Recipe: Fish jelly - It doesn't taste better. How to cook fish jelly in different interpretations

Step 1: prepare the gelatin.

Step 2: prepare the fish.

Step 3: prepare vegetables.

Step 4: cook fish jelly.

Pour the swollen gelatin into the pan and mix the liquid thoroughly until a homogeneous consistency and complete dissolution of the gelatin granules. Then we filter the rich broth again into a clean deep pan and let it brew. 30 – 40 minutes.

Step 5: prepare boiled fish and vegetables.

Step 6: bring the fish jelly to full readiness.

Step 7: serve fish jelly.

Enjoy your meal!

Optionally, a set of vegetables for cooking the broth can be supplemented with white beets, dill root and garlic.

A set of spices can be supplemented with spices such as allspice peas and white peppercorns.

Sometimes chopped ham and boiled vegetables are placed in containers along with fish and boiled vegetables. chicken eggs, these ingredients make the dish more satisfying.

Fish jelly (various recipes)

Has anyone made fish holocaust? I never even remember that I tried it, although I heard that it turns out very tasty. That's why I decided to find the recipe. fish jelly. After reading the recipes, I chose 3 options that I offer to you. Aspic recipes are basically similar, but some have some spices, others are added various vegetables. If you decide to cook, you can choose which option you can take for cooking.

Fish aspic

Ingredients:

- freshwater fish, fillet - 500 g
- ham - 65 g
- gelatin - 20 g
- canned corn - 15 g
- greens - 5 g
- wild garlic juice - 2 tsp
- salt - to taste

Cooking:

Wash and cut the fish fillet small pieces. Pour 1 liter of water, add wild garlic juice, salt and bring to a boil, remove the foam. cook on low fire within 10 minutes. Remove the fish pieces from the broth. Strain the broth and mix with pre-dissolved gelatin.

Pour some of the fish jelly into six deep molds, refrigerate until gelatinous. Sprinkle the frozen jelly with chopped herbs and finely chopped ham. Place fish pieces on top, pour over the remaining fish jelly and refrigerate until completely gelled.

Dip the bottom of the molds for a few seconds before serving. hot water and turn the finished jelly on a dish, decorate with corn and herbs.

Jellied fish

Ingredients:

- fish - 1 pc.

- bow - 1 pc.

- carrots - 1 pc.

- egg - 2 pcs.

- gelatin - 5 g per 1 glass of broth

- allspice (peas) - to taste

- Bay leaf- 2 pcs.

Cooking:

Take pike perch, clean, cut off the head and tail, cut the carcass into pieces.
Pour the head and tail with water, bring to a boil, remove the foam, add salt, spices, onions and carrots and cook for 20 minutes, then strain.

Put the pieces of fish into the strained broth and cook until tender (about 30 minutes), take it out, sort it into fillets (neatly, there are a lot of small bones), and then sort it out again with your hands, gradually chopping. Strain the broth.

Put the fillet in a mold and decorate as desired. For example, carrots, eggs and olives.

Introduce the swollen gelatin, whipped protein, egg into the strained broth again and heat until the gelatin dissolves, leave for 30 minutes, and then strain through 2 layers of gauze. Pour over the fish and leave to cool.

Fish aspic

Ingredients:

- fish - 1.5 kg

- carrots - 1 pc.

- parsley (root and herbs) - 1 pc. „

- bow - 1 pc.

- egg - 2 pcs.

- green pea- 100 g

- lemon - 1 pc.

- gelatin - 5 tsp

- black pepper - 5 - 6 peas

- bay leaf, salt - to taste

Cooking:

Vegetables, fish heads and tails pour 1.5 liters of hot water, salt, add spices and cook over low heat for 30 minutes. Pull out the vegetables, and put the salted fish cut in portions into the broth. Cook over low heat for 20 minutes.

In the filtered hot broth put soaked in cold water gelatin. Pour a tablespoon of chilled broth into wide cups. Put in them pieces of eggs, circles of carrots from the broth, a few green peas and portions of fish, carefully removing the bones from it. Pour the fish with broth and take it out to the cold.

Before serving, with a knife dipped in hot water, separate the jelly from the walls of the cup and carefully turn the portions onto a wide dish. Garnish with parsley leaves and curly sliced ​​lemon slices. Serve mustard sauce with fish jelly.

Jellied fish (without gelatin)

Ingredients:

- carp - 1 kg
- bow - 2 pcs.
- carrots - 1 pc.
- parsley root - 1 pc.
- half a celery
- garlic - 4 cloves
- black pepper and allspice peas - 5 pcs.
- Bay leaf
- water - 1 l
- salt - to taste

Cooking:

Clean the fish and cut off the head, tail and fins. Do not throw away the scales, but wrap them securely in gauze. Cut the main part of the fish in small pieces, salt and set aside.

Start preparing the broth from the cut parts of the fish, scales, as well as vegetables: onions, carrots, parsley, celery with the addition of black and allspice and bay leaf. When the broth boils, foam will begin to form on the surface, which must be collected with a spoon so that the liquid remains transparent. Strain the finished broth through a sieve and add salt. For greater filtration, you can additionally put gauze on top. If there was no parsley or celery root, then you can use carrots and onions, this will not affect the taste of jelly fish.

Put the pieces of fish in a large saucepan, preferably in one row and pour the broth. Put on fire and cook on very low heat for 20 - 30 minutes. Add the garlic, remove from heat and leave the fish to cool in the liquid. When all the contents of the pan have cooled well, take out the fish and clean it from the bones. After it is laid out on prepared small plates or on one big dish. Fill halfway with broth and refrigerate. When it hardens, bring to the required volume. The second layer of fish jelly will harden much faster than the first, due to the cold bottom layer.
Filling the fish with less than the entire amount of liquid at once prevents it from floating up and makes it more attractive on the plate. In addition to fish, you can put different greens, curly carrots, green peas on a plate. This kind of decoration will help make the fish jelly even more attractive and appetizing.

Enjoy your meal!

Calories: Not specified
Time for preparing: Not specified

Once upon a time, when preparing aspic, the fish was not cleaned of scales, since it was rightly believed that it was she who creates the unique and original taste. The jelly thanks to this froze perfectly. Later, the fish began to be cleaned, but the scales were still not thrown away, but wrapped in a light cloth (for example, gauze) and placed in a pot of water. But it's all right...

- carp - 1 kg;
- bow - 2 pcs.;
- carrots - 1 pc.;
- parsley root - 1 pc.;
- half a celery;
- garlic - 4 cloves;
- black pepper and allspice peas - 5 pcs.;
- Bay leaf;
- water - 1 l;
- salt - to taste.

Recipe with photo step by step:

Clean the fish, cut off the head, tail and fins. Do not throw away the scales, but wrap them securely in gauze. Cut the main part of the fish into small pieces, salt and set aside for now.




Start preparing the broth from the cut parts of fish, scales, as well as vegetables: onions, carrots, parsley, celery with the addition of black and allspice and bay leaf.
If you didn’t have parsley or celery root on hand, you can use only carrots and onions, the taste of jelly from fish will not suffer at all from this.




When the broth boils, foam will begin to form on the surface, which must be collected with a spoon so that the liquid remains transparent.




Strain the finished broth through a sieve and add salt. For greater filtration, you can additionally put gauze on top.

And if you get a lot of broth, then you can cook.

Put the pieces of fish in a large saucepan, preferably in one row and pour the broth. Put on fire and cook on very low heat for 20-30 minutes. Add the garlic, remove from the heat and leave the fish to cool in the liquid. When all the contents of the pan have cooled well, remove the fish and pull the bones out of it.




Arrange the bone-free fish on prepared small plates or on one large dish. Fill halfway with broth and refrigerate. When it hardens, bring to the required volume. The second layer of fish jelly will harden much faster than the first, due to the cold bottom layer.
Filling the fish with less than the entire amount of liquid at once prevents it from floating up, which makes it more attractive on the plate.




If during the cooking process you have too much fish broth, put it on slow fire and boil down to a volume of 2-3 cups.
In addition to fish, you can also put different greens, curly carrots, green peas on a plate. This kind of decoration will help make fish jelly even more attractive and appetizing for guests.

We also invite you to prepare

Good day!
Everyone is more familiar with jelly from any meat, but I discovered for myself new recipe aspic from fish heads and tails.
My family is very fond of fried carp and I have fried fish heads for many years. But one day I just left the heads and tails for the soup, and they lay in the freezer until better times.
Ukha from the remains of carp turns out delicious, even at home. And when I began to cook such an ear, everyone liked its rich taste.
So it happened to me - I freeze all the fish heads and tails.
Here to New Year's table I decided to cook the fish soup, but then I thought about it and decided to experiment - to make jelly.

So let's start cooking.
To begin with, let's take fish heads and tails, preferably from a carp. They can be either frozen or fresh.

We put everything in a saucepan and fill it with water. We will not salt yet, let the foam separate, which we carefully remove with a slotted spoon.
In no case do not stir, so that the heads do not fall apart.
Cook until the meat pulls away from the bones.
Then, with a slotted spoon, carefully remove the heads and tails to a dish and let cool.

We arm ourselves with a fork and separate fish fillet from bones.

Once the large bones have been removed, re-examine the fillets for spinous bones.

Now add the fillet to the broth and salt to taste.
I add some more turmeric for color.
Soak the gelatin and add to the broth. Bring it to a boil, let it cool a little and pour it into deep plates or salad bowls.

Such jelly freezes within 12 hours.
This is very tasty dish and you can always cook without problems if you have in stock in freezer there are fish heads.

Bon Appetit everyone!

Time for preparing: PT02H00M 2 hours

Fish jelly is also known as jelly and aspic. This is not only a dietary and quickly prepared dish, but also a healthy dish. It is allowed to introduce it into your diet during a diet and is indicated for diseases of the joints and bones.

Benefit

Jellied fish is prepared without the addition of gelatin. This means that it does not contain harmful animal cholesterol. But there is natural collagen, chondroprotectors and B vitamins. Eating fish jelly slows down the aging process, has a beneficial effect on the work of the heart, blood vessels and nervous system. In parallel, vision and immunity improve, hemoglobin and endurance increase.

Natural gelatin contains glycine, 18 amino acids, alanine and the most important aspartic acids, which are difficult to replenish with normal food intake without specialized multivitamins. If you add the possibility of losing weight to this, then you will want to learn as much as possible about the preparation of fish jelly.

How to prepare fish?

You will need certain skills regarding the choice of fish and the preparation of broth from it. There are two mandatory criteria for obtaining a good fat: stickiness and transparency. By and large, an attractive and tasty dish can be prepared from any fish. The main issue is the need for additional gelatin. Fish of certain varieties do not need his "company" in the jelly. It all depends on how much one or another species is able to give up its collagen during cooking.

Of course, it is more useful to prepare aspic without adding animal gelatin. In this case, pike perch, sturgeon, bream, carp, cod, stellate sturgeon, perch, trout, salmon, pelengas, salmon or chum salmon are suitable for jelly. And fresh and dietary notes, squama, hake, pollock are best prepared with the addition of gelling powder.

For the preparation of a transparent aspic, red and white fish or any fish platter. Apart from fish products, you will need some spices and vegetables. With them, the broth is more saturated, fragrant, which will favorably affect the taste of the frozen aspic.

Connective fibers, tendons, ligaments, skin, scales, cartilage, bones, and fish heads contain a lot of collagen. And the quality of the aspic fish depends on its quantity. Therefore, along with fish carcasses for jelly, you need to purchase such “recyclable materials”. Then the gelatin will definitely not come in handy. It is important to thoroughly rinse all blanks for aspic, and remove the gills from the head with a sharp knife. If they are not removed, the broth will turn out with pronounced bitterness. It will be unsuitable not only for aspic, but simply for eating.

The first rule for obtaining high-quality aspic is to carefully clean the flesh of the fish from the bones.

The slightest bone that has fallen into the dish will spoil the whole impression of it during meals. For this reason, it is better to take large fish, which are easier to disassemble. Less bony any carcass will be closer to the head. You should also know that not every fish can keep its shape. And for festive feed and the aesthetic appearance of the aspic, it is the whole pieces that are needed.

How to cook broth?

Put the fish head, spine and fins, cleaned from the gills, to boil over medium heat until boiling. As soon as the broth begins to boil, turn the flame to a minimum. Add a whole onion and one carrot to the water. Put spices in the broth: a couple of peas of allspice and black pepper, one large bay leaf. Boil everything for 30 minutes. Strain the broth.

If there are no fish heads and other collagen source, then pre-soaked gelatin will have to be added to the filling.

Recipes

Jellied fish platter

Ingredients:

• 1.8 liters of water;
• 550 g of fish products;
• 20 g of gelatin powder;
• spices;
• parsley.

We prepare like this.

• Boil the washed fish fillet in salted water. fit different varieties chosen by personal preference. It will take 20-25 minutes to prepare the broth.
• Cut the boiled fillet. Pour gelatin warm water, in the proportions indicated on the pack. Give it time to swell. Pour into broth.
• Put the fillet and greens in a bowl in which there will be aspic. Carefully pour in hot filling.

"Golden" jelly from pelengas

Ingredients:

• 2 liters of water;
• 450 g of bearing;
• 1 carrot;
• laurel leaf;
• 20 g of gelatin;
• dill;
• salt.

We prepare like this.

• For the broth, you need the entire bearing as a whole, along with the spine. Then gelatin is not needed. The finished aspic will receive the required density from cartilage during the cooking process.
• As soon as the water with the fish boils and foam appears on the surface, it must be removed with a slotted spoon. Salt water, add bay leaf and peeled carrots. Boil 20 min.
• Remove the fillets and carrots, cool naturally. Disassemble the fish, separate the bones from the pulp.
• If gelatin is used, it is added to the broth.
• Put the pieces of fish, carrots and greens into the prepared form. Pour strained fish broth over everything. When cool, refrigerate.

Pink salmon and pollock jelly

Ingredients:

• 2 liters of water;
• 200 g pink salmon;
• 200 g of pollock;
• greens;
• 100 g canned peas.

How to cook.

• Prepare carcasses for broth. Clean, rinse and put in a pot of water.
• When the liquid boils, you should reduce the strength of the fire, collect the foam, salt to taste.
• Boil the fish over medium heat for about half an hour. Then remove the carcasses and cut into pieces, separating from all existing bones.
• Put in a mold along with peas and sliced ​​\u200b\u200bgreens. Pour in warm broth and refrigerate.

Jellied fish heads in a slow cooker

Ingredients:

• several heads of silver carp or other large fish;
• 1 carrot;
• 1 medium onion;
• bay leaf;
• 2 black peas pepper.
• green parsley;
• canned green peas.

The recipe is this.

• Cook broth from fish heads without gills and scales.
• Place root vegetables, spices and heads in the bowl of the device.
• Pour in water and salt it. Water should cover the heads, exceeding their level by 1 cm.
• Close the appliance with a lid and cook for 1 hour in the “Extinguishing” option.
• Then remove the heads from the broth and strain the liquid.
• Next, prepare the filling as desired. It can be peas with carrots and greens in transparent fill. Or festive option: separately add seafood (shrimp, mussels, rapana). And pour everything with warm broth from fish heads.

For spectacular presentation to the table, lower the bottom of the dish with a jellied bottom for a minute in hot water and turn it over onto a plate.

And see the video below for another option for preparing fish aspic. Enjoy your meal!