Cooking jellied fish. Fish aspic

Fish aspic is a tasty and healthy cold appetizer, which, if properly prepared, will become a favorite at the holiday feast. There are dozens of ways to diversify the final taste of a dish and prepare it using classic or more refined and original ideas.

Which fish is best to make aspic from?

Understanding the nuances of how to cook jellied fish, first of all you need to decide on the ideal base raw materials to obtain the best result.

The key to an impeccable taste of the appetizer is a tasty and rich fish broth, for which ideally it is better to take the heads, tails, fins or spinal bones of any fish.
Among the white varieties of fish suitable for aspic are sturgeon, sterlet, pike perch, cod, carp, catfish, as well as hake or pollock.
Salmon or pink salmon aspic will be tasty, satisfying and nutritious.
In addition to fish, boiled vegetables, eggs, peas, corn, and green leaves can be placed on the aspic dish.
High-quality preparation of fish aspic often involves adding gelatin to the broth.

How to clarify fish stock for aspic?

To get clear and tasty fish aspic, while the fish broth is boiling, you should carefully remove the resulting foam and maintain a quiet simmer of the broth without boiling vigorously. However, if the broth does become cloudy, it can be easily clarified using some tricks.

Add one protein to 1.5-2 liters of broth and constantly stir the mixture while heating to a boil. Strain the broth through 3-4 layers of gauze.
The broth will become more transparent, more aromatic and more beautiful in color if you add a little grated carrots and onions to it along with the protein. The mixture is traditionally allowed to boil while stirring and left to cool, after which it is filtered through cheesecloth.

Jellied fish - a classic recipe

To prepare fish aspic without gelatin, in addition to fish fillets for cooking the broth, you must use an impressive proportion of fish waste: heads, fins, tails, skins. Salmon fish species are characterized by excellent gelling properties, and white varieties include pike, carp, and silver carp.

Ingredients:

fish bones and heads – 1 kg;
fish fillet – 600 g;
onions and carrots - 1 pc.;
laurel – 2 pcs.;
salt, herbs.

Preparation

Fish waste is poured with water, onions and carrots are added, and cooked for 30 minutes.
Add fillet, seasonings and salt, boil the dish for another 10 minutes.
The fillet is removed from the broth.
Pour a little strained broth into the mold and let it harden.
Place the fish and decor on top and pour the broth over it.
Place the fish aspic in the cold for 5-7 hours.

Fish aspic with gelatin - recipe

Jellied fish with gelatin always turns out to be the correct thickness and hardens well if the proportions of the ingredients are maintained correctly. For appetizers, any fish is used, which is removed from the bones mainly after boiling. As a seasoning, you can add aromatic parsley or celery roots.

Ingredients:

fish waste and steaks or fillets – 1 kg;
gelatin – 20 g;
onions and carrots - 1 pc.;
black and allspice peas - 4 pcs.;
laurel – 2 pcs.;
salt, herbs.

Preparation

Fish waste is boiled in water with onions and carrots for 20 minutes.
Add steaks or fillets, salt, bay, pepper, and boil the dish for 15 minutes.
Separate the fish fillets from the bones and filter the broth.
The fish and decor are placed in the mold.
Gelatin is dissolved in hot broth, poured into the fish, and allowed to harden.

Stuffed jellied fish

For many people, whole stuffed jellied fish is an unattainable pinnacle of culinary mastery, which, if desired and if you have free time, is quite possible to overcome using the available recommendations of experienced chefs. Ideally, they use pike, but you can also take whole pike perch or carp.

Ingredients:

pike – 1 pc.;
eggs – 2-3 pcs.;
lard – 100-150 g;
semolina – 2-3 tbsp. spoons;
onions – 2 pcs.;
carrots – 1 pc.;
gelatin – 30 g;
spices, roots;
salt, pepper, herbs, decorative elements.

Preparation

The pike is skinned with a stocking.
The pulp, together with lard and sauteed onions and carrots, is twisted in a meat grinder.
Add semolina, eggs, spices, fill the pike with the mixture, and sew it up.
Place the carcass in a saucepan, adding roots, onions, herbs and seasonings, add water and cook for 40 minutes.
The whole or sliced fish is placed on a dish, decorated and poured with broth, dissolving gelatin in it.
Leave the aspic in the cold overnight.

Fish aspic with shrimp

Jellied fish is a recipe that can be easily adapted to the taste preferences of seafood lovers by adding shrimp. Pre-cleaned, separately boiled crustaceans of any size are suitable for use. For decoration, you can leave several copies in the shell.

Ingredients:

fish – 700 g;
shrimp – 700 g;
onions – 2 pcs.;
roots - to taste;
gelatin – 30 g;
seasonings;
salt, pepper, lemon, herbs.

Preparation

Boil fish and shrimp separately.
The broth is combined, seasoned, boiled a little, filtered, mixed with gelatin.
In 2-3 batches, place boneless fish and shrimp on a dish, pouring portions of broth with gelatin and allowing to harden.
Decorate the shrimp and fish aspic and let it harden completely.

Red fish aspic

A recipe for jellied fish from pink salmon or salmon will be of interest to fans of red fish varieties. In addition to onions and carrots, celery root, its stems or aromatic parsnips will perfectly complement the taste of the broth. Ideally, pieces of fish are initially filleted, and the backbone and skin are first boiled with roots.

Ingredients:

red fish – 700 g;
onions and carrots - 1 pc.;
celery root – 60 g;
gelatin – 2 tbsp. spoons;
water – 1 l;
salt, pepper, spices, herbs.

Preparation

Bones and fish waste are boiled with the addition of onions and roots for 20 minutes.
Add fillet, salt, bay and pepper, cook the dish for 10 minutes.
Fillet and decorative elements are laid out in shapes.
The broth is filtered, mixed with gelatin dissolved in a portion of water, and poured over the fish.
Place the fish aspic in the refrigerator for 5-7 hours.

How to cook jellied fish from pike perch?

It will allow you to get fish aspic that is worthy of taste, which should first be cut, separating the fillet from the bones, head and tail. The waste, as in the classic version, is used to produce broth. For decoration you can use greens, peas, carrots and halves of quail eggs.

Ingredients:

pike perch – 1 piece;
onions and carrots - 1 pc.;
gelatin – 20 g;
broth – 0.5 l;
peas, quail eggs;
salt, pepper, spices, herbs.

Preparation

The pike perch is gutted and filleted.
Boil the bones along with onions and carrots for 20-30 minutes.
Add the fillet, cook for 5-7 minutes, remove to a plate.
The broth is filtered, mixed with gelatin, and heated.
Place peas in the mold, egg halves cut side down, then carrot patterns and fish slices.
Pour the broth over everything, let it harden, and turn the fish aspic onto a plate.

Perch fish jellied

The aspic is dietary, light in taste and budget-friendly in composition. When using many small fish for the broth, the broth gels perfectly without adding gelatin. The fish must be gutted, and the heads can be cut off if desired, or even left with gills.

Ingredients:

river perches are small and larger;
onions and carrots – 1-2 pcs.;
salt, pepper, bay, herbs, lemon.

Preparation

Small fish is poured with cold water and boiled with carrots and onions for 30 minutes.
Larger carcasses are doused with boiling water, cleaned and boiled with seasonings in strained broth.
Slices of fish and decorative elements are laid out in molds, filled with broth and allowed to harden in the cold.

Jellied fish with mayonnaise

Fish aspic with mayonnaise is original in both taste and appearance. You can use any fish fillet and waste in the form of heads and bones for broth. Mayonnaise must be of high quality, ideally home-made. In this case, step-by-step filling is used with the last layer of transparent broth.

Ingredients:

fish – 1.5 kg;
onions and carrots - 1 pc.;
celery root – 50 g;
clove buds – 3 pcs.;
parsley – 1 bunch;
gelatin – 20 g;
mayonnaise – 300 g;
gelatin – 30 g;
salt, pepper, bay, herbs.

Preparation

Boil the fish with the addition of seasonings, spices, onions, roots and parsley stems.
Separate the pulp from the bones, filter the broth and mix with gelatin.
Pour out a little clear broth, mix the rest into the mayonnaise, whisking with a mixer.
Half of the white broth is mixed with the fish and allowed to harden in the form.
Pour the rest of the white broth on top, and after it hardens, lay out the decorations and pour in the clear broth.

Recipe for jellied fish in tomato

The following recipe is for those who like the combination of fish and tomato. For filling in this case, use a gravy prepared on the basis of fish broth with pasta or tomato juice, which is boiled a little with the addition of vegetables. The composition of the sauce is variable and can be adjusted at your discretion by adding other vegetables and seasonings.

Ingredients:

fish – 1 kg;
onions and carrots – 2 pcs.;
tomato paste – 100 g;
broth or water - 3 cups;
flour – 150 g;
gelatin – 30 g;
salt, pepper, bay, oil, herbs.

Preparation

Slices of fish fillet are seasoned, dipped in flour, fried in oil, and placed in a deep dish.
Sauté onions and carrots.
Add a spoonful of flour, paste, and then water and seasonings.
Boil the sauce and pour it over the fish.
The aspic is served after cooling.

Fish aspic in a slow cooker

To save time, you can make aspic from canned fish or cook jelly broth using a multicooker kitchen assistant. The base can be the heads of silver carp and other fish, to which fillets of carcasses can be added approximately 15 minutes before the device signal.

The quality of the broth, its aroma, and richness affect the final dish. If you go the simple route and dissolve gelling agents in water, fish aspic is unlikely to please you. There are concentrates in which gelatin is already mixed with seasonings and all kinds of flavor and color enhancers. My recipe is for supporters of natural products.

So, first we will cook a rich fish broth. Then we separate the tender meat, put it in a beautiful bowl, cover it with aromatic strained jelly and set it to harden for an hour and a half. That's it, the homemade fish aspic is ready.

Cooking time: 180 minutes / Number of servings: 8-10

Ingredients

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

Preparation

Big photos Small photos

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 consistency - it does not melt and does not look like rubber, is soaked in spices, roots and root vegetables, moderately seasoned with salt and is transparent. And when the catch is significant, the fish is meaty, fatty and good in any form, cooking becomes a pleasure.

It is difficult to spoil catfish, especially large ones. In fact, for boiled or baked catfish, you don’t need anything other than salt and hot pepper, even a drop of oil is optional. Catfish meat is not only tender, without the sharp aroma of freshwater fish, but also juicy and 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, and remove the gills. If you cook in a pan, you can cut into steaks. We definitely use the tail and head.

Place a cut fish carcass, celery stalks, one or two carrots, peeled onions (to enhance the golden color of the broth, add additional onion peels), garlic, herbs, and spices into boiling water. They often salt it right away; I prefer it at the end of cooking.

There should be a lot of water, but since gelatin is present, it is easier to achieve the goal. Cover all components with water, bring to a boil again and simmer uncovered for 2-3 hours until the liquid has evaporated by half. Maintain moderate heat while bubbling constantly.

After the allotted time, the amount of liquid will decrease and the color will darken. If you haven't salted it yet, add salt. Taste it, adjust it to your liking, but with a little salting. If, after tasting, you decide that a particular spice is not enough, season now.

It is clear that after such a long cooking time, the white meat of the catfish separates from the bone on its own, it is ready. Finally, boil and immediately remove from heat.

For the purest jelly, you should strain the rich fish broth two or three times, preferably through several layers of gauze.

Usually there is too much broth. You can, of course, use it entirely. There are options for aspic with fish at the bottom of the plate under a tall transparent jelly or jelly mixed with vegetables and herbs.

I measure out 400-600 ml of strained broth, pour the rest into food containers and silicone muffin tins and freeze. I use this semi-finished product for fish soup or some gravy or sauces.

We disassemble 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 directions. We place the meat on plates first, complementing it with bright accents: carrot and lemon slices, parsley leaves.

Fill with jelly mixture so as to completely cover the fish and decorative inclusions. After cooling to room temperature, place on the refrigerator shelf until hardened. After an hour we check, as a rule, the saturated broth has time to completely set.

As a result, our food supplies include frozen semi-finished fish broth and catfish jellied fish.

Before serving, leave the aspic with gelatin in the refrigerator and serve among appetizers and salads.

Not a single feast is complete without fish aspic. This dish is extremely healthy, because it contains a lot of phosphorus and other elements necessary for humans. Preparing aspic is not as difficult as it seems at first glance. The main thing is to find the right, well-presented cooking recipe. And this article will help you with this.

In fact, any type of fish is suitable for making aspic. The whole difference is in the amount of gelatin added. The fact is that species such as sturgeon, perch, salmon, trout, pike perch, bream, cod, hake, salmon contain a lot of collagen, and it helps thicken the broth. That is, gelatin is added to the aspic in a very small amount, to be on the safe side, or not added at all. Cooking from other types of fish requires the introduction of a thickener, without which the broth will remain just broth.

Jellied fish - classic recipe

Our great-grandmothers used the classic aspic recipe. It was a treat that no wedding or party would be complete without. Therefore, by preparing it, you will not only please your family, but also feel a unique taste from the past.

Components:

2 sturgeon fillets;
0.5 kg of tails, heads;
0.1 kg green beans;
3 carrot roots;
bulb;
5-10 grains of allspice;
several laurel leaves;
salt;
150 ml vodka;
parsley.

Cooking technology;

You need to cook broth from pre-soaked trimmings and fillets. Give spices, vegetables, beans, cook for 1.5 hours. At the very end, pour in vodka.
We take out the beans, carrots, fillet. We will cut the sturgeon into pieces, carrots - in the form of circles, stars, hearts, as you like.
Strain the broth. Place fillet, carrots, beans, and parsley into a bowl as desired, pour in broth and leave in a cool place to allow the jellied meat to harden.

To make the broth thicker, you can add more fish waste. Thanks to more collagen, the aspic hardens faster.

Cooking from red varieties of fish

Red fish aspic has a noble taste and delicate aroma. It will be an excellent option for a cold appetizer at a dinner party and will definitely please your guests.

Components:

1 carcass of red fish;
onion and small carrots;
2 eggs;
1 lemon;
a third of a glass of cream;
allspice, bay leaf, cloves, salt.

Cooking technology:

We cut the cleaned fish into portions, do not throw away the tail and head, fill it with water. Add vegetables, spices, and herbs if desired. Cook for about an hour, add a little lemon juice.
We take out the fish, remove the head and bones, and divide the meat into pieces.
Strain the broth, divide into equal parts, mix the first with cream.
Place the fish on a plate, pour in the creamy broth, and let it harden.
Boil the eggs and then cut them into strips. We also chop the carrots. Spread evenly onto the frozen creamy broth, fill it with the second part and take the dish to a cool place.

With gelatin

Fish aspic with gelatin is relevant when we use fish with a low collagen content. In this recipe, gelatin helps the broth harden faster. The taste of this dish is no worse than any gelatin-free dish.

Components:

half a kilo of fish fillet;
onions and sweet carrots;
1 packet of gelatin;
allspice, bay leaf, cloves, salt.

Cooking algorithm:

We clean the fish, cut off the fillets, and put them in the refrigerator. Cook the broth from leftover fish, vegetables and spices for 1 hour.
Strain the broth. We put the fillet in it.
We dilute gelatin in one glass of broth, add it to the rest of the ingredients, and cook for about half an hour.
We take out the fillet, cut it and put it on a plate. You can decorate the meat with chopped carrots on top. Pour the broth over the dish and cool.

From zander

Pike perch has a noble taste. It is rich in vitamins and microelements, its meat is tender, and its presentation will certainly surprise your family.

Components:

1 pike perch carcass;
parsley and carrot roots;
onion;
lemon;
1 sachet of gelatin as needed.

Cooking technology:

We clean the pike perch, separate the gills, cut it, and cook the broth with root vegetables and spices for 1 hour.
Strain the broth, separate the meat from the bones, and cut into portions. Place on a plate and garnish with chopped carrots.
You need to dissolve gelatin in part of the broth and pour it into the broth. Then heat the pan and squeeze lemon juice into its contents.
It's time to pour the broth over the meat and leave to cool. Before serving, decorate the finished dish with herbs.

Festive jellied pike

Pike is a very nourishing fish rich in useful ingredients. The following recipe will help you prepare pike aspic.

Prepare the following set of products in advance:

pike carcass;
sweet carrots and large juicy onions;
1 egg;
1 tbsp. l. gelatin;
peppercorns, bay leaf, salt.

Cooking technology:

We clean the pike, cook the broth from the head and tail for 30 minutes.
Strain, throw in the chopped pieces of pike, vegetables and spices. There is still the same amount of time left to cook.
Take a glass of broth, dilute gelatin in it, pour it into the rest of the broth and cook for another 10 minutes.
Boil the eggs, cut into large pieces.
Strain the broth, place pike, chopped carrots, eggs on the bottom of the chosen form and fill it all with broth. Leave in a cool place. Before serving, decorate with herbs.

Carp aspic - simple and tasty

Carp is one of those fish that can be found in any supermarket. It is easy to prepare, and its taste is not inferior to more refined seafood.

Components:

2 kg carp;
1 carrot root;
1 onion;
1 tsp. vinegar;
1 tsp. gelatin;

Cooking technology:

Cut the cleaned carp into portions with tails and heads, place in a saucepan and bring to a boil. Add vegetables and spices. Cook for about an hour, add vinegar.
Remove the carp, separate all unnecessary parts, and cut the meat into pieces.
We dilute gelatin in one glass of broth, pour it into a common saucepan and cook for another 5 minutes.
Place the carp and carrots cut into slices into the chosen form. Fill everything with broth and put it in a cold place. Before serving, you can decorate the dish with herbs.

From saury

Cooked saury has a very delicate taste and is also juicy. Jellied fish made from this type of fish is incredibly tasty.

Components:

1 kg of saury;
2 carrot roots;
1 onion;
allspice, a few bay leaves, salt;
100 ml vodka;
a bunch of parsley.

Cooking technology;

We clean the saury, do not throw away the heads and tails, fill it with water. We give spices, vegetables, cook for about an hour and a half. At the end, pour in vodka.
Take out the carrots and fish and cut them into pieces. We remove fish waste.
Strain the broth. Place meat, carrots and parsley leaves on a plate. Fill with broth and set in the cold so that the jellied meat hardens.

Cod fillet

Cod, cooked in any form, has an extremely mild flavor. It is often prepared for children. Of course, jellied fish cannot please little gourmets, but older ones will certainly enjoy the dish.

Components:

1 kg cod;
1 onion;
1 egg;
1 carrot root;
1 lemon;
1/3 cup cream;
allspice, laurel leaves, salt.

Cooking technology:

We cut the cleaned cod into portions; we do not throw away the tails and heads, but use them for broth. Throw in vegetables and spices and cook for about an hour. Squeeze lemon juice into the pan.
We strain the broth, throw away everything that is not needed, and divide the meat into pieces. Divide the fish into two approximately equal parts, mix one of them with cream.
Place the meat in the container chosen for serving, fill it with creamy broth and take it to a cold place to harden.
Eggs need to be boiled, cut into cubes or strips. We cut carrots the same way. Place the ingredients on the frozen aspic, fill with clear broth, and place in a cold place.

Jellied trout for the holiday

Trout is an incredibly noble species of fish. It tastes delicious, looks beautiful, and the trout dishes are simply amazing.

Components:

0.5 kg trout;
1 onion;
1 carrot root;
1 parsley root;
juice of one lemon;
allspice, bay leaf, cloves, salt;
1 packet of gelatin.

Cooking technology:

Clean the trout, separate the gills and chop. Cook the fish broth with onions, root vegetables and spices for about an hour.
Strain, separate the meat from the bones and cut it into pieces. Place them evenly on a plate and garnish with chopped carrots.
Dissolve gelatin in a small part of the broth and mix with the rest of the broth. Heat it and squeeze out the juice from the lemon.
Pour the broth over the meat and let it harden. Just before serving, decorate with herbs.

Jellied meat, unlike jellied meat, is a bright dish. You can and even need to add not only meat, but also pieces of colored vegetables.

Therefore, for the holiday, feel free to add peas, corn kernels, and finely chopped bell pepper to the fish aspic. It will turn out not only delicious, but also beautiful and creative!

From pollock

The pollock aspic is very tasty, and the broth is mesmerizing with its aroma.

Components:

0.7 kg pollock;
1 carrot root;
1 onion;
1 packet of gelatin;
allspice, laurel leaves, salt.

Cooking technology:

We clean the pollock and separate the fillets from other parts. Let it cool, and cook the broth from the remaining scraps, vegetables and spices for about an hour.
Strain the broth, add the fillet and continue cooking. You need to dilute gelatin in one glass of broth, then pour it into a common saucepan and cook the broth for another 15 minutes.
We take out the fillet, cut it into portions and put it on a plate. Decorate the top with chopped carrots, pour in the broth and let it harden.

Do you want to know how to make fish aspic in a tasty and simple way? Then you can read useful information on this topic right now.

It’s easier to cook, there are no such sharp bones as in preparing fish aspic.

Such jellied meat on the holiday table looks beautiful (a DIY masterpiece), mysterious, and you always want to taste it.

Jellied pike perch fish with gelatin

Meet a delicious and simple recipe for jellied pieces of pike perch with gelatin.

Preparing the recipe

We have a medium sized walleye. We clean the fish from scales and entrails. We cut off all the fins near the abdomen with scissors and cut out the gills.

2. Cut off the fins along the ridge of the fish.

3. Cut off the head and tail of the fish.

4. Cut the fish into pieces the size as in the photo.

5. These are the pieces the pike perch should be cut into, with pieces 2-3 cm thick.

6. Now we need to prepare the broth. Pour water into the pan and put the head, tail, onion, bay leaves, black peppercorns, and salt.

7. As soon as the water in the pan boils, add other pieces of fish and cook for 20 minutes.

8. To clarify the broth, we need the whites of two eggs. Separate the white from the yolk and beat it a little.

As a tip: Lightened transparent jelly is called lanspig. To get this jelly, you need to mix dissolved gelatin with chilled broth (2 egg whites and 1 glass of broth).

9. Take the cooked fish into a plate.

10. Pour the whipped whites into the broth and stir. Boil the broth with the whites a little.

12. Pour the cooled broth into a jug, add gelatin and stir. Leave it to swell.

13. We begin to assemble the dish. The aspic should be beautiful. Separate the fish meat from the bones and place it on a dish, add cut quail eggs, add boiled shrimp, olives cut into rings. Place lemon half rings along the edge of the dish (in a circle). Add parsley leaves.

14. Then carefully pour the broth with gelatin, first onto a spoon, and then over all parts of the plate.

15. The recipe is finished. We put the New Year's jellied meat in the refrigerator to set.

Jellied fish (carp) “Gift of Neptune” with gelatin

Required:

2 kg carp
3 sweet green peppers
4 tomatoes
2 tbsp. spoons of gelatin
1/4 egg
1 onion
Paprika and salt - to taste

Cooking method

Cut the fish into fillets with boneless skin.
Carefully remove the core and cut into portions.
Make a strong broth from the waste, adding onions, paprika, and salt.
Then add pieces of fish to the broth and cook until done.
Carefully remove the fillet, strain the broth, add gelatin to it. Stir.
Place the pieces on a dish, pour over the prepared jelly and let it cool.
Before serving the jellied carp, garnish with chopped green peppers, tomatoes, hard-boiled eggs (or as in the photo).

You can decorate carp aspic in different ways as your imagination allows.

Jellied fish without gelatin - recipe with stuffed carp pieces

Check out this delicious and original recipe for stuffed fish aspic. If any of the readers have made it or tried it at a party, please respond, I would like to know your opinion. I consider this recipe to be a masterpiece in the creativity of aspic dishes.

You will need:

Carp – 3 – 3.5 kg (2 pcs.)
Onions - 3 pcs.

Carrots - 2 pcs.
Egg - 2 pcs.
Milk 200 ml
Loaf - crumb
Parsley, bay leaf, black peppercorns, allspice, cloves, cumin, fish seasoning, garlic, sugar, salt

Preparation

Cutting the fish: First, remove scales and mucus and rinse with cold water. Then we cut the abdomen from the head to the anus and remove the entrails. We remove the black films from inside the abdomen. Remove the gills from the head.

If carelessness was allowed during gutting and bile spilled, the fish must be washed immediately, and the area where the bile got in should be rubbed with salt and rinsed thoroughly again.

2. The cut fish should be thoroughly washed and dried with a towel.

3. Cut off the heads and tails of the carp and place them separately on a plate.

4. Place carp carcasses cut into pieces on another plate.

5. Our further goal is to separate the skin from the meat and remove it. We take a piece with a tail, stick a knife in and move it around the circumference of the piece, thereby cutting off the skin from the meat piece.

6. Pull off all the skin of the fish from the tail.

7. Then cut off the bone with a knife.

8. We are left with a fish tail with skin, but the inside is empty.

9. We do the same with other pieces of fish - cut off the skin from the meat piece.

11. Place the bones from pieces without meat into a plate with heads and tails.

12. In front of you is a plate with the skin separated from the meaty pieces of fish.

13. Look, the skin is not completely bare, there are also meaty areas on it - this is also good and so be it.

14. Place the heads, tails and bones with the cut meat on the bottom of an empty pan. Add peeled onions, carrots, bay leaves and all the spices.

15. Fill with water, add a little salt and cook for 30 minutes, after boiling. Then we take out the fish and strain the broth through a sieve with gauze, we really need it.

Cooking minced meat in aspic

16. Cut out the crumb from a piece of loaf and crumble it into a plate.

17. Pour milk over the loaf crumbs.

18. Knead a little with a fork and set aside for swelling.

19. Chop the parsley sprigs with a knife, as in the photo.

20. Grate the carrots on a coarse grater and place in a dish.

21. Using a meat grinder, grind the fish meat and onions evenly.

22. Create minced meat for stuffing from the following ingredients: grated carrots, minced fish, 2 raw eggs, onions, swollen loaf pulp, fish seasoning, chopped parsley, a little garlic, a pinch of sugar, salt. Mix everything thoroughly.

Stuffing the fish skin

23. Stuff the fish skin with the prepared minced meat. In front of you is a voluminous piece of stuffed tail.

24. Stuff the rest of the carp skin, forming voluminous pieces.

25. Use your fingers to press on the stuffed piece so that it is firmer and neater.

26. This is what the stuffed skin looks like. Externally, it looks like sliced pieces of ordinary fish.

27. Place the stuffed pieces on the bottom of the pan and fill with strained broth.

28. Pour in the broth so that it covers the fish and cook for 30 minutes. If you have any broth left, do not pour it into the sink, but pour it onto a plate, it will thicken and you can eat it with pleasure, even without fish.

29. 30 minutes have passed, turn off the heat, take out the pieces of fish, put them in different plates and see that the minced meat has not fallen out, this is how it should be.

Forming the aspic

30. Add carrot slices to the fish pieces and pour broth from the pan. We wait for the broth to cool and put it in the refrigerator overnight.

31. After hardening, cut the jellied meat into beautiful pieces and form a festive dish.

We place a dish with stuffed pieces of carp without gelatin on the table and wait for the reaction from the guests.

Jellied perch with shrimp and gelatin - video

Decorating the dish with shrimp and lemon slices is very simple and entertaining. Try it!

Jellied meat (aspic) “Goldfish” made from red fish

You will need:

1 kg of any red fish
400 g fish trimmings
2 tbsp. spoons of vinegar
1 carrot
1 onion
Bay leaf, black peppercorns, herbs, 1 tsp. salt
1 packet of crushed gelatin
2 egg whites
Capers or cucumber for garnish

Cooking method:

Pour 2 liters of water into a saucepan, add all the ingredients: red fish with trimmings, carrots, unpeeled onion, all the spices and cook for 30 minutes. The contents of the pan should be reduced by 1/4.
Remove the fish from the broth and cut into small pieces.
Strain the remaining broth through a fine sieve.
Cut the carrots into slices.
Take gelatin and soak in cold water for a few minutes.
Beat the whites into a thick foam.
Place the broth on gas and bring to a boil, add gelatin and whipped egg whites. Bring the broth back to a boil and immediately remove from heat. Then strain through cheesecloth.
Place a piece of fish into the prepared molds, garnish with carrot slices, cucumber slices or capers (or as in the photo), herbs and pour clear broth from a spoon in two or three additions to secure the decorations.
Then pour an even layer of broth over all the molds again and place in the refrigerator to set.

The dish is ready and can be placed on the festive table.

Cod jellied “Kingdom of Poseidon”

Required:

1 kg cod
Boiled vegetables, boiled eggs, lemon, herbs - for decoration

Cooking method

The fish will not slip out of your hands when cleaning if you rub your fingers with salt.

Boil the cleaned fish and prepare a strong jelly from the broth.
Take a large shallow pan and fill it with crushed ice.
Place tall glasses or glasses in the pan. These will be the fish molds.
Pour jelly into them little by little, laying various boiled vegetables, pre-cut into pieces of various shapes, along the walls. Place fish pieces in the very middle

Let the aspic stand for 2 hours to harden, and then place it on a large plate, turning it upside down.

Jellied fish fillet (hake, pollock, navaga)

You will need:

1 kg of fish fillet (hake, pollock, navaga)
50 g gelatin
2 jars of mayonnaise
20 g lemon juice
Parsley roots, celery, 2 onions, 2 carrots, 6 bay leaves, vegetables for decoration, herbs

Cooking method

Clean the fish. Wash the waste, but do not throw it away.
Pour cold water over the waste, add parsley, roots, onions, carrots and bring to a boil over high heat. When it boils, reduce the gas and cook for another 1 hour.
Place pieces of fish into the hot broth and cook for some more time. Once the fish is ready, remove it from the pan, strain the broth through a sieve and let cool. There should be about 1 liter of broth left.
Place gelatin in the broth for 30 - 40 minutes, then heat, stirring constantly, but do not bring to a boil. Now the broth needs to be clarified. Now carefully read the rules for preparing transparent jelly for jellied fish:

To clarify, pour vinegar or lemon juice into the hot broth. To strain, take the fish juice obtained during thawing and 2 raw eggs, mix it all well and dilute with five equal parts of cold broth.

Place the hot broth on low heat again and pour the guy into it in a thin stream. Bring to a boil and once it boils, turn the heat to low. After 15 - 20 minutes the guy will settle to the bottom. Take the broth and strain through a napkin. Hot jelly is ready.

Pour some hot and clear jelly for further decoration.

5. Cool the finished fish, remove all bones and cut into pieces.

6. When the jelly has cooled, add mayonnaise to it and mix well. Leave a little jelly for decoration. Place the fish pieces in a large dish, decorate as desired and spread the jelly. Let the dish harden a little in the cold and pour the jelly and mayonnaise left on top for decoration.

7. Now that everything is ready, you can start decorating. Fresh or pickled cucumbers, boiled carrots or potatoes, bell peppers or peas, tomatoes, olives, radishes, eggs, lemon, and herbs are suitable for this.

8. In the transparent jelly that you left for decoration, moisten the vegetable slices and place them on the surface. Then carefully pour the remaining jelly into the dish and let it harden completely.

Jellied fish “The Tale of the Fisherman and the Fish”

Required:

160 g sturgeon
Lemon
Carrot
130 g ready-made jelly
Greens and sauce - horseradish

Preparing the recipe

Boil the fish fillet, cool and cut into pieces.
Pour a thin layer of jelly onto a baking sheet or large shallow pan and let set. Place pieces of fish on top of it so that there are small gaps between them.
Garnish with herbs, carrots, lemon. Strengthen with frozen jelly. Carefully pour in the remaining jelly until the layer is just under 1cm thick.
When the dish has completely hardened, remove it from the baking sheet and cut into small portions, including pieces of fish.

Serve the aspic on a platter with or without a vegetable garnish. Serve horseradish sauce separately.

How to prepare fish jellied fish from silver carp - video

The article is over and I would really like you to like it and, as a result of your culinary activities, not just appetizing jellied meats, jellied meats and jellies, but creative masterpieces to appear on the festive 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 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 prepare 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 free of 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, 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 the swollen gelatin to the fish broth, bring to a boil with constant 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 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 fill with 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. Are you 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 do you need?!? :)) And we also need white horseradish for serving! Very tasty!

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 creatively approach the decoration of 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 finished broth. Cool the broth until warm. Grind 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 assume 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!