Jellied carp - carp jellied recipes

Carp with jellied carrots

Jellied recipe: 800-900 gram carp, onion, boiled egg, sweet pepper, 2 carrots, 2 bay leaves, a tablespoon of gelatin, chicken egg white, 5-6 allspice peas; parsley.

To prepare jellied carp, fillet and cut into portions.

Place vegetables in the pan - onions, bell peppers, carrots - and fish waste: head with cut out gills, tail, fins, vertebral bone.

Add peppercorns, bay leaves, salt, a liter of water; Boil the fish broth until the vegetables are ready.

Remove carrots and bell peppers from the fish broth. Load portions of cooked carp into aspic; Boil the fish fillet until tender, remove from the broth.

If the carrots are not cooked through, cook them with the carp or separately. Then cut the boiled carrots and sweet peppers into thin rings.

Strain the broth, lighten with beaten egg white.

Soak gelatin in half a glass of broth. Prepare jelly from swollen gelatin and broth for jellied carp.

Line the bottom of the filling mold with circles of carrots, place portions of carp, and arrange rings of sweet pepper.

Pour jelly over the carp and vegetables. Cool the snack.

Warm the mold with the jellied carp slightly and turn it over onto parsley (see photo); you can decorate it with slices of boiled egg.

How to beautifully serve fish aspic

There are so many ways to serve aspic that they are limited only by your imagination. To do this, you can use salad bowls, both simple and ceramic; you can make small aspic bowls in large glasses or round glasses. Recently it has become fashionable to make in silicone molds. It turns out very impressive.

Or look at the collage, I have collected interesting options for serving aspic. It's amazing to see, and some of them are simply breathtaking.

Carrots, lemon, green peas, olives and bell peppers will be the best products for decorating aspic. After hardening, a real picture can be obtained.

And finally, especially for those who like to watch recipes more than read, I have an interesting video that I want to show you.

That's all for me, I hope everyone will appreciate your aspic. Well, I say goodbye to you, until we meet again.

Carp aspic

Jellied recipe: one kilo carp, onion, 2 sweet peppers, 2 boiled eggs, parsley root, tablespoon of gelatin; greenery.

Fillet the carp and cut into portions.

Boil the head, fish bones, and parsley root for an hour in a liter of water.

Add sweet pepper cut into strips, onion, pieces of carp cooked in aspic, and salt. Boil the broth until the fish is ready, then strain.

Place portions of carp into molds for aspic. Decorate with circles of egg whites, sweet peppers, and herbs.

Prepare jelly from broth and gelatin. Pour the solution over the vegetables and portions of the carp cooked in aspic. Cool the snack.

You can serve mustard with jellied carp.

Fish head aspic, quick and easy

Jellied fish heads are a tasty and very economical dish. Some housewives do not want to bother with labor-intensive aspic and simply throw their heads away. In fact, from fish heads you can prepare not only aspic at home, but also a delicious fish pie, fish soup and even fish pate with mushrooms, the recipe is here. So much for saving money in the household.

Jellied salmon and trout fish heads - for the festive table

Even for a festive table, you can prepare jellied salmon or trout fish heads. One head will yield a little - 6 small servings, but very tasty.

Ingredients:

1 salmon or trout head and tail
1 squid
salt pepper
gelatin
dill

We wash the fish head well, remove the gills carefully so as not to get hurt using a knife or scissors.

Place the head and tail in a saucepan with cold water and put on fire. Salt and pepper.

Bring to a boil and cook for about 20 minutes.

Free the cooled head and tail from the bones.

Place 1 squid, peeled and skinned, into the remaining broth. Bring to a boil, cover with a lid, turn off and leave until completely cool. By the way, the remaining broth will make a wonderful soup.

Cut the cooled squid into strips.

We read the instructions for gelatin, since there are different types of gelatin, and we make it according to the instructions, only we fill it with broth, not water. Then heat the broth with gelatin until completely dissolved.

First put pieces of fish into a silicone mold, then squid, and dill. I did it wrong the first time and put the dill down, hoping that when I turned the pan over, the dill would be on top. But when taken out of the molds, the integrity of the dill is violated - it turns out ugly, so it’s better to do the opposite.

Jellied carp jellied meat

Jellied meat recipe: 500-600 g of carp, 250-300 g of tomatoes, onion, carrot, tablespoon of gelatin, 3-4 broken walnut kernels, lemon (to taste), 2 tablespoons of sunflower oil and grated horseradish; parsley.

Carp is a very bony fish, so instead of the traditional aspic, we’ll make jellied carp.

Peel tomatoes and lemon and cut into pieces.

We clean the carp carcass and cut it into pieces. Boil about half a kilogram of fish together with onions and carrots in 1 liter of salted water until tender.

Remove the boiled pieces of fish from the broth, add sunflower oil, head (without gills), tail, and fins of the carp.

Cook the broth for another hour and a half, then strain. From a decoction of fish and gelatin we prepare jelly for jellied carp, although at such a concentration the broth should set without gelatin.

Cut the boiled carrots into circles.

We clean portions of carp from all bones, mix the fish pulp with slices of tomatoes, lemon, walnuts, and a lot of horseradish.

Place the jellied meat ingredients in a mold moistened with jelly, pour the jelly to the top of the laid out mass. (We use about 3/4 of the liquid).

Cool the aspic in the refrigerator.

Pour the remaining jelly into the jellied meat and decorate the dish with slices of carrots. Set the carp jellied meat to harden.

Before serving, decorate the aspic with parsley.

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!

Jellied carp with vegetables

Jellied recipe: one kilo carp, a soup set of vegetables (300 g), a boiled egg, 2 bay leaves, 5-6 allspice peas, 1.5 tablespoons of gelatin, 3-4 sprigs of parsley, half a lemon.

Clean the carp, gut it, fillet it, cut it into portions.

Boil fish waste and vegetables for an hour in a liter of salted water.

Boil the carp fillet cooked in jellied meat in broth until tender. Cool the fish in the broth with vegetables, then remove.

Prepare jelly from gelatin and strained fish broth. Cut the egg white and half the lemon into circles.

Place portions of carp in a deep dish, garnish with chopped eggs, vegetables from the broth, lemon slices, and parsley leaves.

Pour the jellied ingredients into the jelly. Remove the fish for cooling.

Serve the carp with jellied vegetables with sauce to taste.

Jellied carp with onions, carrots

Jellied recipe: one kilo carp, a head of onion, 2 carrots, parsley root, a tablespoon of gelatin, a boiled egg, half a lemon, 2 bay leaves; dill greens.

Peel the vegetables. Cut the carrots, parsley root into circles, cut the onion into 4 parts.

Place the vegetables in a saucepan, add a liter of salted water, and cook for 15-20 minutes.

Clean the carp in aspic, gut it, rinse it, remove the head, tail, backbone and bones.

Cut the fish into portions and add the bay leaves to the bowl with the vegetables. Cook the jellied ingredients until the carp portions are ready.

Transfer the finished fish into a form for aspic. Strain the broth. From the waste, select carrot mugs.

Prepare jelly from the broth and gelatin for jellied carp.

Cut half a lemon into slices, an egg into slices. Place the ingredients between the fish portions and scatter the carrots on top.

Pour the prepared jelly over the food. Place the jellied carp to cool. Before serving, garnish with chopped dill.

Fish aspic with gelatin - a simple and tasty recipe

The first recipe will be simple, but as you prepare the recipe we will tell you about the subtleties that are the same for all the others. So make yourself comfortable and let’s get started.

Ingredients:

Fish – 1 pc.
Onions – 1 pc.
Carrots – 1 pc.
Gelatin – 1 tbsp.
Black peppercorns – 7-8 pcs.
Bay leaf – 1 pc.
Lemon – 0.5 pcs.

It so happened that the pike perch had already been sold, so I had to choose which fish to take for aspic. The choice settled on grass carp. A good, large fish of the carp family with quite tasty meat

But unlike carp, there are still fewer bones in it, and they are larger, which you will agree is important. Overall, this is such a beauty

The preparation began with cutting the fish. Washed and cleaned of scales. By the way, we’ve been using this device for a long time now; the scales are easy to clean, and most importantly, they don’t scatter all over the kitchen, but stay in the sink.

After this, the head was separated and gutted. This is all left behind the scenes; the sight is not very attractive. The gills were removed from the head, and the scales were carefully collected; we will cook the broth together. The fillet was cut.

Then the fillet was immediately cut into portioned pieces. We didn’t remove the small bones; we left this for later; it’s easier to do this with cooked meat.

The scales were placed in a gauze bag and, together with the head, ridge and fins, were placed in a saucepan. Added water and set to cook. After boiling, reduce the heat so that the boil is barely noticeable. After about 15-20 minutes, spices and onions were added to the broth.

While cooking the broth, pour gelatin into a bowl and pour in a glass of cold water. Stir and leave to swell.

After about 30-35 minutes of cooking the broth, we dipped the fish pieces into it.

Bring to a boil and cook for 7-8 minutes. During this time they managed to cook. Then carefully removed it onto a plate to cool. The bulb with a bag of scales was sent into a bucket. And they took out the head and other trimmings and put them aside separately, this won’t go for aspic, but it looks like the cat will have a holiday?

The broth was poured through a sieve into another pan. It seemed a bit cloudy to us and they decided to lighten it up.

The operation, of course, is completely optional, but I would like to show you how to do it and what it leads to. To do this, beat the whites of two chicken eggs in a separate bowl and pour into the cooled broth. Immediately upon boiling there was a lot of foam, and then it practically disappeared. Boil for a couple of minutes and turn off the heat. After some time, part of the protein settled to the bottom, while the other remained floating.

Stuffed jellied carp

Jellied recipe: one and a half kilogram carp, fresh mushroom, onion, parsley root, a slice of wheat bread, a third of a glass of milk, 2 eggs, 3 tablespoons of green peas, 1.5 tablespoons of semolina, butter, gelatin; 2-2 bay leaves.

Clean the carp and remove the head. Without cutting the belly, gut the fish, wash it, cut off the tail.

Cut the flesh from the tail of the carcass. Cut the belly of the carp into pieces into aspic.

Boil fish waste and parsley root in a liter of salted water. Strain the broth. Boil one egg.

Chop mushrooms, onions, fry in oil; together with the carp pulp and bread soaked in milk, pass through a meat grinder.

Add raw egg, salt, pepper, semolina; knead the minced fish for the jellied fish.

Stuff the cavities in the carp portions with the filling. Place the stuffed fish pieces on a wire rack and boil for half an hour in the broth.

Cool the boiled carp in the broth, place it in a deep dish, sprinkle with green peas, and cover with slices of boiled egg.

Prepare jelly from gelatin and broth, pour in the stuffed carp solution. Cool the contents.

Jellied stuffed carp served with mayonnaise.

Jellied with beets and carrots

Ingredients :

2 carp;
1 large beet;
1 large carrot;
spices for flavoring fish (juniper berries, allspice, bay leaf).

We clean the carp, cut it into pieces and put them in a wide, low saucepan.

We also put beets and carrots cut into circles or bars. Add spices. Salt.

Fill the fish with water so that it lightly covers it.

Simmer over low heat for 2 hours, periodically adding the evaporating liquid.

After cooking is complete, transfer the carp pieces to a shallow container. We put vegetables there too. Fill with broth.

Everyone will certainly like carp, especially those people who do not eat meat. The dish turns out to be very bright, rich and quite original. We want to teach you and tell you how to prepare carp aspic.

Carp jellied recipe

Ingredients:

onion – 2 pcs.;
carp – 1 piece;
bell pepper – 3 pcs.;
tomatoes – 3 pcs.;
egg white – 2 pcs.;
egg – 2 pcs.;
water – 1.5 l;
spices;
gelatin – 1 teaspoon.

Preparation

We clean the carp, remove the entrails and bones, cut into 2 fillet pieces, and rinse in running cold water. Then throw the head and caviar into a pan of water, add coarsely sliced tomatoes and bell peppers. Cook the vegetables for 1 hour without a lid over moderate heat. Strain the finished broth through a sieve, season with ground red pepper and salt. Pour the broth over the fillet and cook for 20 minutes over moderate heat.

While the fish is cooking, hard-boil the eggs, cool them, peel them and chop them into slices. Place the fish in a deep container and let it cool. Top with egg and bell pepper slices. Now whisk the egg yolks with water, pour the mixture into the container in which the carp was cooked, and bring everything to a boil. We dilute gelatin in cold water, add it to the broth and mix thoroughly. Strain the prepared mixture and pour into a container with fish. Place the dish with aspic in the cold for about 7 hours and serve when the jelly has completely hardened.

Jellied carp with beets

Jellied meat recipe: one and a half kilogram carp, carrots, onions, beets, parsley root; 2 boiled eggs, 5-6 cloves of garlic, 2 tablespoons of gelatin, 1-2 bay leaves, 6-8 crushed black peppercorns.

To prepare jellied meat, fillet the fish. Peel the beets and cut into four parts.

Place the carp waste in a saucepan and add a liter of water. Add all the vegetables, parsley root, bay leaf, peppercorns. Add salt and cook for an hour.

Place the carp fillet prepared for jellied meat into the broth and boil the fish until tender.

Remove the carp pieces and strain the broth.

Prepare jelly from gelatin and broth. Cut the carrots into rings, discard the boiled onions, beets, and parsley root into waste.

Chop pieces of carp, eggs, garlic, mix, place in a mold, garnish with slices of carrots.

Fill the ingredients with jelly, thanks to the beets - pink in color. Cool the jellied meat.

Mayonnaise with mustard goes well with jellied carp fillet.