Jellied fish in the oven

Jellied with gelatin
Jellied without gelatin
How to prepare fish
Subtleties and cooking technology Main components
How to avoid mistakes
Cooking recommendations

Jellied can be made from any type. This dish was originally extremely simple - the fish was boiled, removed from the bones and filled with broth. Therefore, there are no strict restrictions on the use of any type. The best fish for aspic are pike perch, halibut
and
cod
.
They have tender flesh and no specific taste. You can use red fish; salmon, chum salmon, sockeye salmon, coho salmon
and even
pink salmon
.

If you are preparing a dish for the first time, it is better to start with classic, proven recipes. The ideal option is from pike perch. Cook it, then replace it with another fish. After trying several different recipes, you can independently evaluate which fish is best for aspic. Some people like to cook with herring, although it has a specific taste.

Small or very bony fish - smelt, capelin, mullet - are rarely used for cooking. It is more rational to use it for other dishes than to sort through small seeds. Fish with a specific flavor should be used in combination with vegetables and spices, they will help set off the smell. Breeds with dense and tough flesh need to be cut into small pieces, adding more vegetables and broth. This will make the finished dish more tender.

The most delicious aspic consists of a rich broth and several types of fish.

A good aspic is a complex dish, so you can buy different fish. For the broth, it is better to take the bones and heads of red fish; salmon, sockeye salmon, chinook salmon, grayling

.
They produce a strong broth that, when frozen, turns into a dense jelly. , pike perch, cod, whitefish
and
halibut
are ideal .

What fish is best for aspic?

This is a completely logical question if you decide to make fish aspic. Which variety is more suitable for this, will it harden or not? Almost all types of fish contain so-called collagen; it determines whether your jellied meat will harden on its own or with the addition of gelatin.

Almost any fish is suitable for aspic, be it sea or river. But there is one such point - the bony nature of river fish. That’s why I prefer making aspic from large sea fish: it’s tasty, healthy, and removing the bones won’t take a lot of time. Jellied river fish also has its place, so don’t forget about it. The most important thing is to use fresh fish, then the aspic will turn out very tasty.

Most often, aspic is prepared from cod, pike perch, silver carp, sturgeon, chum salmon, pink salmon, pike, carp and pollock.

A simple recipe for making pike perch jellied fish at home

Pike perch is a dietary fish, it has very little fat and very tender meat. In addition, it contains many amino acids that our body needs. In general, the dish will turn out not only tasty, but also very healthy. In the distant times of the USSR, pike perch aspic was the signature dish of every family on the New Year's table. I decided to prepare portioned aspic and now I’ll tell you how.

Ingredients:

Pike perch – 1.5 kg
Carrots - 1 pc.
Onion - 1 pc.
Lemon - 1 pc.
Black pepper - 10 peas
Black allspice - to taste
Salt - to taste
Gelatin - 3 tablespoons

Pike perch can be either seawater or freshwater, it is important to know this when purchasing. When cooking sea pike perch with the head on, there will be an unpleasant aftertaste, which will ruin the taste of the aspic as a whole. If you don’t know what kind of fish you have in your hands - sea pike perch or freshwater pike perch, then it’s better not to take risks and cook the fish without a head.

Remove the scales from the fish, cut off the fins, remove the entrails and wash the pike perch. Only after this cut off the head; my pike perch was already headless when purchased. Then cut the fish into pieces and remove them immediately from the bones. Place pike perch fillets in a pan. If the pike perch is freshwater, the head can also be boiled, but first remove the eyes and gills.

Fill with cold water, there should not be a lot of it, about 1.5 liters and place on the stove over medium heat. Immediately add the peeled onion and carrots to the fish.

Pike perch cooks very quickly, about 15 minutes. Therefore, do not go far; as the broth boils, skim off the foam. This is a prerequisite for a clear broth for aspic. Towards the end of cooking, add seasonings: black peppercorns and allspice, salt. Cook after boiling over very low heat.

The main thing is not to overcook the pike perch, so as not to lose the density and appearance of the pieces of fish. As soon as the fish begins to flake, remove it immediately.

Now you can start preparing gelatin. Pour it into a large plate and add 100 ml of hot water, leave to swell.

As soon as the pike perch is ready, place it on a separate dish.

Place the fins and tail (if you have a head, then that too) in a saucepan and cook for another 20 minutes.

When the broth is cooked, remove the onions and carrots. We throw out the onion, and the carrots will be useful for decorating the aspic. The broth must be strained through a sieve. Then pour in the gelatin and stir; if the gelatin is poorly dissolved, you can heat the broth in the microwave or on the stove and the gelatin will dissolve.

Finally, take a jellied pan, I have a muffin pan, put boiled carrots on the bottom and lay out the fish fillets. Pour broth with gelatin on top. Place in the refrigerator to harden for 4-5 hours.

Due to the ease of preparing pike perch aspic, you can also prepare it on a regular weekday. For a festive table, the aspic can be decorated with additional green peas, quail eggs, herbs and viburnum berries.

Very tasty and tender!

Fish aspic - 5 simple and delicious recipes

There is a big and wonderful holiday ahead - New Year, and it will be followed by a big weekend and Christmas. And many are already starting to come up with a menu for the holiday table. Meat jellied meat, as a rule, is invariably present on the New Year's table. In previous issues, we prepared jellied meat and aspic from chicken, from pork legs with various types of meat.

But fish aspic is another wonderful dish for a holiday and not only. If you prepare it correctly, you will undoubtedly captivate your guests with its wonderful taste. At first it seems difficult, but it is not at all true. Fish aspic has a special spicy and delicate taste; once you try it, you won’t be able to resist.

My recipes will help you prepare the perfect aspic.

What fish is best for aspic?

Almost any fish is suitable for aspic, be it sea or river. But there is one such point - the bony nature of river fish.

That’s why I prefer making aspic from large sea fish: it’s tasty, healthy, and removing the bones won’t take a lot of time. Jellied river fish also has its place, so don’t forget about it.

The most important thing is to use fresh fish, then the aspic will turn out very tasty.

Most often, aspic is prepared from cod, pike perch, silver carp, sturgeon, chum salmon, pink salmon, pike, carp and pollock.

A simple recipe for making pike perch jellied fish at home

Ingredients:

Pike perch – 1.5 kg
Carrots - 1 pc.
Onion - 1 pc.
Lemon - 1 pc.
Black pepper - 10 peas
Black allspice - to taste
Salt - to taste
Gelatin - 3 tablespoons

Pike perch can be either seawater or freshwater, it is important to know this when purchasing. When cooking sea pike perch with the head on, there will be an unpleasant aftertaste, which will ruin the taste of the aspic as a whole. If you don’t know what kind of fish you have in your hands - sea pike perch or freshwater pike perch, then it’s better not to take risks and cook the fish without a head.

Fill with cold water, there should not be a lot of it, about 1.5 liters and place on the stove over medium heat. Immediately add the peeled onion and carrots to the fish.

Pike perch cooks very quickly, about 15 minutes. Therefore, do not go far; as the broth boils, skim off the foam. This is a prerequisite for a clear broth for aspic. Towards the end of cooking, add seasonings: black peppercorns and allspice, salt. Cook after boiling over very low heat.

The main thing is not to overcook the pike perch, so as not to lose the density and appearance of the pieces of fish. As soon as the fish begins to flake, remove it immediately.

Now you can start preparing gelatin. Pour it into a large plate and add 100 ml of hot water, leave to swell.

As soon as the pike perch is ready, place it on a separate dish.

Place the fins and tail (if you have a head, then that too) in a saucepan and cook for another 20 minutes.

When the broth is cooked, remove the onions and carrots. We throw out the onion, and the carrots will be useful for decorating the aspic. The broth must be strained through a sieve. Then pour in the gelatin and stir; if the gelatin is poorly dissolved, you can heat the broth in the microwave or on the stove and the gelatin will dissolve.

Finally, take a jellied pan, I have a muffin pan, put boiled carrots on the bottom and lay out the fish fillets. Pour broth with gelatin on top. Place in the refrigerator to harden for 4-5 hours.

Very tasty and tender!

How to prepare cod aspic with gelatin

Another very dietary aspic that can be eaten during Lent. The cod aspic is juicy, tender and slightly spicy. It will definitely appeal to both adults and children. Preparing cod aspic is not difficult; even a novice housewife can handle it.

Cooking jellied fish in a slow cooker

Fish cooked as jellied fish in a slow cooker turns out to be tender and elastic, which is sometimes not possible to achieve when cooked in a saucepan on the stove. I very often turn to a miracle piece of technology for help - a multicooker. It's easy to cook, quick, and most importantly delicious!

List of required products:

Fish fillet – 500 g
Head, fins and tail - from one fish carcass
Onion - 1 pc.
Carrots - 1 pc.
Parsley root - 50 g
Black peppercorns - 10-12 peas
Bay leaf - 2 pcs
Salt - to taste
Gelatin – 10 g

Fish jellied fish can be prepared from any type of fish, and you can even combine them; you definitely won’t spoil the taste of the jellied fish. I'll take a salmon fillet and a catfish head.

Let's get started. Cut the salmon fillet into medium-sized pieces. Remove the eyes and gills from the catfish head, divide it into two parts and rinse thoroughly. Do not mix fish fillets and heads together. Peel the vegetables, onions and carrots, cut into small pieces, you can add the whole onion.

Place the catfish head in the bottom of the multicooker bowl and, if there are fins and a tail, place vegetables on top. Add seasonings: parsley root, peppercorns, bay leaf. Fill with cold water so that the fish and vegetables are hidden under water, add salt.

Now place the steaming basket on the multicooker bowl and place the salmon fillet in it, add a little salt and pepper. Next, turn on the extinguishing mode for 1.5-2 hours.

Let's start with gelatin. Pour 2-3 tablespoons of gelatin into a deep bowl and dilute with warm water, about half a glass per 10 g. As soon as the multicooker beeps that it is ready, take out the steaming basket with the fillet and cool the fish a little. If desired, the salmon fillet can be cut into smaller pieces, or you can put it in a mold just like that.

Remove the vegetables and head from the broth. Strain the broth through a sieve and add salt if necessary, mix with gelatin. Place the fish fillet in a form to harden, garnish with carrots, and you can add lemon slices and olives. Pour in fish broth and refrigerate for 3 hours to set.

Jellied fish is an independent dish; it can be served with mustard or horseradish.

Your friends and family will appreciate the taste of your fish jellied meat.

Bon appetit!

Fish jellied silver carp without gelatin

Fish jellied fish, if prepared correctly, is amazingly tasty. I want to tell you another tasty and not complicated version of a fish snack. Silver carp jellied meat will harden perfectly even without adding gelatin. The fact is that the head and skin of oily fish give a lot of natural stickiness.

Fish aspic - video instructions

There are many options on the Internet for preparing such a dish as fish aspic. I decided to share with you one of these, a very interesting design of the dish, take a look and take note.

How to beautifully serve and decorate jellied meat on a festive table (photos - ideas)

Jellied fish is usually prepared for special occasions and the New Year, but what’s stopping us from preparing this dish on an ordinary day and decorating it festively. Seeing a beautifully decorated jellied fish will lift everyone’s spirits. And below are a few ideas for creating beauty on the table.

Sunny mood. Decorate the aspic with halves of a boiled egg along the contour, and place lemon slices in the middle of the dish, place a dessert spoon of black caviar on top of the lemon and add parsley leaves to the dish.

Prepare aspic from red fish, and the broth can be tinted with food coloring for beauty, also serve with lemon slices and olives, do not forget to garnish with parsley.

New Year and Christmas are coming soon, why not decorate the table with aspic in this design. Add to the slices of lemon, carrots, eggs and herbs, viburnum berries or cranberries. Perfect!

A fashionable trend now is portioned jellied meat. In my opinion, it is beautiful and convenient.

Very bright and elegant. Use vegetables for decoration to the maximum, experiment.

Food is an integral part of our life. Cook, try, enjoy! I tried to tell you recipes that anyone can do. Eat for yourself and treat your family and friends.

Happy holidays to you! Meet them deliciously!

Source: https://scastje-est.ru/zalivnoe-iz-ryby.html

How to prepare cod aspic with gelatin

Ingredients:

Cod – 500 g
Carrots - 1-2 pcs.
Onion - 1 pc.
Celery stalk - 1 pc.
Gelatin - 2 tbsp. spoons
Allspice black pepper - to taste
Salt - to taste

The cod must be thoroughly cleaned and washed, fins removed and cut into portions. Cut the onions and carrots into quarters, and cut the celery stalk into rings. Place everything in a saucepan and fill with water, about 1 liter.

Place the pan on the stove over medium heat and cook for 20-25 minutes until the fish is cooked. Don't forget to remove any foam that has formed. When the cod is ready, remove everything from the pan and leave to cool slightly. While the fish and vegetables are cooling, dilute the gelatin in warm water in a large container, then mix with the broth, previously strained through cheesecloth folded several times.

Then separate the cod from the bones and place it in a mold where the aspic will set. Place carrots, cut into small pieces and celery on top.

Fill the mold with fish broth and gelatin, garnish with parsley leaves and lightly pepper. Place the mold on the middle shelf of the refrigerator to harden for 3 hours.

Serve cod aspic with mustard. You can also garnish with lemon slices. Enjoy the most delicate aspic.

How to cook fish aspic: delicious and simple recipes

The recipe for making aspic is very simple.

Step by step steps:

clean the fish, remove the gills;
rinse the carcasses well;
cut into large pieces;
place in a saucepan;
to fill with water;
add peeled onions, carrots, spices;
cook for 30 minutes.

After this time you need to:

Remove the fish pieces from the pan.
Assess the clarity of the broth.
Carefully separate the fish from the bones.
Place on a plate fish, carrots, boiled eggs, canned peas, lemon, olives, whatever you are going to use to decorate the aspic.
Slowly pour in the broth.
Refrigerate or refrigerate to set.

Note! To clarify cloudy broth, use chilled beaten egg whites (2 pcs). One half is introduced into the hot liquid, the second after it boils, after 20 minutes the broth is turned off and filtered.

Jellied pike perch

The method of preparing a dish worthy of a festive table is quite simple; the aspic is prepared as follows:

fish – 1 kg;
carrot – 1 piece;
onion – 1 piece;
lemon – 1 piece;
gelatin – 1 tsp. with a mountain;
salt to taste;
quail eggs – 10 pcs;
5 peas of hot pepper, 2 peas of allspice;
a handful of cranberries, canned peas;
water 2 liters;
horseradish;
greenery.

Further actions:

Clean the fish.
Separate the head, fins, tail.
Remove the entrails.
Wash the carcass.
Cut into pieces.
Fish, carrots, onions, bay leaves, peppers are placed in a pan and filled with water.
Cook for 20 minutes, remembering to collect the scum.
The cooked pieces are carefully removed onto a plate.
The head, fins, and tail are dipped into the broth and boiled for 30 minutes. Next, it is filtered and pre-soaked gelatin is added.
The bottom of the plate is filled with a little prepared broth and placed in a cold place to harden.

How to catch more fish?

Every avid fisherman undoubtedly has his own secrets for successful fishing. Over the course of conscious fishing, I myself have found quite a few ways to improve the bite. I share my TOP:

Bite activator. Stimulates a strong appetite in fish, attracting them even in cold water. The pheromones included in its composition are to blame. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
Correct selection of gear. Read the relevant manuals for a specific type of gear on the pages of my website.
Pheromone -based lures .

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.
Now we prepare the decoration for the dish, cut out flowers from carrots, boil quail eggs, cut lemon into thin slices, and the remaining ingredients.

Note! Then the fish is placed in the slightly frozen aspic, alternating it with other products. Next, pour in the remaining broth, put in a cold place, and serve with horseradish.

From pelengas with carrots

The following products are taken for preparation:

water – 2 liters;
fish – 1 kg;
carrots – 1 piece;
laurel leaves – 2 pcs;
gelatin – 1 p (15 grams);
several sprigs of dill;
salt to taste.

Having prepared all the ingredients, let's start cooking:

Clean the fish.
Free from entrails.
Separate the head, tail, cut the carcass into pieces.
The head, tail, onion, carrots, bay leaf are placed in a pan, filled with water, cooked until tender, do not forget to remove the noise.
Then add the pieces and cook over moderate heat for 20 minutes. Once ready, take them and the carrots out.
Cool.
Pre-swollen gelatin is added to the broth.
Strain.

Let's celebrate! Place the fish in the prepared forms, then beautifully chopped carrots, add sprigs of dill, pour the broth over everything, and put it in the refrigerator.

From pink salmon and pollock

This option requires the following products:

2 liters of water;
500 gr. fillet of pink salmon, pollock;
greenery;
gelatin packet;
100 gr. green pea;
Salt.

Step-by-step cooking instructions:

Place the fish fillet in the pan.
Fill with water.
Bring to a boil.
Reduce heat, salt and cook for another 20 minutes.
The finished fish is placed on a plate and, if necessary, separated from the bones.
The swollen gelatin is poured into the broth, stirred, and filtered.
Pieces of fish, coarsely or finely chopped parsley, dill, and peas are placed in the mold.
Pour in broth.

The cooled aspic is put into the refrigerator until it hardens.

Jellied fish with vegetables

This aspic recipe is perfect for any holiday treat.

Ingredients:

300 gr. carcasses of any fish;
half a can of canned peas;
half a can of corn;
5 pieces. bell pepper;
1 PC. carrots;
500 gr. prepared chicken broth;
package of gelatin.

Preparation:

Wash the fillet, dry it
Place the fish in a saucepan, add the carrots, and pour in the prepared chicken broth.
Cook for 20 minutes.
The cooked fish is taken out, cooled, and disassembled into small pieces.
Gelatin is added to the broth, stirred until completely dissolved, brought to a boil, cooled, and filtered.
The bottom of the mold or plate is lined with fish, peas, corn, chopped bell peppers, beautifully chopped carrots, and herbs (optional). Then it is filled with broth.

Place in the refrigerator for several hours.

From red fish

Red fish aspic is easy and quick to prepare and will decorate any table.

What you need for cooking:

head, ridge, tail (soup set);
200 gr. fillet or steak;
1 PC. carrots;
1 onion;
2 tbsp. l. gelatin;
7 black peppercorns;
several sprigs of dill;
5 lemon slices;
salt, spices to taste.

Next we do the following:

The washed set, spices, bay, pepper, are placed in a pan and filled with water to the extent of two fingers.
Cook over high heat until it boils.
Then turn the flame to low and add the peeled onions and carrots.
We also rinse the fillet or steak in hot water.
Cook for about 40 minutes over low heat under a loosely closed lid.
Pre-soak the gelatin and leave it to swell.
The cooked fish is taken out, disassembled, and the bones are removed.
The onions are thrown away, the carrots will be used for decoration.
Take a plate with a small depression in it, put pieces of fish, carrots, lemon, and dill sprigs into it.
Pour the swollen gelatin into the broth, which is set over low heat, stir until completely dissolved.
The finished broth is filtered and then poured into plates.

The aspic is put in a cold place.

From silver carp

Several types of aspic can be prepared from this fish.

For the simplest recipe you need the following ingredients:

1 large fish;
1 onion;
1 clove of garlic;
3 pcs. bay leaf;
4 things. black peppercorns;
half a teaspoon of fish seasoning;
salt to taste;
5 lemon slices, 1 egg, 1 carrot, which will be used for decoration.

Cooking rules:

The fish carcass is cleaned of husks and entrails. The meat is separated from the bones.
The head, tail, fins, fillets are placed in a pan, peeled onions, garlic, bay leaves, fish seasoning, and peppercorns are also placed there.
It's all flooded with water that barely covers the fish. If you overdo it with liquid, the aspic will not harden.
The pan is placed on the stove, where the broth boils over high heat, after which it is reduced, salted, covered with a lid and simmered for about half an hour. You need to make sure that the aspic does not boil too much, otherwise the broth will be cloudy.
The cooked fish is taken out and disassembled into pieces.
Fish slices are laid out in a suitable container, the remaining products are filled with broth and sent to a cold place.

The aspic hardens within 6 hours, after which it can be served.

Jellied fish “royally”

Nowadays you won’t find such aspic at a festive feast, but in the past almost no celebration was complete without it. If you want to surprise your guests, try to cook it, because in taste and appearance it is truly a royal dish.

The following components are needed:

500g r. salmon;
150 gr. red caviar;
200 gr. green peas;
2 pcs. bay leaf;
1 p. gelatin;
salt to taste;
2 liters of water.

Cooking method:

Clean the fish from scales and entrails, remove the gills.
Place everything in a saucepan, add water, and bring to a boil.
The noise is removed, the broth is added, spices are added.
Reduce heat and cook for 30 minutes.
The finished fish is taken out, the meat is separated, and finely chopped.
The broth is strained.
Prepare gelatin, dissolve it and add to the prepared broth, stirring well.
At the bottom of a plate or mold, peas and fish meat are distributed, and not all of the broth is poured. Let it harden. Then the eggs are laid out and the broth is added. Place in the refrigerator until completely frozen.

The royal fish can be poured into small molds, so the dish will look more effective.

From pink salmon

This recipe is suitable for a holiday table and an ordinary dinner. Horseradish or mustard, slices of fresh bread go perfectly with this dish.

Components:

600 gr. pink salmon;
600 ml. water;
onion head;
salt to taste;
1 laurel leaf;
1 egg white;
10 gr. gelatin;
1 egg;
green onion feathers.

Preparation:

Gelatin is poured into a saucer and filled with water (80 ml).
The pink salmon is cleaned, washed, cut, placed in a container, and water is added.
Next, add a peeled onion, bay leaf, and salt the broth.
The pan is placed on the fire, boiling, after 10 minutes the pink salmon is taken out and the bones are removed.
The broth is filtered, then chicken protein is added and put on fire until the protein coagulates. The broth is filtered, then the swollen gelatin is poured in and mixed.
Green onions are finely chopped, the fish is divided into small slices, placed in molds, sprinkled with herbs, and poured with broth.

Egg slices are placed on top. The aspic hardens in the refrigerator in 4 hours. Served with mustard or horseradish.

Jellied fish in a slow cooker

Technological progress does not stand still; now many dishes are prepared in such devices, which makes life easier for housewives.

Required products:

300 gr. fillet of any fish;
700 gr. fish soup set;
1 onion;
2 gr. gelatin;
salt and ground black pepper are added to taste;
1 carrot.

Cut the fillet into pieces, add salt and pepper, sprinkle with lemon juice, each piece is wrapped in foil.

Set the “Steamer” mode, specify the component – fish, 10 minutes. goes to preparation.
The head, tail, bones, carrots, onions are used to prepare the broth, salt is added. Cooks for 25 minutes in the “Rice” mode.
Gelatin is filled with water for half an hour, then placed in the microwave for 60 seconds. Then it is poured into the broth, stirred, and filtered.

Place carrots on a plate, pour in a little broth, and put in the freezer for 5 minutes so that it sets. Then the fish is laid out, the broth is added, and put in a cold place to completely harden.

Let's celebrate! Jellied prepared from any fish will be a decoration for the holiday table and home dinner. You can add a variety of ingredients to this dish, it won’t make it any worse, try it, experiment, bon appetit!

Cooking jellied fish in a slow cooker

List of required products:

Fish fillet – 500 g
Head, fins and tail - from one fish carcass
Onion - 1 pc.
Carrots - 1 pc.
Parsley root - 50 g
Black peppercorns - 10-12 peas
Bay leaf - 2 pcs
Salt - to taste
Gelatin – 10 g

Fish jellied fish can be prepared from any type of fish, and you can even combine them; you definitely won’t spoil the taste of the jellied fish. I'll take a salmon fillet and a catfish head.

Fish jellied silver carp without gelatin

Ingredients:

Silver carp heads - 4-5 pcs.
Onion - 1 pc.
Black peppercorns - 10 peas
Garlic - 2 cloves
Bay leaf - 2 pcs
Salt - to taste
Carrots and lemon for decoration

Remove the gills and eyes from the silver carp heads, rinse well with running cold water and place in a saucepan.

Immediately add the onion, garlic and spices, cover with cold water, it should completely cover the heads.

Place the pan on the stove, bring to a boil and reduce the temperature to low; the broth should not boil. The foam must be removed. Boil the heads for 1 hour, and then remove the fish and cut into pieces. I decided to make jellied meat in portions in glasses. To decorate, place lemon slices on top of the silver carp in the molds.

Strain the fish broth through a sieve or cheesecloth folded into several parts. Fill the molds with broth and place in the refrigerator for 4 hours to harden.

Silver carp has a very valuable composition of vitamins and microelements. Therefore, jellied meat from this river fish is not only a tasty dish, but also healthy. Delight your loved ones with dishes prepared with love.

How to beautifully serve and decorate jellied meat on a festive table (photos - ideas)

Prepare aspic from red fish, and the broth can be tinted with food coloring for beauty, also serve with lemon slices and olives, do not forget to garnish with parsley.

New Year and Christmas are coming soon, why not decorate the table with aspic in this design. Add to the slices of lemon, carrots, eggs and herbs, viburnum berries or cranberries. Perfect!

A fashionable trend now is portioned jellied meat. In my opinion, it is beautiful and convenient.

Very bright and elegant. Use vegetables for decoration to the maximum, experiment.

Food is an integral part of our life. Cook, try, enjoy! I tried to tell you recipes that anyone can do. Eat for yourself and treat your family and friends.

Happy holidays to you! Meet them deliciously!

An unexpectedly festive recipe. About jellied fish, which everyone loves, especially with a shot glass. One of the most delicious snacks that goes easily even when you don’t want to eat anything anymore (but you can still drink, excuse me.))

Jellied fish is often prepared from river fish: carp, grass carp, pike and others; it turns out remarkably tasty. But the problem with river fish is that there are a lot of small bones. The simple technology for preparing jellied fish, when it is simply cut into pieces and poured with broth and jelly, is not suitable, because it is unpleasant to then sit at the festive table and pick out the bones! To make it tasty, beautiful and convenient, you need to know the secrets. I tell you and show you the ideal version of aspic from inexpensive types of fish. You will save money and have fun.

Cooking from red varieties of fish

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

Components:

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

Cooking technology:

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

Preparation

Clean the fish from scales and entrails, remove the gills, and wash well under running water.

Make a cut along the fin on the back with a knife and carefully cut off the fish fillet along with the skin.

Wash the head, tail and bones again under running water.

Place them in a saucepan, add bay leaves, peppercorns, coarsely chopped carrots and peeled onions. Cut the onion crosswise. If you boil the onion in its peel, the broth will turn out to be a beautiful amber color, and there will be no need for additional coloring.

Pour water over the bones so that it completely covers them, put on the stove, and let it boil. Then carefully collect all the foam and cook over low heat for 30-35 minutes: if the broth boils too much, it becomes cloudy, but we need it to be clear.

In the meantime, carefully cut the fish fillet from the skin and pass through a meat grinder several times, this way even the smallest bones will be ground. Add salt and ground black pepper to taste, egg yolk and couscous or semolina.

Knead the minced meat well and let it sit for 15 minutes. During this time, the couscous or semolina will swell.

With wet hands, form the minced meat into small cutlets the length of your little finger. For beauty, they can be wrapped in a strip of fish skin.

When the broth is cooked, salt it to taste. Prepare jelly filling. Calculate the amount depending on the dish in which we will pour and serve the fish. I always recommend reading the instructions, since all manufacturers use different amounts of liquid to dissolve the amount of dry gelatin powder.

Dissolve gelatin according to instructions. I needed 600 g of ready-made fish broth and 15 g of gelatin - a bag.

Strain the remaining broth, leave the carrots and discard the onion. Carefully place the fish cutlets into the clean broth. Cook for 15-20 minutes on the lowest heat. Turn off the stove and leave the cutlets in the broth for 15 minutes. Then remove them from the broth and cool.

What is the best fish for aspic?

Before we begin to study cooking methods, we will find out which fish is best used to prepare this dish.

One of the frequently asked questions is which fish is better, frozen or fresh. You can, of course, cook from frozen, but if you want to get a dish with a rich taste and aroma, then give preference to a fresh or chilled product. It’s better to buy a carcass with the head on, so it’s easier to determine how fresh the product is.

The gills are the surest indicator of freshness; they should be red. Gray and black gills indicate that the fish was caught a long time ago.

The basic rule when preparing this dish is that there should be no bones in it. Therefore, it is better to use larger fish, it is easier to select bones from it. If it is very large, then it is not necessary to use the entire carcass for aspic; some can be set aside for preparing other dishes.

When thinking about which part of the carcass to use for aspic, give preference to the one that is closer to the head, it has fewer bones.

Perhaps one of the main questions is the type of fish. Through trial and error, culinary experts came to the conclusion that pike, pike perch, perch, carp, carp, silver carp, sturgeon, sterlet, hake, pollock, cod, salmon, trout, salmon, and chum salmon performed best.

If you wish, you can prepare this appetizer with any fish, but the above-mentioned representatives make a really tasty aspic. They also differ from other types in that they contain more collagen, which acts as a thickener.

Although the classic preparation of the dish is a clear broth with gelatin, it depends on the type of fish whether you add more or less of it.

An option without gelatin is also possible, but then the parts of the fish that have more collagen - the head, fins, tail, skin and even scales - are necessarily used for the broth.

Which fish is best to make aspic from?

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

In fact, any type of fish is suitable for making aspic. The whole difference is in the amount of gelatin added.

The fact is that species such as sturgeon, perch, salmon, trout, pike perch, bream, cod, hake, salmon contain a lot of collagen, and it helps thicken the broth.

That is, gelatin is added to the aspic in very small quantities, to be on the safe side, or not added at all. Cooking from other types of fish requires the introduction of a thickener, without which the broth will remain just broth.

Delicious recipe: pike perch aspic with gelatin

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

Components:

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

Cooking technology;

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

To make the broth thicker, you can add more fish waste.

Thanks to more collagen, the aspic hardens faster.

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

Cooking technology:

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

With gelatin

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

Cooking algorithm:

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

Article on the topic: Why do you dream about teeth - interpretation from dream books

From zander

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

Festive jellied pike

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

Prepare the following set of products in advance:

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

Carp aspic - simple and tasty

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

From saury

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

Cod fillet

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

Jellied trout for the holiday

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

From pollock

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

Jellied pink salmon - step-by-step recipe

Pink salmon is a particularly rich fish in healthy components. Its taste is extremely rich, and the aspic made from this inhabitant of the deep sea is simply incredible.

Salmon aspic

Salmon has a very rich taste, so the aspic from it will be spicy, truly fishy.

Tips for clarifying fish stock for aspic

All ingredients of the aspic should be clearly visible in the finished dish. This cannot be achieved if the broth is cloudy. To make the jelly completely transparent, use the following tips.

As soon as the broth for the fish aspic has boiled, you need to remove the foam with a slotted spoon, and then cook over low heat. This will make your broth clear.
If the broth turns out to be cloudy, you need to use clean gauze folded in four to strain it several times.
A great way to lighten any broth is to whisk an egg white. If you pour it in a stream into a hot meat broth, it will immediately become lighter. When the broth cools, the coagulated protein will settle and can be easily removed.

Fish aspic - 2 step-by-step recipes with gelatin from pike perch

White pike perch meat has a delicate, pleasant taste. It contains a large amount of easily digestible protein, practically no fat and carbohydrates, so nutritionists recommend including this product in the menu of those who are watching their weight.

Ingredients:

pike perch fillet - 500 gr.
carrots - 1 pc.
onion - 1 pc.
celery - 40 gr.
gelatin - 30 gr.
garlic - 2 cloves
bay leaf - 3 pcs.
spice for fish - 1 tbsp. l.
red peppercorns
parsley root - 1 pc.
greens, lemon - for decoration
salt to taste
water - 1.5 liters

How to cook:

First you need to cook the vegetable broth. Pour water into a saucepan and put on fire. As soon as it boils, add the prepared spice mixture, bay leaf, parsley root, a few red peppercorns, and chopped garlic into the water. Also add unpeeled onion and carrots cut into rings to give it a golden color and taste. Add salt and cook for 10 minutes.
Soak the gelatin in advance: pour dry gelatin into a bowl and pour half a glass of boiled water at room temperature.
Cut the prepared pike perch fillet without bones and scales into portions, place in boiling broth, and leave to cook for 15 minutes.
Remove the fish and carrot pieces and let cool. Strain the broth through a sieve or cheesecloth.
Measure out 1 liter of broth and add the swollen gelatin into the hot broth, stir until it is completely dissolved. You can put it on the stove, but it is important that the broth does not boil.
Pour a little broth with gelatin into the aspic bowl and let it set a little. Cut the celery into half rings. Lay out the carrot and celery rings, then place the pike perch skin side up with the vegetables.
Pour in the remaining broth. Garnish with lemon slices, dill sprigs and red peppercorns. Let cool, then put the pike perch aspic in the refrigerator to completely harden.

When working with gelatin, you must first of all read the instructions on the package, since gelatin is different and, accordingly, it needs different amounts of water and time for soaking.

In the video, watch another recipe for jellied pike perch, it is interesting for its beautiful, festive design.

Jellied fish - a classic recipe

Components:

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

Cooking technology;

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

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

Fish aspic - a simple and tasty salmon recipe

If you like fattier fish, prepare cold salmon. This fish is a holiday in itself, and the aspic made from it, decorated with bright vegetables, turns out to be doubly festive.

What products to prepare:

fresh salmon - 2 kg (head, spine, fish pieces)
quail eggs - 12 pcs.
onion - 1 pc.
carrots - 1 pc.
green peas - 50 gr.
gelatin for 2 liters of liquid
black peppercorns
salt
greenery
lemon
handful of pomegranate seeds

Step by step description:

Place fish, carrots, onions, bay leaves and peppercorns in a saucepan. Pour in cold water and cook.
When boiling, remove the foam, add salt, cover and cook over low heat for 30 minutes. While the fish is cooking, add water to the gelatin and leave to soak.
Carefully remove the finished fish from the pan. After it has cooled, divide each piece into 2 parts and carefully remove the bones.
Strain the broth and let it sit for a while. Fat will rise to the top; if desired, some of the fat can be removed with a paper towel.
Add the swollen gelatin to the hot broth, stir until completely dissolved.
Pour a little broth into the bottom of the mold and arrange the fish pieces nicely so that they look in one direction. Decorate the dish by laying out quail eggs. Some of them can be cut in half, some can be put whole. Add carrot pieces, peas and pomegranate seeds.
Pour in the broth, let cool, and then put in the refrigerator.
Before serving, take a dish of suitable size and lay out the aspic, turning the dish over. Garnish with sprigs of herbs and lemon slices.

If the aspic does not come out of the mold on its own, it needs help. It is enough to hold the mold for a few seconds in hot water, then turn it over onto the prepared dish. The main thing is to make sure that hot water does not get into the jelly itself.

Carp aspic - simple and tasty

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

Components:

2 kg carp;
1 carrot root;
1 onion;
1 tsp. vinegar;
1 tsp. gelatin;
allspice, laurel leaves, salt.

Cooking technology:

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

Pike aspic (chopped fish recipe)

This recipe is interesting because it is made from minced meat. It’s not scary to give this aspic even to children; you definitely won’t find a bone here. The only difficulty is that you need to remove the skin from the pike. But, as the craftsmen say, “the eyes are afraid, but the hands are doing.”

Required Products:

pike - 2-3 kg.
white bread - 2 slices
milk - 1 glass
egg - 1 pc.
vegetable oil - 2 tbsp. l.
carrots - 2 pcs.
onions - 2 pcs.
bay leaf - 2 pcs.
gelatin - 1 tbsp. l.
peppercorns - 7 pcs.
salt, ground black pepper to taste

Cooking method:

Wash the pike, clean it, cut off the head and carefully remove the insides. Use a sharp knife to make an incision, separating the skin from the flesh of the fish. Then, using your hands or a table knife, slowly, so as not to damage the skin, remove it with a “stocking.” You need to work more carefully near the fins, trimming them with a sharp knife or kitchen scissors. There is no need to remove the skin until the very end; cut the ridge near the tip of the tail. Using a knife, carefully remove the remaining pulp. The result should be a “stocking” of skin.
Soak slices of white bread in milk for 10 minutes. Soak gelatin in cold water.
Cut the fish, separating the flesh from the bones. Place in a blender, add chopped onions and blend. Squeeze out the bread, add to the minced meat, break an egg, pour in vegetable oil, salt and pepper. Mix everything together in a blender. You should get minced meat of medium thickness.
Place the minced meat in the stocking. It is important that the skin is not filled tightly, because it may burst during cooking. If the minced meat remains, it’s okay, you can make cutlets from it. Tie the open end of the stocking with thread.
Place the head of the pike at the bottom of the pan, making sure to remove the gills from it. Also add a backbone for fat. Carefully place the stuffed pike and cover with cold water. The water should only cover the fish. Add raw carrots, bay leaves, peppercorns, and salt. Let cook for 30 minutes.
Remove the fish from the pan and let cool. Strain the broth, add the swollen gelatin, stir until completely dissolved.
Cut the chilled pike into portions, place in portioned bowls, garnish with carrot rings and sprigs of herbs, and pour in broth. Let it harden in the refrigerator.

Transparent broth is an indicator of the quality of the aspic. If the broth is cloudy, you can lighten it with a pull. To do this, you need to beat the white of one egg to a strong foam, put it in the broth, stir and boil. Collect the resulting protein “flakes” with a slotted spoon, and strain the broth through gauze folded in several layers.

Delicious festive fish aspic with shrimp

This is truly a festive dish; it is made in portions with the addition of shrimp. Another beauty of it is that the broth is cooked from different types of fish with the addition of the same shrimp, which makes the broth rich and tasty. Real New Year's aspic.

What products to prepare:

pike perch fillet - 1 kg.
perch fillet - 300 gr.
cod fillet - 200 gr.
carrots - 1 pc.
onion - 1 pc.
leek (white part) - 10 cm
shrimp - 200 gr.
gelatin - 115 gr.
bay leaf - 2 leaves
dill, parsley
salt pepper
water - 1.5 liters

Step by step recipe:

The secret to a delicious aspic is the right broth. In a dry frying pan, lightly bake the onion, cut in half, and carrots. This will give the broth a pleasant aroma and color.
Cut the leek lengthwise and in half, put it in a pan of water, which you previously placed on the stove. There we also put baked onions, carrots, a sprig of dill and parsley, peppercorns, and bay leaves.
The broth must be strong and rich, so it is prepared from assorted fish. Cut it into arbitrary pieces and add it to the vegetables.
Shrimp is added to improve the taste. While the broth is boiling, skim off the foam, add salt and simmer over low heat for 30 minutes.
You need to remove all the contents from the finished broth. For aspic, only pike perch is used. It must be cut into portions and simmered in boiling broth for literally one minute.
Remove the fish, strain the broth and let it cool slightly. Pour gelatin with cold water, after 10-15 minutes combine with broth.
Peel the shrimp, cut the lemon into thin slices and cut them into 4 parts. Cut the carrots nicely.
Place lemon slices, 2-3 shrimp, a parsley leaf into silicone portion molds, pour a thin layer of jelly and put in the refrigerator for 10 minutes.
Remove the molds from the refrigerator, put in a piece of pike perch, and pour in the broth. Place in the refrigerator and it will be ready in an hour.
Before serving, place lettuce leaves on a plate and place portioned appetizer on them.

New Year is coming soon and an appetizer prepared according to one of the recipes will not only be a table decoration. It will become the dish about which everyone will say: “What a joy, your jellied fish!”

Fish aspic - simple and delicious recipes for the holiday table

If you prepare fish aspic according to the recipes presented in this article, then you definitely will not hear the catchphrase from the movie “The Irony of Fate or Enjoy Your Steam” addressed to your dish. Simple and tasty recipes with step-by-step descriptions will help you prepare it so that it will become one of the best appetizers on the New Year's table, no worse than beef tongue jellied.

Did you know that aspic, although it is considered a dish of French origin, the idea for its preparation was our Russian jelly, known for a long time.

This type of food was usually fed to servants. The remains of food from the master's table were crushed, boiled in broth and exposed to the cold.

A French chef who worked in Russia, looking at the jelly, decided to prepare a similar dish. It is clear that for its preparation he did not use leftover food, but large pieces of sterlet and pike, decorating them with pieces of vegetables and filling them with clear broth. I liked the aspic so much that since then it has been invariably present at festive feasts.

What is the best fish for aspic?

Before we begin to study cooking methods, we will find out which fish is best used to prepare this dish.

One of the frequently asked questions is which fish is better, frozen or fresh. You can, of course, cook from frozen, but if you want to get a dish with a rich taste and aroma, then give preference to a fresh or chilled product. It’s better to buy a carcass with the head on, so it’s easier to determine how fresh the product is.

The gills are the surest indicator of freshness; they should be red. Gray and black gills indicate that the fish was caught a long time ago.

The basic rule when preparing this dish is that there should be no bones in it. Therefore, it is better to use larger fish, it is easier to select bones from it. If it is very large, then it is not necessary to use the entire carcass for aspic; some can be set aside for preparing other dishes.

When thinking about which part of the carcass to use for aspic, give preference to the one that is closer to the head, it has fewer bones.

Perhaps one of the main questions is the type of fish. Through trial and error, culinary experts came to the conclusion that pike, pike perch, perch, carp, carp, silver carp, sturgeon, sterlet, hake, pollock, cod, salmon, trout, salmon, and chum salmon performed best.

Although the classic preparation of the dish is a clear broth with gelatin, it depends on the type of fish whether you add more or less of it.

An option without gelatin is also possible, but then the parts of the fish that have more collagen - the head, fins, tail, skin and even scales - are necessarily used for the broth.

Fish aspic - 2 step-by-step recipes with gelatin from pike perch

Ingredients:

pike perch fillet - 500 gr.
carrots - 1 pc.
onion - 1 pc.
celery - 40 gr.
gelatin - 30 gr.
garlic - 2 cloves
bay leaf - 3 pcs.
spice for fish - 1 tbsp. l.
red peppercorns
parsley root - 1 pc.
greens, lemon - for decoration
salt to taste
water - 1.5 liters

How to cook:

First you need to cook the vegetable broth. Pour water into a saucepan and put on fire. As soon as it boils, add the prepared spice mixture, bay leaf, parsley root, a few red peppercorns, and chopped garlic into the water. Also add unpeeled onion and carrots cut into rings to give it a golden color and taste. Add salt and cook for 10 minutes.
Soak the gelatin in advance: pour dry gelatin into a bowl and pour half a glass of boiled water at room temperature.
Cut the prepared pike perch fillet without bones and scales into portions, place in boiling broth, and leave to cook for 15 minutes.
Remove the fish and carrot pieces and let cool. Strain the broth through a sieve or cheesecloth.
Measure out 1 liter of broth and add the swollen gelatin into the hot broth, stir until it is completely dissolved. You can put it on the stove, but it is important that the broth does not boil.
Pour a little broth with gelatin into the aspic bowl and let it set a little. Cut the celery into half rings. Lay out the carrot and celery rings, then place the pike perch skin side up with the vegetables.
Pour in the remaining broth. Garnish with lemon slices, dill sprigs and red peppercorns. Let cool, then put the pike perch aspic in the refrigerator to completely harden.

When working with gelatin, you must first of all read the instructions on the package, since gelatin is different and, accordingly, it needs different amounts of water and time for soaking.

In the video, watch another recipe for jellied pike perch, it is interesting for its beautiful, festive design.

Fish aspic - a simple and tasty salmon recipe

If you like fattier fish, prepare cold salmon. This fish is a holiday in itself, and the aspic made from it, decorated with bright vegetables, turns out to be doubly festive.

What products to prepare:

fresh salmon - 2 kg (head, spine, fish pieces)
quail eggs - 12 pcs.
onion - 1 pc.
carrots - 1 pc.
green peas - 50 gr.
gelatin for 2 liters of liquid
black peppercorns
salt
greenery
lemon
handful of pomegranate seeds

Step by step description:

Place fish, carrots, onions, bay leaves and peppercorns in a saucepan. Pour in cold water and cook.
When boiling, remove the foam, add salt, cover and cook over low heat for 30 minutes. While the fish is cooking, add water to the gelatin and leave to soak.
Carefully remove the finished fish from the pan. After it has cooled, divide each piece into 2 parts and carefully remove the bones.
Strain the broth and let it sit for a while. The fat will rise; if desired, some of the fat can be removed with a paper towel.
Add the swollen gelatin to the hot broth, stir until completely dissolved.
Pour a little broth into the bottom of the mold and arrange the fish pieces nicely so that they look in one direction. Decorate the dish by laying out quail eggs. Some of them can be cut in half, some can be put whole. Add carrot pieces, peas and pomegranate seeds.
Pour in the broth, let cool, and then put in the refrigerator.
Before serving, take a dish of suitable size and lay out the aspic, turning the dish over. Garnish with sprigs of herbs and lemon slices.

If the aspic does not come out of the mold on its own, it needs help. It is enough to hold the mold for a few seconds in hot water, then turn it over onto the prepared dish. The main thing is to make sure that hot water does not get into the jelly itself.

Recipe for jellied silver carp without gelatin

As mentioned above, you can cook cold fish without gelatin, using certain parts of it. This recipe uses the head of a large silver carp, its fins, spine and tail.

Large fish guarantee that the aspic will set without gelatin.

Ingredients:

parts of a 5-kilogram silver carp - head, spine, fins, tail
carrots - 1 pc.
onions - 1 pc.
bay leaf - 4 pcs.
black peppercorns
salt, garlic to taste
greens for decoration

How to cook:

When cutting fish, remove the gills from the head and separate the parts needed for aspic. Place in a large bowl, cover with cold water and leave for 1 hour to drain all excess blood.
Place all parts in a cooking pot and cover with cold water. The water should be no more than 2 fingers above the fish. Let it cook.
During the boiling process, foam will form that needs to be removed. As soon as the water boils, reduce the heat to low. Add peeled vegetables - onions and carrots. Do not cover completely with a lid to prevent boiling. Leave to cook for 1.5 hours.
Place bay leaf, peppercorns, chopped garlic into the pan with the fish, and add salt to taste. Leave to cook for another 0.5-1 hour, until the meat separates freely from the bone.
Place the finished fish in another bowl and let cool slightly. Strain the broth and pour into trays. Proceed to the most painstaking work - disassemble the pulp, carefully separating it from the bones.
Place the meat in trays, garnish with circles of boiled carrots and parsley sprigs. Place in the refrigerator. The aspic without gelatin will harden well overnight.

The taste of aspic directly depends on the amount of water in which it is boiled. The more fish and less water, the brighter the taste of the dish.

recipe for making aspic without gelatin from small fish

It turns out that not only large fish are suitable for aspic; knowing the cooking technology, you can make this dish from small fish. Watch the video for a detailed recipe.

Pike aspic (chopped fish recipe)

Required Products:

pike - 2-3 kg.
white bread - 2 slices
milk - 1 glass
egg - 1 pc.
vegetable oil - 2 tbsp. l.
carrots - 2 pcs.
onions - 2 pcs.
bay leaf - 2 pcs.
gelatin - 1 tbsp. l.
peppercorns - 7 pcs.
salt, ground black pepper to taste

Cooking method:

Wash the pike, clean it, cut off the head and carefully remove the insides. Use a sharp knife to make an incision, separating the skin from the flesh of the fish. Then, using your hands or a table knife, slowly, so as not to damage the skin, remove it with a “stocking.” You need to work more carefully near the fins, trimming them with a sharp knife or kitchen scissors. There is no need to remove the skin until the very end; cut the ridge near the tip of the tail. Using a knife, carefully remove the remaining pulp. The result should be a “stocking” of skin.
Soak slices of white bread in milk for 10 minutes. Soak gelatin in cold water.
Cut the fish, separating the flesh from the bones. Place in a blender, add chopped onions and blend. Squeeze out the bread, add to the minced meat, break an egg, pour in vegetable oil, salt and pepper. Mix everything together in a blender. You should get minced meat of medium thickness.
Place the minced meat in the stocking. It is important that the skin is not filled tightly, because it may burst during cooking. If the minced meat remains, it’s okay, you can make cutlets from it. Tie the open end of the stocking with thread.
Place the head of the pike at the bottom of the pan, making sure to remove the gills from it. Also add a backbone for fat. Carefully place the stuffed pike and cover with cold water. The water should only cover the fish. Add raw carrots, bay leaves, peppercorns, and salt. Let cook for 30 minutes.
Remove the fish from the pan and let cool. Strain the broth, add the swollen gelatin, stir until completely dissolved.
Cut the chilled pike into portions, place in portioned bowls, garnish with carrot rings and sprigs of herbs, and pour in broth. Let it harden in the refrigerator.

Transparent broth is an indicator of the quality of the aspic. If the broth is cloudy, you can lighten it with a pull. To do this, you need to beat the white of one egg to a strong foam, put it in the broth, stir and boil. Collect the resulting protein “flakes” with a slotted spoon, and strain the broth through gauze folded in several layers.

Delicious festive fish aspic with shrimp

What products to prepare:

pike perch fillet - 1 kg.
perch fillet - 300 gr.
cod fillet - 200 gr.
carrots - 1 pc.
onion - 1 pc.
leek (white part) - 10 cm
shrimp - 200 gr.
gelatin - 115 gr.
bay leaf - 2 leaves
dill, parsley
salt pepper
water - 1.5 liters

Step by step recipe:

The secret to a delicious aspic is the right broth. In a dry frying pan, lightly bake the onion, cut in half, and carrots. This will give the broth a pleasant aroma and color.
Cut the leek lengthwise and in half, put it in a pan of water, which you previously placed on the stove. There we also put baked onions, carrots, a sprig of dill and parsley, peppercorns, and bay leaves.
The broth must be strong and rich, so it is prepared from assorted fish. Cut it into arbitrary pieces and add it to the vegetables.
Shrimp is added to improve the taste. While the broth is boiling, skim off the foam, add salt and simmer over low heat for 30 minutes.
You need to remove all the contents from the finished broth. For aspic, only pike perch is used. It must be cut into portions and simmered in boiling broth for literally one minute.
Remove the fish, strain the broth and let it cool slightly. Pour gelatin with cold water, after 10-15 minutes combine with broth.
Peel the shrimp, cut the lemon into thin slices and cut them into 4 parts. Cut the carrots nicely.
Place lemon slices, 2-3 shrimp, a parsley leaf into silicone portion molds, pour a thin layer of jelly and put in the refrigerator for 10 minutes.
Remove the molds from the refrigerator, put in a piece of pike perch, and pour in the broth. Place in the refrigerator and it will be ready in an hour.
Before serving, place lettuce leaves on a plate and place portioned appetizer on them.

Bon appetit!

Source: https://poraest.ru/zalivnoe-iz-ryby.html