley

Preparation of jellied pike perch:

Peel the pike perch, gut, cut off the head, tail, fins and wash thoroughly. Cut the fish into pieces. Pour 1.5 liters of water into a saucepan and cook the fish in it along with whole carrots, onions and black pepper for 15 minutes, removing the foam. At the end of cooking put bay leaf and salt.
Remove pike perch, cool and separate the meat from the bones. Carefully cut it into pieces. Cool the broth and strain through several layers of gauze. If the broth is cloudy, it can be clarified with egg white and minced meat.
Add to the broth, pre-cooked gelatin. Divide it into 3 parts. Pour one part of the broth on the bottom of the dish, put in the refrigerator to solidify. Put pieces of fish on top of the frozen layer and pour the second part of the broth. Place back in the refrigerator to harden.
And then, decorate the pike-perch aspic as your fantasy tells you, with olives, lemon, green peas, boiled carrot flowers, herbs, red caviar, berries, quail eggs. Pour in the remaining broth and cool again. Serve it with horseradish.

Aspic sturgeon

Ingredients:

Fish - 1 kg
Carrot - 50 g
Gelatin - 20 g
Lemon - ½ pc.
Black peppercorns, bay leaf, parsley and celery root, salt, herbs - to taste

Cooking method:

Peel the sturgeon, rinse and boil. Then cool and clean from skin and cartilage. Cut into slices and put on a dish.
Prepare jelly: strain the broth in which the fish was boiled, heat to a temperature of 90-95 °, but do not boil. Add gelatin soaked in cold boiled water, mix until it is completely dissolved and remove from the stove. Cool to room temperature.
Garnish the prepared fish pieces with carrots, lemon, herbs and pour over the jelly: first, just cover the fish pieces with broth and let the jelly “grab”, and then carefully add the remaining jelly.

Marinated aspic fish

For this dish, it is better to use meaty fish without small bones: hake, cod, sturgeon, carp, Argentina, etc.

Ingredients:

Fish - 1 kg
Onion - 100 g
Carrots - 100 g
Vinegar - 100 g
Gelatin - 30 g
Salt, sugar, bay leaf, sweet pepper - to taste
Parsley, celery - to taste

Cooking method:

Cut the fish into pieces with skin, but no bones. Using all the fish waste, boil the broth with vegetables for about 1 hour. Then strain the broth, boil, put pieces of fish in it and cook until tender.
Remove the finished fish from the broth and cool. Add vinegar, sugar, gelatin pre-soaked in cold water to the broth and heat to a temperature of 95 °, but do not boil.
Put the pieces of fish on a dish for aspic, pour over the chilled broth and leave to solidify. Jellied decorate.

Fish stuffed aspic

Ingredients:

Fish - 1 kg
Onion - 100 g
Wheat bread - 50 g
Butter - 20 g
Egg - 1 pc.
Gelatin - 50 g
Parsley, celery, bay leaf, salt, black peppercorns - to taste

Cooking method:

Prepare minced meat: fish pulp, pre-soaked and squeezed white bread, mince onion twice. Add a raw egg, butter, salt, pepper to the resulting mass and beat until a fluffy homogeneous mass is formed.
Fill fish with stuffing and sew up.
Separately from the heads, bones, fins, prepare fish broth with spices. Pour the stuffed fish with the prepared broth and boil over low heat. Add gelatin to the strained broth as described in previous recipes.
If the broth turned out to be cloudy, it should be clarified with egg white: add protein to the boiling cloudy broth, simmer for 20 minutes, cool and strain. And then add gelatin.
Put the finished fish in portions on a dish for aspic, decorate with herbs, eggs, olives, lemon and pour over the jelly.
Aspic can be served with horseradish or any hot sauce.

Jellied hake

Ingredients:

Fish - 1 kg
Carrot - 25 g
Onion - 25 g
Parsley root - 25 g
Gelatin - 10 g
Horseradish ready - 100 g
Salt, pepper, bay leaf, green onion - to taste

Cooking method:

Cut the prepared fish fillet into portions, pour cold water over it and cook until tender, adding onions, roots, spices.
Cool the finished fish and put on a dish. Fish broth continue to cook with bones and fins, then strain, combine with soaked gelatin, grated horseradish, chopped green onions.
Pour the finished fish, decorated with carrots and herbs, with this broth and cool. Read more

How to make aspic fish even tastier - some useful tips

We do not salt the broth, and if so, then carefully.
Don't forget to remove the bones from the fish. They are few, but they are.
The second broth, without gelatin, did not freeze. Therefore, we take gelatin, 25 gr. for half a liter of broth (we dilute in half a glass of water) - it seizes perfectly!
Stir the gelatin for a long time until all is dissolved, and strain.
The fish must be boiled clean and put only in hot water - otherwise the broth becomes cloudy.
If the broth is cloudy, it is advised to add whipped proteins to the broth, bring to a boil, turn off, cool and boil again.