How to prepare aspic from pollock. Jellied fish in tomato

Jellied fish - general principles of preparation

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

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

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

Jellied fish - preparing food and dishes

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

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

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

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

Jellied fish recipes:

Recipe 1: Jellied fish from the fish set

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

Required ingredients:

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

Cooking method:

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

Recipe 2: Jellied fish from pelengas with carrots

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

Required ingredients:

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

Cooking method:

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

Recipe 3: Jellied fish with pink salmon and pollock

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

Required ingredients:

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

Cooking method:

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

Recipe 4: Jellied fish (from frozen)

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

Required ingredients:

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

Cooking method:

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

Recipe 5: Royal jellied fish

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

Required ingredients:

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

Cooking method:

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

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

Do you want to know how to make fish aspic in a tasty and simple way? Then useful information you can read about 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

1. 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

1. Cut the fish into fillets with boneless skin.
2. Carefully remove the core and cut into portions.
3. Make a strong broth from the waste, adding onions, paprika, and salt.
4. Then add pieces of fish to the broth and cook until done.
5. Carefully remove the fillet, strain the broth, add gelatin to it. Stir.
6. Place the pieces on a dish, pour over the prepared jelly and let it cool.
7. 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

Meet the delicious and original recipe 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.

Required:

• 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

1. 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, that’s 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 holiday 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

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

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

Required:

• 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:

1. Pour 2 liters of water into the pan, 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.
2. Remove the fish from the broth and cut into small pieces.
3. Strain the remaining broth through a fine sieve.
4. Cut the carrots into slices.
5. Take gelatin and soak for a few minutes in cold water.
6. Beat the whites into a thick foam.
7. 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.
8. 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.
9. 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.

1. Boil the cleaned fish and prepare a strong jelly from the broth.
2. Take a large shallow pan and fill it with crushed ice.
3. Place tall glasses or glasses in the pan. These will be the fish molds.
4. 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)

Required:

• 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

1. Clean the fish. Wash the waste, but do not throw it away.
2. 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.
3. 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.
4. 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

1. Boil the fish fillet, cool and cut into pieces.
2. 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.
3. Garnish with herbs, carrots, lemon. Strengthen with frozen jelly. Carefully pour in the remaining jelly until the layer is just under 1cm thick.
4. 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.

Step-by-step recipes for preparing pollock aspic with various ingredients

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

1 gr.

Carbohydrates

74 kcal.

Option 1: Classic recipe for making pollock aspic

Jellied pollock is a dish that does not require the purchase of expensive ingredients. Another advantage is that even an inexperienced housewife can prepare such a dish, provided that the recipe is followed.

To create a rich broth, you will need to put the fish tail, as well as a gauze bag with scales, into the pan. And in order for the base to turn out transparent and beautiful, after the fish is cooked, it will need to be strained.

Ingredient:

• 1 fish carcass;
• 2 large onions;
• carrot;
• filtered water;
• 30 g gelatin;
• salt;
• black peppercorns;
• lavrushka

How to cook pollock aspic in the classic way

We clean the fish from scales and entrails, cut the carcass into pieces 1-1.5 cm thick, rinse in running water and put in a pan, fill with water and add salt, bay leaf and peppercorns. To prevent the base from becoming cloudy, you will need to constantly skim off the floating foam with a spoon or slotted spoon.

Peel the onion heads, rinse them under the tap and place them whole in the pan.

Peel the carrots, wash them, cut them into thick slices and place them in a saucepan.

When all the ingredients are cooked, take out the fish, onions (you can throw them away as they will no longer be useful) and carrot slices, and cool the broth a little and strain.

Carefully remove the bones from the pollock, place the fish in a tray, placing carrot slices between the pieces.

Pour gelatin into the base, put the pan on the fire and stir constantly until the thickener granules dissolve, then let the base cool slightly.

Carefully pour the broth over the pieces of fish and vegetables and leave the dish to harden.

When serving, pollock aspic can be decorated with lemon slices and fresh herbs, and grated horseradish or mustard is suitable as an addition.

Option 2: Quick recipe for making pollock aspic with lemon and green peas

When to prepare pollock aspic a quick fix, it is worth using this method of creating a dish.

Ingredients:

• pollock carcass;
• onion head;
• lemon;
• canned green peas;
• salt;
• black peppercorns;
• bay leaves;
• seasoning for fish;
• purified water;
• gelatin.

How to quickly prepare pollock aspic

Rinse the pollock carcass, cut it and cook in salted water, adding salt, peppercorns, fish seasoning and bay leaves. Don’t forget about removing the foam so as not to spoil it. appearance and the taste of the broth.

Wash the peeled large onion and add it to the fish. When the base for the aspic is ready, remove the cooked vegetable and throw it away, and remove the seeds from the pollock and place it in a tray.

Strain the broth through cheesecloth, and then dissolve the gelatin granules in it and let the base cool a little and thicken.

Cut the lemon into slices, place it with the fish, and add canned peas.

Pour the broth into the tray and leave the dish in a cool place so that the liquid hardens.

When preparing aspic from pollock in a fast way It is permissible to replace green peas with sweet corn kernels.

Option 3: Pollock jellied with quail eggs

Pollock aspic will look beautiful and festive if you decorate the dish with boiled quail eggs, cut lengthwise.

Ingredients:

• pollock carcass;
• carrot;
• quail eggs;
• salt;
• black peppercorns;
• filtered water;
• suitable seasonings;
• gelatin thickener.

Step by step recipe

We clean the fish, cut into pieces, rinse in cool water and send to cook, sprinkling with salt, seasonings and adding black peppercorns.

We remove the peel from the onion, rinse the “turnip” and put it in the pan whole, and chop the carrot into slices, after which we also throw it into the pan.

In another container, cook the quail eggs until cooked, then cool them in cold water, peel them and cut them in half.

When all the components in the broth are cooked, remove them from the pan, strain the liquid and add a gelatin thickener, then simmer the base over low heat until the granules dissolve.

We remove the bones from the fish and move the pieces into a deep vessel, putting in carrot slices and quail eggs.

Carefully pour the thickened broth into the container and let the aspic harden.

When preparing aspic from pollock with the addition of quail eggs, you can replace them with chicken eggs, and cut the carrots into stars rather than circles. Before serving, the dish is decorated with green onion feathers or lettuce leaves.

Option 4: Pollock aspic with tomatoes, bell peppers and olives

Fish is often combined with tomatoes, and you can make a pollock aspic using bell peppers together with these vegetables. To make the food look bright and festive, you should take multi-colored fruits: red, orange, yellow and green.

Ingredients:

• pollock;
• strong tomatoes;
• bell pepper;
• olives;
• salt;
• bay leaves;
• seasonings;
• purified water;
• gelatin granules.

How to cook

We cut the cleaned fish, wash it under the tap and cook in salted and spiced water, regularly collecting the foam.

When the pollock is cooked, strain the base, remove the seeds from the fish and place it in a wide tray at least 5-7 cm deep.

Pour gelatin granules into the strained broth and heat on the stove, constantly stirring the mixture until the thickener dissolves.

We wash the tomatoes, remove the stalks and seeds from the bell peppers, then cut the tomatoes into circles, and multi-colored fruits into rings or half rings.

We arrange the vegetables beautifully in the tray, add the olives and fill the dish with the base, after which we let it harden.

This pollock aspic should be eaten immediately after the broth has thickened, since fresh, uncooked vegetables can quickly “ferment” and the dish will become unfit for consumption.

Option 5: Pollock aspic with shrimp, lemon and carrots

In pollock aspic, you can combine fish with shrimp if you have the financial ability to purchase seafood.

For cooking you will need:

• pollock carcass;
• peeled shrimp (to reduce cooking time, you can take a canned version of the product rather than frozen);
• carrot;
• lemon;
• filtered water;
• salt;
• peppercorns;
• spices for fish and seafood;
• gelatin granules.

How to cook

Boil the fish in salted water, adding peppercorns, bay leaves and appropriate seasonings. The foam will need to be removed regularly. When frozen shrimp are used to prepare a dish, we send them here, and if you purchased canned seafood, you just need to strain them from the marinade.

Peel the onions and carrots and rinse in running water.

We send the onions whole into the broth, and cut the carrots into circles or shapes before placing them in the pan.

When the ingredients are ready, remove them from the pan and strain the broth, then dissolve the gelatin granules in it.

Place the boned fish in a deep tray, place shrimp, carrot slices and lemon slices here, then pour the strained and slightly thickened base over the ingredients.

The aspic of pollock and shrimp should completely harden, after which it can be served, garnished with olives and herbs.

Based on the above recipes, you can prepare jellied pollock by combining this fish with other types of sea or river inhabitants and adding various vegetables, eggs or canned beans.

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

How to cook jellied fish

Some housewives confuse this dish with jellied meat, although a number of recipes appear to be more of a compromise between the first and second.Fish aspicIt is distinguished by a very clear and strong broth, to which gelatin is mixed. The finished snack should not be cloudy, and you can decorate it with bright vegetables or slices of boiled eggs. If you have made aspic at least once in your life, you will quickly understand how to prepare jellied fish.

With gelatin

There are so many variations of this snack that it is impossible to derive a single technology, but there is a general traditional algorithm, the conditions of which all recipes meet. Classicfish aspic with gelatinprepared with the following proportions of components:

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

Without gelatin

Some housewives prefer a structure that is not too dense, so they avoid adding gelatin. This is possible, if red fish is used, the aspic will turn out almost traditional. With white it will look more like fish jellied meat, even if you took a fatty piece. The operating technology remains standard, so there is no need to consider it separately here. Please note thatfish aspic without gelatinwill require increased hardening time.

Which fish is best to make jellied fish from?

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

How to clarify fish broth

Transparent, almost luminous jelly, is one of key criteria 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 tohow to clarify fish brothfor aspic. First of all, you need to let it cool down - optimal temperature professionals call 45-50 degrees. Afterwards, you can resort to a method that has been tested by chefs and ordinary housewives more than once:

1. Take cold egg white and beat without additives until stiff foam. For every liter of broth you need 2 eggs.
2. Crush the shell and mix it in.
3. Add this mass to the aspic broth.
4. Wait until it boils and a “cap” appears on the surface.
5. Remove from heat and let cool slightly (10-12 minutes).
6. Repeat steps 4-5 twice.
7. Drain the broth through cheesecloth 5-6 times, cool.

Fish jellied recipe

This cold dish is prepared according to standard scheme, no matter what additives are introduced and no matter how the presentation form is changed. Having studied the basicjellied fish recipe, you can independently find the ideal formula for this snack. It is recommended to serve the fish-based aspic with horseradish or mayonnaise sauce with herbs or lemon zest, and add a crust of warm rye bread to it.

From pink salmon

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

It's tasty and healthypink salmon aspicinteresting for its composition: vegetables are added, so the dish can be served as a complete nutritious lunch. Mushrooms and red fish are not a very popular combination, but satisfying and light. To give the fish aspic a more interesting color, you can add a couple of grams of saffron to the broth during 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:

1. Pour gelatin with water according to the instructions on the bag.
2. Cook broth (1.5 l) from steaks and carrots for half an hour over medium heat. Season with dried garlic and salt.
3. Boil the mushrooms separately, or you can also add spices.
4. Mix the broth strained through cheesecloth with the swollen gelatin.
5. Pour the peas into the mold. Place pieces of mushrooms and fish on it.
6. Pour in broth. Cool the fish aspic for 4 hours.

From bearings

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

This sea white fish, artificially bred, belongs to the mullet family and is rarely used by housewives, since it is not universally available. It is recognized as a delicacy product, distinguished by excellent tender meat, which is practically boneless. Prepareaspic from pelengasa pleasure, especially considering the speed of cooking the fillet.

Ingredients :

• pelengas – 1 kg;
• Bulgarian pepper;
• carrot;
• salt, seasonings;
• gelatin instant cooking– 30 g.

Cooking method:

1. Pour water (2.5 l) into the ridge, scales and head of the pelengas and wait until it boils. Cook over low heat for an hour - this way you can reduce the required amount of gelatin.
2. Strain the broth three times and boil again. Add fillet pieces. Cook for 6 minutes.
3. Catch the fish and let cool. Arrange in shape.
4. Place fresh carrots and pieces of bell pepper nearby.
5. Pour in warm broth mixed with gelatin and cool for 4 hours.

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: homemade.
• Difficulty of preparation: medium.

This cod aspicinteresting little innovation: you will master tinting fish broth, which will be useful for creating a beautiful aspic for the holiday table. The base should turn out just as 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;
• carrots – 200 g;
• spices, salt;
• greenery.

Cooking method:

1. Cut off the head and tail of the cod, add water (1.8 l). After boiling, cook for 50 minutes, making sure to add spices.
2. Remove the bones from the carcass and remove the skin as well. Cut into pieces and add to the broth 10 minutes before the end of cooking. At the same time add peeled carrot slices.
3. Pour gelatin with water to swell.
4. Strain the broth and pour into another container. Throw in the chopped beets and cook for another quarter of an hour - the color should change.
5. Strain the broth again, add gelatin and stir.
6. Fill the form with fish (fillet cubes), herbs and carrots in layers. Pour in broth.
7. Cool the aspic for 3 hours, serve as slices.

From salmon

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

Most people who grew up in the post-Soviet space are familiar with the catchphrase Hippolyta from “The Irony of Fate” about jellied fish. It became the reason for the growing interest in this dish, sosalmon aspic– a snack that is associated primarily with New Year's table. No negative epithets will flash through the heads of your guests: they will be surprised by this delicious aspic. Any red fish can be used instead of salmon.

Ingredients :

• eggs – 4 pcs.;
• salmon – 500 g;
• any white fish – 100 g;
• small lemon;
• black olives - 100 g;
• gelatin – 8 g;
• carrots – 2 pcs.;
• a bunch of greenery;
• seasonings

Cooking method:

1. Wash the salmon and remove the skin. Cut the fillet into cubes, add water (2 liters).
2. 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.
3. 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.
4. Use a slotted spoon to catch the pieces of fish.
5. Pour gelatin with water according to instructions.
6. Boil the eggs hard and cut them in half lengthwise.
7. Cut the olives into quarters or rings. Lemon - in circles.
8. Peel the carrots, wrap in foil, bake for 20 minutes (oven preheated to 190 degrees). Cut into slices.
9. Strain both broths into one container and add the swollen gelatin. Heat until the grains disperse, stir.
10. Fill a large container with all the listed components, carefully pour in small portions with broth. Refrigerate for 4-5 hours.

From trout

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

For those who have mastered the classic versions of making fish aspic, you can try to figure out how to prepare such an appetizer without gelatin. For training, professionals suggest doingtrout jellied– this red fish gives an excellent gelatinous broth that hardens well on its own. The density will vary according to its concentration: below is a very rich option, 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;
• carrots – 2 pcs.;
• seasonings;
• bunch of dill.

Cooking method:

From fish heads

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

Prepare fish head aspicno more difficult than from fillet, but there are a couple of nuances here. 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 you still have to fill the mold with chopped fillets (otherwise there will be fish jellied meat). Try not to combine several types of fish: if you took pink salmon heads, take its carcass to fill the aspic, 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:

1. Cook a broth based on fish heads (use 1.5 liters of water), don’t forget to season with spices and be sure to add peppercorns and onions.
2. Strain twice until it becomes clear.
3. Boil the egg by placing it in boiling water and counting for 8 minutes. Peel and cut into slices.
4. Chop the carrots in the same way, or use a curly knife.
5. Boil or steam fish fillets and cut into cubes.
6. Soak the gelatin, after swelling, mix with a liter of broth and warm.
7. Fill the form with fish, carrots, and eggs. Pour in warm broth and 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: homemade.
• Difficulty of preparation: medium.

This filler option differs from the previously proposed ones in both the feed and the operating scheme. The broth can be prepared using a multicooker, which will please 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 pollock easier than other types of fish, especially if you purchase cleaned fillets.

Ingredients :

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

Cooking method:

1. Make a weak broth from half the fish, be sure to throw in the roots. It is advisable to add salt before finishing. Multicooker mode – “soup”, timer for 40 minutes.
2. Cut the remaining fish into large pieces and place in a multicooker bowl. Add a couple of glasses of water, you can throw in some spices. Cover with onion rings. Cook on “simmer” for 45 minutes.
3. Pour gelatin with water and let it swell.
4. Warm, pour into double-strained broth, stir.
5. Distribute pieces of pollock into 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: homemade.
• Difficulty of preparation: medium.

Tender and satisfying carp fish aspicIt will look great both on a holiday table and as an addition to a weekday lunch. To serve, you can cut it into wide slices and garnish 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;
• carrots – 2 pcs.;
• salt;
• celery root;
• lemons – 2 pcs.;
• gelatin – 50 g;
• spices.

Cooking method:

1. Soak the gelatin.
2. Chop celery and carrots coarsely. Add pieces of fish (do not cut too carefully), add water (2 l).
3. Cook for 40 minutes on low power.
4. Cut carp fillet into cubes, carrots into slices.
5. Place the lemon slices and corn kernels on top.
6. Mix warm broth with gelatin and pour on top. Leave for several hours.

From chum salmon

• Cooking time: 6 hours 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 941 kcal.
• Purpose: for a snack.
• Kitchen: homemade.
• 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 (when compared with other types of red fish). If you intend to receivechum salmon jellied meat, not aspic, chop the fish directly in the pan and do not strain the broth: both the tail and the head will be useful.

Ingredients :

• chum salmon – 700 g;
• gelatin – 10 g;
• carrots – 1 pc.;
• spices for fish;
• bulb;
• a bunch of greenery.

Cooking method:

1. Remove bones from fish, rinse, cut into large pieces. Wrap them in gauze so they won't fall apart.
2. Pour water, cook for 25 minutes. Don't forget to throw in the spices.
3. It is better to add salt towards the end of cooking the broth, because... the liquid boils away a lot.
4. Let the gelatin swell with cold water, mix with warm (!) broth. Heat, but do not let it boil.
5. Chop the carrots nicely and scald the onion rings with boiling water. Place them on the bottom of the mold.
6. Distribute the greens on top, cover everything with broth. Cool the aspic for 5-6 hours.

From canned fish

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

This appetizer, according to professionals, is not quite aspic, butjellied meat with canned fish, because It will be difficult to achieve perfect transparency from the broth. Another inconvenience is that canned fish holds its shape worse than fresh fish, especially after additional heat treatment. But this appetizer is very inexpensive and does not require long preparation: canned fish jellied food hardens very quickly.

Ingredients :

• canned fish – 400 g;
• water – 1 l;
• gelatin – 20 g;
• seasonings;
• green pea canned – 100 g;
• a bunch of parsley.

Cooking method:

1. Pour gelatin with cold water (proportions according to instructions).
2. Cook a simple canned broth, first chopping the fish and draining the liquid from the cans.
3. Add seasoning to the broth, pour in gelatin, and reheat.
4. Pour the contents of the pan into the molds, add the peas. Cool for 2-3 hours.

Video

Recommend to your friends:

In my family fish aspic prepared quite often, but my mother never served jellied fish How holiday dish- I decided to correct this annoying misunderstanding and prepare festive fish aspic for family and friends. Of course, the first time I spent half a day preparing this festive dish, but now I prepare a festive fish aspic in between times and I assure you that it is not at all difficult and does not take much time. You just need to know a few secrets that I will be happy to share with you. And so that this fish dish becomes a real decoration for New Year's or any festive table, it needs to be beautifully decorated. Actually, this is exactly what the material “Festive fish aspic” will teach you. step by step recipe with photo ". As decoration you can use parsley or dill, boiled carrots, chicken or quail eggs, green peas, corn, olives. You should definitely take a beautiful, large dish. And with a little imagination and patience, you can prepare a real culinary masterpiece. And your family and guests will be pleasantly amazed by your culinary and design talents. So stock up necessary ingredients and let's prepare a festive fish aspic together.

Half a kilogram of fish fillet (pike perch, pike, pollock, cod, pink salmon are suitable);

Half a kilogram of fish heads, fins, tails for fish broth;

One carrot;

One onion;

Twenty-five grams of gelatin;

Two bay leaves;

Ten peppercorns;

Parsley;

Olives.