Pollock aspic. Festive fish aspic - step-by-step recipe with photos

By 01/23/2016

An excellent dish for a holiday table or an everyday dinner is fish aspic. Even an inexperienced and novice cook can repeat the step-by-step recipe on his own. The fish turns out tasty and appetizing, spicy and tender. You can cook it in portions or on a large platter.

To ensure that the recipe does not disappoint, you must follow several rules. When choosing fish, you should give preference to sea fish. It is tasty and healthy, easier to work with (especially removing bones), and the broth will harden without any gelatin. Although with river inhabitants the dish turns out no worse. There's just more hassle with removing bones. And so that it hardens afterwards, when cooking the broth, put a gauze bag filled with fish scales, which is a natural substitute for gelatin, into the pan. It is important that the fish broth is clear. It is cooked over moderate heat, the foam must be skimmed off. You need to be careful when adding herbs (especially parsley) to fish aspic. It can overpower the subtle taste of fish broth. It is better to serve it as an addition to a dish.

Ingredients

Fresh fish (pollock) - 500 g
Carrot - 1 piece
Onion - 1 piece
Water (boiling) - 800 ml
Universal fish seasoning - to taste
Black currant- 30 g

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

2018-01-22 Natalia Kondrashova

Grade
recipe

5508

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

1 gr.

Carbohydrates

2 gr.

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.

For changing traditional dishes From beef, pork and lamb came fish dishes, which are becoming more and more popular every day. There are many recipes from it. It contains great amount vitamins and vitamins necessary for the body useful substances, which gives an advantage when choosing in its favor.

One of original recipes from fish is jellied, which came from romantic Paris. Although this dish is not Russian, it quickly gained popularity and began to take pride of place on holiday tables.

It’s easy to confuse fish aspic and jellied meat, but they are prepared differently: aspic is prepared from a rich broth to which gelatin is added. It is mandatory in its preparation that the water should be absolutely transparent, and you can decorate it at your discretion.

Recipe for jellied fish with gelatin

There are many recipes for cooking jellied fish with the addition of gelatin. The main thing in its preparation is to follow a certain sequence of actions in order to achieve the desired result. For this you will need:

whole fish (optional);
gelatin – 10 g;
vegetables of your choice.

Boil broth from the head and tail of the fish. This will take approximately 1 hour.
Prepare gelatin.
Remove parts of the fish from the finished broth and strain through cheesecloth until transparent.
When the liquid becomes clear, add gelatin and heat everything together without letting it boil.
Pour the prepared base over it and place it in the freezer to harden.

Fish aspic without gelatin

Fish aspic is made without adding gelatin, but it takes longer to harden. This recipe is simpler and suitable for those who do not like a thick consistency. This dish is prepared in exactly the same way, only the moment with the addition of gelatin is skipped. Red fish is best suited for such a dish (the ridges freeze well), since it will be impossible to achieve the traditional version with white fish due to its high fat content.

Which fish is best for aspic?

Jellied fish are distinguished by their elegance and beautiful design. To get the right dish, you should pay attention to the main ingredient. River fish are generally not suitable. You should select those varieties from which you can get a beautiful clear broth. Fishes that have the fewest bones are widely used:

salmon;
pollock;
trout;
zander;
cod.

This recipe differs from others by the addition of vegetables, thanks to which a dish considered an appetizer can become a full meal.

You will need:

pink salmon;
fresh champignons – 150 gr.;
carrots – 3 pcs.;
green pea(canned) – 1 jar;
gelatin – 15 g;
seasonings

Remove the bones from the pink salmon and cook together with chopped carrots for about half an hour.
Sprinkle with spices and dried garlic.
Prepare gelatin.
Peel the mushrooms and cook until tender with the addition of spices.
Remove fish and carrots from the broth, cool and strain until transparent.
Add gelatin to the broth and heat the resulting mixture.
Place green peas, prepared mushrooms, fish meat into the mold and pour the resulting liquid over everything.
Cool the resulting dish for 4 hours.

The mixture of red fish and mushrooms may be surprising because it is not popular, but thanks to this combination the dish will turn out to be satisfying and at the same time light. To get a rich color, you can add a little saffron to the broth.

Dishes are prepared from this variety extremely rarely, due to the fact that it is not easy to find. The meat of this fish is tender and soft, contains a minimum of bones and cooks very quickly.

pelengas – 1 kg;
bell pepper – 3 pieces;
carrots – 2 pieces;
gelatin – 30 gr.;
seasonings

Wash the pelengas, separate the fillet and cook the remaining parts. After boiling, reduce the gas as much as possible and leave for 1 hour.
Strain the finished broth using gauze until a clear liquid is obtained, then boil again. Add fish fillets and cook until tender, about 6 - 7 minutes.
Remove the fillet pieces and wait for the broth to cool. Then add the swollen gelatin to it and heat it slightly, without letting it boil.
Place the fillet, chopped vegetables into the mold and pour in the prepared liquid.
Cool for 4 hours.

When preparing aspic with cod, the main point is to color the broth. The transparency of the broth remains the main requirement, but it can be made multi-colored, which will give the dish an unusual look.

Required ingredients:

cod – 1 kg;
large beets - 1 pc.;
gelatin – 20 g;
carrots – 3 pcs.;
spices;
greenery

Boil the head and tail of the cod over high heat, and after boiling, reduce it.
Clean the fillet from the bones and remove the scales. After 40 minutes of cooking, remove parts of the fish from the water and place the fillets cut into pieces into the broth.
Cut the carrots into slices and add them to the broth along with pieces of fish.
Prepare gelatin according to instructions.
Remove the ingredients from the broth and strain until transparent. Add the chopped beets and cook again for 15 minutes until the color changes.
Remove the beets, strain again, pour the prepared gelatin into the broth and stir.
Place fish fillets, vegetables, herbs in the mold and pour in the resulting liquid.
Cool for 4 hours.

Salmon is one of the most delicious fish and is still a delicacy. A century ago it was served exclusively in rich houses, but today everyone can afford it. In addition to its exceptional taste, it also has a valuable set of vitamins and is very useful.

The aspic is prepared from the following ingredients:

salmon – 500 gr.;
white fish at your discretion - 100 gr.;
chicken eggs – 4 pcs.;
lemon – 1 pc.;
pitted olives – 1 jar
gelatin – 8 g;
carrots – 2 pcs.;
spices;
greenery.

Wash the salmon, remove seeds and scales, then cut into pieces. Add water and set to cook. Add spices.
Put it in another pan to cook white fish, pre-cleaned and washed. 1 liter will be enough. water.
Once ready, catch the fish pieces and strain both broths.
Prepare gelatin.
Hard boil the eggs and cut them in half.
Wrap the carrots in foil and bake in the oven (you can boil them). Then remove the peel and cut into circles.
Combine both broths with gelatin and heat the liquid until the gelatin melts.
Place chopped eggs, carrots, olives into the mold. Cut the lemon into slices and add to the rest of the vegetables, pour over and cool for 5 hours.

Trout is also a healthy and low-calorie food. It removes cholesterol, improves blood vessels, strengthens the immune system and is good for teeth. Trout can only live in ecologically clean waters, so its meat is considered one of the most harmless.

To prepare you need:

trout – 2 kg;
parsley (roots) – 50 gr.;
chicken eggs – 3 pcs.;
Bay leaf;
carrots – 3 pcs.;
spices;
a couple of sprigs of dill

Wash the trout. Pour water over the tail and head and cook. Remove bones and scales from the fish pulp and cut into pieces.
After half an hour, remove parts of the fish and add chopped pieces of fillet to the broth. Throw bay leaf, parsley roots and seasonings into the water. After another 20 minutes, add the carrots cut into slices and cook for 7 minutes.
Boil the eggs in a separate pan.
Once the broth is ready, remove the fish and vegetables and strain the broth. The greens can be thrown away.
Place eggs, carrots, dill and cooked fish cut lengthwise into the pan. Pour broth over everything and cool for 12 hours.

To prepare such a dish you will not need any special skills, but you will have to follow some rules.

do not take different types of fish - if the head of a certain fish is used, you should use its carcass, and not take another;
After cooking, the head must be thrown away and the fillet placed in the mold;
The gills must be removed so as not to spoil the broth.

So, to prepare this aspic, you will need:

whole fish – 1 kg;
onion – 1 pc.;
carrots – 2 pcs.;
a couple of black peppercorns;
seasonings;
gelatin – 10 gr.

Wash the fish heads and add 1.5 liters of water. Cook for 1 hour, adding spices, black peppercorns and peeled whole onion.
Wash the fish carcass, remove bones and scales and cut into pieces.
Boil a chicken egg in a separate pan and cut into slices.
Prepare gelatin.
After 1 hour, remove the heads from the broth and add the fish fillets.
10 minutes before the end of cooking, add the carrots cut into slices. Then you should remove all the ingredients from the broth and strain.
Combine gelatin with broth and heat slightly to avoid lumps.
Place fish fillets, carrots, eggs in the mold and pour in the prepared broth. Cool the dish for 4 hours.

It is easier to cook aspic from pollock than from other varieties, but the method is somewhat different. To save time, it can be taken in purified form. This dish is served somewhat differently than jellied fish made from other fish.

Another advantage of choosing pollock is that you can use a slow cooker when preparing it, which will greatly facilitate the cooking process.

Required ingredients:

pollock – 1 kg;
parsley (root) – 50 g;
celery (root) – 50 g;
onion – 1 pc.;
lemon – 1 pc.;
gelatin – 10 g;
spices.

Divide pollock into 2 parts, after washing. Add 1.5 liters to one part. water and cook until tender in a slow cooker, selecting the “soup” mode. Add spices, parsley and celery roots to it. This will take approximately 40 minutes. The broth will not be strong.
Pour the prepared broth into the pan. Cut the remaining fish into large pieces and place in a bowl. Add some water and spices. Peel the onion, cut into round rings and place on the fish. Select the “quenching” mode and leave for 40 - 45 minutes.
Prepare gelatin.
While the gelatin is swelling and the fish is stewing, strain the broth several times, removing the fish from it.
Add gelatin to the broth and stir.
Place the finished fish in portioned forms, garnish it with onion, sliced lemon, and pour the resulting broth over it.
Leave the dish to harden for 3 hours.

Carp meat is perfect for those who strive for proper nutrition, because it does not contain carbohydrates. In it a large number of phosphorus and other nutrients.

To prepare it:

carp – 1 kg;
canned corn - 1 can;
carrots – 2 pcs.;
celery (root);
lemon – 2 pcs.;
gelatin – 30 gr.

Soak the gelatin.
Cut the carp meat into large pieces, add water and cook over low heat.
Add chopped carrots and celery to the fish.
Once ready, remove all ingredients and strain the broth until transparent.
Place the cooked fish meat and other ingredients in the mold.
Combine gelatin with warm broth and stir.
Pour into the mold and leave to harden.

The catch of this fish is currently limited due to a sharp decline in the population. Therefore, this variety is considered a delicacy and is difficult to find. It is rich in vitamins B1, E and A. Vitamin B1 promotes the absorption of information, improves memory, and prevents the development of osteosclerosis. Vitamin A affects vision, and vitamin E affects skin condition.

To prepare it you will need:

chum salmon meat – 700 gr.;
shrimp - 100 gr.
gelatin – 10 g;
carrots – 1 pc.;
onion – 1 pc.;
greenery;
spices.

Clean the fish, remove the bones, cut into large pieces and add water. It may become boiled in the broth, so it is better to wrap it in cheesecloth. Add the necessary spices.
Prepare gelatin.
Place peeled shrimp in the first layer.
Remove the husks from the onion, cut them, scald with boiling water and place on the bottom of the mold.
Wash the carrots, cut into slices and add to the onion.
Remove the fish from the broth and strain it. Then add gelatin and mix.
Sprinkle the vegetables with herbs and pour the resulting broth over everything. Leave to harden for 6 hours.

This dish can hardly be called aspic; it will turn out more like jellied meat, since the broth will not become transparent. Another difficulty lies in the fact that the fish in this state will fall apart too much, which will prevent its beautiful appearance. But there are also advantages:

it won’t take a lot of money to buy ingredients;
it hardens much faster;
It takes less time to prepare.

To prepare this snack you will need:

canned fish – 40 gr.;
gelatin – 20 g;
canned green peas – 1 can;
greenery;
pomegranate seeds;
seasonings

There is no need to wash canned fish, so just fill it with water and bring to a boil.
Add ready-made gelatin to it.
Place the peas in a mold, add herbs, pomegranate seeds and pour in the resulting broth. Cool. Unlike other types of fish, this will take only 2 hours.

Clarifying fish stock for aspic

The most important thing in this dish is the broth. It should be transparent and pleasant in appearance, without small pieces of ingredients. If you adhere to the correct cooking technology and follow the rules, the broth will turn out exactly like this.

For example, carrots and a whole onion will give the broth an amber color when cooked.

But it also happens that difficulties arise in which additional help is required for lightening. There are several ways, one of which is using chicken eggs.

For every liter you will need 2 cold eggs. Separate the whites and beat them until foamy, without adding any spices. Then wash the egg shells well, crumble and mix with the whites. Add the resulting mixture to the cooled broth and boil. After this, pieces of shell will float to the surface, which will need to be removed, then strain the entire broth.

This procedure must be repeated 4-5 times until a clear liquid is obtained.

Jellied is prepared almost the same way, regardless of the type of fish chosen. With frequent cooking, you can develop your own individual algorithm of actions, in which the broth will be perfectly transparent.

You can add additional ingredients in the form of spices, vegetables and herbs at your discretion and depending on your preference in the combination of flavors. The dish is served with horseradish or with a sauce of mayonnaise, lemon juice and herbs. A piece of warm rye bread it won't be superfluous either.

With this selection of recipes, you will have no questions about how to cook jellied fish. Enjoy your meal!

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

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

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

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

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

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

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

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

Ingredients for fish aspic with gelatin

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

The sequence of actions is as follows:

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

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

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

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

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

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

River fish aspic: how to cook

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

Jellied pike perch: recipe with gelatin

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

For preparation we will need the following components:

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

To prepare the dish we will proceed as follows:

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

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

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

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

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

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

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

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

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

Jellied pike with gelatin

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

We will need the following components:

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

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

We will act like this:

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

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

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

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

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

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

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

Jellied sea fish: recipe for pink salmon with gelatin

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

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

Let's take the components in the following quantities:

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

To prepare pink salmon aspic, let’s reproduce classic recipe with explanations in the form of photos.

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

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

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

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

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

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

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

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

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

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

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

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

Fish aspic: step-by-step recipe without gelatin

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

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

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

This time let's take the ingredients:

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

ADVICE

To prepare jellied pike perch without gelatin, you need to take fish heads, tails and fins of river fish. Sea fish Not suitable for such a filler.

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

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

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

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

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

Leave the carrots for decoration.

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

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

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

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

Fish aspic for the New Year's table

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

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

Bon appetit!

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:

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.
In a separate bowl pour warm water gelatin, let it swell. Pour into the broth and stir.
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:

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.
After twenty minutes, remove the fillet and carrots, cool and cut into cubes.
Pour gelatin with warm water, dissolve and pour into broth.
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:

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.
Remove the fish and cut it into pieces.
Pour gelatin with water and stir until completely dissolved. Then pour it into the broth and stir.
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:

Thaw the fish. Clean the carcasses from scales, remove the bones, cut off the fins.
Place the fish fillets in a saucepan, fill with water and place on the stove.
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.
Fill the gelatin with water and let it swell. Pour gelatin into the resulting fish broth.
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 package)
Bay leaf - 1 piece

Cooking method:

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.
Pour gelatin with water, dilute it, pour it into warm broth and stir.
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.

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.
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.
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.
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.