Fish aspic. How to prepare and decorate a delicious aspic from red, river, salted, canned and stuffed fish?

How to cook delicious fish aspic. What fish to use for it. Do I need gelatin? Recipes for fish aspic and options for decorating it.

Fish aspic is a classic appetizer on the New Year's table. Depending on the hostess’s cooking abilities and her imagination, this dish may resemble a French restaurant dish or the disgusting thing mentioned in “The Irony of Fate.”

There are several secrets to preparing truly tasty and presentable jellied fish. It wouldn’t hurt to know them if you plan to serve this appetizer on the holiday table.

What kind of fish is jellied fish made from?

A similar dish, which is now called jellied fish, appeared on the tables of peasants a very, very long time ago. Then, when it was necessary to feed a large peasant family cheaply and from practically nothing, they began to prepare jellies from fish and meat.

1. It turns out that if you cook these products (meat with bones, fish with fins and scales), the broth begins to thicken and, when cooled, turns into a jelly-like mass
2. The broth was made not only from fish. Vegetables and herbs were also added there
3. Boiled fish and vegetables were crushed to form the so-called kroshenina. It was added to the jelly. It must be said that this dish did not look very beautiful - it was grayish-green and cloudy. The taste of the jelly was also specific
4. Everything changed dramatically in the 18th century, when French cuisine came into fashion. And the French already at that time knew how to cook beautiful, tasty and expensive aspic, which only nobles and merchants could afford to enjoy. The cloudy, rich broth that spoiled the presentability of the aspic was replaced by lanspik. Lanspik was prepared from fish and vegetables, then additionally thickened with gelatin, lightened with the help of special delays, for example, egg white, tinted with turmeric, etc. The aspic turned out amber and transparent
5. Fish and vegetables were no longer chopped. They were carefully cut, the most beautiful and appetizing pieces were laid out for display.
6. In French cuisine, aspic must be decorated before serving.

IMPORTANT: Today, the housewife has an alternative - to whip up worker-peasant jelly, which, obviously, not everyone dares to try, or to spend time and put in some effort to please loved ones with a real delicacy

Jelly from cut fish, cooked in a slow cooker.
The first and one of the most important questions when preparing fish aspic is what it can actually be made from. Traditionally, in Russia, valuable varieties of fish were used for this dish. Jelly was prepared from river fish. Today, almost everything is filled:

1. River fish - trout, perch, carp, sterlet, pike, bream, pike perch, podust, sturgeon
2. Sea fish - pink salmon, pollock, perch, salmon, mackerel, trout
3. Seafood

Jellied seafood and fish.

IMPORTANT: It is advisable to prepare aspic from fresh fish or one that has been dry-frozen. If there is a lot of water in it, the carcass will simply crumble during prolonged cooking.

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.

Components:

• 1 kg cod;
• 1 onion;
• 1 egg;
• 1 carrot root;
• 1 lemon;
• 1/3 cup cream;
• allspice, laurel leaves, salt.

Preparation:

1. We cut the cleaned cod into portions; we do not throw away the tails and heads, but use them for broth. Add vegetables and spices to them and cook for about an hour. Squeeze lemon juice into the pan.
2. We strain the broth, throw away everything that is not needed, and divide the meat into pieces. Divide the fish into two approximately equal parts, mix one of them with cream.
3. Place the meat in the container chosen for serving, fill it with creamy broth and take it to a cold place to harden.
4. Eggs need to be boiled, cut into cubes or strips. We cut carrots the same way. Place the ingredients on the frozen aspic, fill with clear broth, and place in a cold place.

How to prepare broth for fish aspic?

Preparing the right broth for jellied fish is not so easy. You need to know certain subtleties. For example:

1. Fish for broth can be cooked whole or cut
2. To avoid the need to use additional thickeners (gelatin), the head, tail of the fish and its parts with fins should be cooked for about 2 hours
3. If you plan to use gelatin, the cooking time is reduced to 1 hour
4. Along with the fish, onions, carrots, peppercorns and bay leaves are boiled. It is better to put them in a gauze bag. Sometimes the broth for aspic from fish heads and tails is cooked separately from the fillet. Then he will be more beautiful
5. The broth is boiled under the lid, but if it seems too weak, you can simmer it for some time without it

A set of products for fish aspic.

IMPORTANT: Broth for aspic is always cooked from only one type of fish. If the dish is flaky, for example, from several types of fish and seafood, use broth from one ingredient, the rest are boiled separately

After cooking the broth, it is sometimes necessary to clarify it. For this use:

1. A raw egg. It is thoroughly washed and carefully broken. You need whipped egg whites and crushed shells. They are mixed and poured into the boiling broth. After two to three minutes, the base for the aspic is filtered through a cloth or several layers of gauze. It turns out transparent
2. Fish caviar. It is ground and added to the broth that has cooled to 50 degrees. Next, bring the broth to a boil and simmer for about 10 minutes, then strain

Clarifying the broth with caviar.

IMPORTANT: If the base for jellied fish seems too colorless or grayish, you can tint it with spinach juice or turmeric

How to cook delicious trout jellied with gelatin

This recipe differs in the principle of cooking pieces of fish before pouring. We will not cook them in the same broth, but will do it differently. I won't tell you everything at once. I can only say that in this way the fillet will retain its integrity and will be even tastier than boiled.

Ingredients:

• 1 fish, weighing approximately 1.5 kg.
• 1 onion
• Black and allspice peas to taste
• Bay leaf to taste
• Salt
• 1 packet of gelatin
• Vegetable oil

Preparation:

1. Prepare the fish. We wash it and clean it. Cut off the head and tail. Separate the fillet from the backbone. From the pulp, in turn, we remove the skin along with the fins. We remove all the seeds, even the smallest ones.

2. Place everything into the cooking pot except the entrails (intestines, etc.) and fillets. We will cook broth from these products. We also add the onion, bay leaf and peppercorns.

3. Fill with clean drinking water so that the liquid covers the contents of the pan. Place on the stove and add salt to taste. Please note that it should be slightly salted, because some of the salt will then go into the trout.

Please note that we do not cook the fillet. We will prepare it in a different way.

After the broth boils, it should be cooked until the onion is completely softened. Be sure to remove the gray foam, because it can then settle in flakes. Then the aspic will be cloudy.

4. Dissolve gelatin according to the instructions on the package. We give it time to swell.

For every half liter of broth we take 10 grams. dry gelatin.

5. Heat a little vegetable oil in a frying pan. Meanwhile, cut the fresh fillet into portions. If you have a good non-stick grill pan, you don't have to grease it. After all, this fish is already quite fatty.

Fry it for about a minute and a half on each side, over high heat.

6. We take out all the contents from the broth. We, in turn, filter it from everything unnecessary. Pour gelatin into the prepared liquid and mix thoroughly.

7. Take a bowl or other container for the aspic. Place pieces of fried trout here.

If desired, you can add boiled eggs, herbs or other delicious decorations.

8. First let it cool at room temperature. Then we transfer it to the refrigerator until the yushka completely hardens.

How to decorate jellied fish?

When it comes to fish aspic, the taste and appearance of the dish are equally important. The options for decorating it are endless. The main thing is to have imagination.

1. Molds. You can serve the aspic in a dish or remove it. This could be a standard oval dish, round muffin tins, small dessert molds, bowls, even egg shells
2. Seafood. With fish in aspic you can present squid tentacles, shrimp, mussel meat, caviar
3. Vegetables. These are green peas, carrots, capers and gherkins, bell peppers, tomatoes, olives and black olives.
4. Berries and fruits. Red currants, cranberries, lemon and grapefruit give the original sourness to the aspic.
5. Any greens

IMPORTANT: Carrots for jellied fish can simply be cut into slices. But it will turn out very beautiful if the cutting is curly

Shrimp in fish aspic.

Fish aspic with seafood and vegetables.

Jellied fish with lemon and olives.

Beautifully decorated jellied fish.

Jellied fish decorated with caviar and jelly crumbs.

Jellied fish in the shape of... a fish.

Jellied fish in small forms.

From saury

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

Components:

• 1 kg of saury;
• 2 carrot roots;
• 1 onion;
• allspice, a few bay leaves, salt;
• 100 ml vodka;
• a bunch of parsley.

Cooking technology;

1. We clean the saury, do not throw away the heads and tails, fill it with water. We give spices, vegetables, cook for about an hour and a half. At the end, pour in vodka.
2. Take out the carrots and fish and cut them into pieces. We remove fish waste.
3. Strain the broth. Place meat, carrots and parsley leaves on a plate. Fill with broth and put in the cold so that the jellied meat hardens.

RECIPE: Fish head aspic

From a minimum amount of inexpensive ingredients you can create a real masterpiece! For this aspic, you can take the head of a silver carp, since it is quite large. This part of the carcass, which many housewives consider a by-product, contains a lot of edible and healthy properties, for example, omega three fatty acid.

Jellied fish heads.

You need: fish head (silver carp), onion – 1 pc., carrots – 1 pc., bay leaf, peppercorns, salt; eggs, green peas, greens for decoration.

1. The silver carp head is washed. The gills must be removed, as they give the broth bitterness. If the head is large, it can be divided into two halves
2. The head is placed in cold water so that it is covered by 2-3 cm
3. Wash and peel onions and carrots. They, along with a bay leaf and several peppercorns, are placed in a gauze bag on a string (then it will be easier to remove from the broth)
4. The bag is lowered into water to the head and begins to cook over low heat.
5. When the broth boils, remove the foam from it
6. When foam stops forming, cover the pan with a lid.
7. Boil the head for an hour and a half
8. It is recommended to add salt to the broth in 3-4 stages
9. When the base for the aspic has cooled slightly, I remove the fish and a bag of vegetables from it, then filter it, lighten it and tint it if necessary.
10. Boneless meat is selected from the head, cut into beautiful pieces and laid out in molds (one large or several portions)
11. Pour broth over the fish, decorate the aspic with chopped carrots, peas, hard-boiled chicken eggs, and herbs
12. The dish hardens in the refrigerator for 3 hours

Beautiful and tasty salmon aspic with gelatin

Fatty salmon makes an excellent aspic. It is very beautiful and festive. At any feast, such a delicious dish will certainly be a success!

Ingredients:

• Salmon – 2 kg.
• Carrots – 1 pc.
• Onion – 1 head
• Bay leaf, peppercorns, salt to taste
• Canned green peas – 50 gr.
• Quail eggs – 15 pcs.
• Gelatin per 2 liters. broth (more details on the packaging with it)
• Greenery
• Lemon

Preparation:

We will need not only meaty steaks from the fish, but also a spine/head/fins. In general, everything that gives a unique richness to the broth.

1. Place the fish, including its “spare parts,” into a common pan. We also add bay leaves, onions and carrots. Add peppercorns to taste. Fill with clean drinking water.

2. Before boiling, be sure to remove the foam. Bring to a boil under the lid. From that moment on, add salt to taste and cook over low heat until the salmon is cooked. This takes about half an hour.

3. Then we catch the fish, vegetables and spices from the broth. We, in turn, filter it. Fat floating on top can be easily removed with a regular paper towel. Just blot the surface of the broth with it.

4. Soak the gelatin as described in the instructions for use. Leave it to swell, then add it to the hot sauce. Mix.

5. Let's move on to formation. Pour a little gelatin broth into the bottom of the dish, where you plan to serve the dish. Separate the salmon from all the bones and place it in this bowl.

6. Cut the boiled quail eggs into 2 parts and place them cut side down on the bottom of the bowl.

They can also be replaced with regular chicken eggs.

7. If desired, you can supplement with pomegranate seeds, canned or boiled peas.

We cut the carrots that were cooked in the same broth into circles or with a curly knife. We also include it in the bottom layer of jellied meat.

Fill with broth, generously covering the entire contents of the vessel.

8. Leave it to cool on the table to room temperature. Then we transfer it to the refrigerator. But if you plan to stand it on the balcony, then you can transfer it there immediately after bottling.

When the jelly has completely hardened, our dish is considered ready! Before serving, turn the jelly onto a flat plate. To make it come off easier, you need to place the container in hot water for a few seconds. In this case, water should not get into the jelly itself.

RECIPE: Fish aspic without gelatin

Jellied pike perch, prepared without adding gelatin, turns out so tender that it literally melts in your mouth.

Fish aspic without gelatin.

You need: pike perch - 1 kg, onions and carrots - 1 piece each, celery root - a 6-8 cm piece, peppercorns, bay leaf, cloves; for decoration - quail eggs - 6 pcs., green onions, herbs, olives, cranberries or red currants.

1. The pike perch carcass should be cleaned and cut - remove the entrails, gills and eyes
2. The head, tail and parts with fins are separated from the carcass. They are filled with 1.5 liters of water and a classic set of vegetables is added.
3. Cook the jelly from these parts for about 2 hours. All foam must be skimmed off, and the broth being prepared should be salted to taste.
4. At this time, prepare the fillet. It can be boiled for 15 minutes or baked in foil. Cut the pike perch fillet so that the pieces are even and neat
5. The cooked broth is filtered through gauze folded in four.
6. To make the dish beautiful, it can be presented in several stages. At the first stage, a small amount of broth is poured into a mold and sent to the refrigerator to harden. Place pieces of pike perch fillet, quail eggs cut in half or slices, halves or slices of olives, red berries, and greens onto the frozen layer of jelly. Then pour it all over with the remaining broth and send it to cool.

IMPORTANT: To prevent boiled fish from falling apart, it should be kept in the refrigerator for 2-3 hours before slicing and sending to aspic.

Step-by-step recipe for mackerel with gelatin

This New Year's aspic is made from the most common and beloved mackerel; it tastes very delicate with a beautiful jelly. The treat freezes in 3 hours and does not require any refined products. Guests will be delighted with this dish.

The following set of products will be required:

• Large mackerel – 2 carcasses.
• 2 teaspoons gelatin.
• Medium sized onion.
• Any spices to taste, salt.
• One liter of water or a little more.
• For decoration, carrots and lemon (optional).

How to prepare mackerel fish aspic - algorithm of actions:

1. If fresh frozen mackerel is used, it must first be thawed in its natural environment, that is, placed from the freezer into the refrigerator, and then wait until the carcasses are completely thawed.
2. Remove the intestines, cut off the head, fins, tail, remove the backbone and bones, remove the skin, cut the mackerel meat into pieces. Do not throw away the gills and all other parts of the mackerel, put them in a saucepan, fill with water, add the peeled onion, spices, carrots and cook for 20 minutes.
3. Strain the resulting broth and remove the vegetables.
4. Add fish meat to the broth and cook over low heat until the mackerel is cooked.
5. Take out the mackerel, place it carefully, so as not to damage it, on plates, next to it place selected greens, if you take them, lemon slices, carrots, cut into beautiful strips, leaves, or as you like.
6. Add dried garlic, Provençal herbs, and other spices that you take to the slightly cooled broth (add according to your own preferences). Put it all on the fire, bring to a boil. If foam forms, be sure to remove it.
7. First infuse the gelatin in water until it swells, add it to the hot broth, and let the product steep for a few minutes.
8. Pour the mackerel with jelly, let the jellied fish cool a little, and then you can take it out to the balcony if the dish is being prepared in winter or place it in the refrigerator until it hardens completely. Everything is ready, the festive treat can be served to the guests, bon appetit!

RECIPE STEP BY STEP: fish aspic with gelatin

Jellied fish, such as bream, will be more elastic and dense if gelatin is added to it. In addition, the broth cooking time is then significantly reduced.

Fish aspic with gelatin.

You need: fish – 1 kg, gelatin – 2 tbsp. spoons, vegetables for aspic; vegetables, eggs and herbs to decorate the dish.

1. The fish is washed, cleaned and cut according to the scheme
2. Broth is prepared from its parts and vegetables that have thickening properties.
3. Gelatin is diluted according to instructions and left to swell
4. Boil fish fillets separately for 20 minutes.
5. When the tail and head of the fish have been boiled for 45-60 minutes, turn off the broth. Once cooled, it is filtered
6. The broth is put back on the stove. Add swollen gelatin to it. The broth is only brought to a boil, but not boiled
7. Boiled pieces of fish and products selected for decoration are carefully poured with broth with gelatin, and the dish is placed in the refrigerator for a couple of hours.

Pink salmon aspic - step-by-step recipe

I would like to present another version of red fish aspic, but much more budget-friendly than the previous one. And let’s take pink salmon for this. It will also look great in appearance.

Ingredients:

• Pink salmon – 1 pc.
• Onions – 1 pc.
• Gelatin – 1 tbsp.
• Water – 600ml. (approximately)
• Bay leaf – 1 pc.
• Black peppercorns – 10 pcs.
• Salt - to taste
• Lemon, carrots, egg, corn, peas, greens - for decoration

Before cooking, prepare the fish. To do this, we clean it, clear it of scales, but do not throw out the scales, gut it and remove the head. We remove the gills from the head, but leave the head itself.

I repeat once again: for aspic, never throw out the head, fins, tails and scales. Only the giblets and gills can be discarded from the fish. Everything else is necessary because it contains gelling agents. To prevent the scales from floating around the pan, place them in a cloth or gauze bag, and simply throw them away after cooking.

We cut the fish into portions, and place the scales, along with the fins, tail and head, in a gauze bag, which after cooking will go into a bucket.

We do not peel the onions, but simply wash them under running water; we clean the carrots of dirt. Pour gelatin into a bowl and pour half a glass of cold water, stir and leave to swell.

We have all the ingredients prepared, let's move on to cooking. Pour about 600 ml of cold water into the pan and put on fire. Salt and bring to a boil. Then we send a bag with bones and fins. After boiling again, reduce the heat and cook for about 10-15 minutes. Remove foam from the surface.

After the time has passed, add the onion, carrots, and all the spices. Continue cooking for about another 20-25 minutes. If foam appears, remove it.

Then add portioned pieces of pink salmon, increase the heat slightly and bring to a boil. After this, reduce the heat to low so that the boil is barely noticeable and cook for about 7 minutes. Remove foam from the surface.

Why exactly 7 minutes, everything is simple, during this time the pieces of pink salmon have time to cook. If you cook longer, they will begin to disintegrate into fibers.

After this, remove the pan from the stove, carefully remove the fish pieces from the broth onto a plate, and throw away the bag with the tripe. Pour the swollen gelatin into the broth and mix well.

If you did not use high heat when cooking, then, as a rule, the broth is quite clear and does not even require straining through cheesecloth. But if you don’t like transparency, then you can strain it into another pan through several layers of gauze and lighten it using the method from previous recipes.

Carefully remove the skin from the fish pieces and remove the bones. Then arrange it beautifully on a platter. Decorate with carrots, corn and herbs.

It’s difficult to give recommendations on decoration, use your imagination? Or read this article at the very end, I will try to give several options for decorating the dish.

Carefully pour in the broth and leave at room temperature to cool. After this, put it in the refrigerator or cold balcony to completely harden.

Serve immediately before the holiday. Bon appetit!

RECIPE: Silver carp river fish jellied

Silver carp is a low-fat river fish that contains a lot of protein and vitamins. The aspic made from it will be not only tasty, but also healthy.

Jellied silver carp river fish.

You need: silver carp carcass, vegetables for broth, gelatin; greens and other products to decorate the dish.

1. The silver carp is washed, cleaned and gutted
2. For the broth, take the head, tail, parts with fins, for the aspic itself - fillet about 300-400 g. The rest of the fillet can be used for frying, baking, fish cutlets
3. The broth is boiled for 45 minutes, cooled as standard, filtered, clarified
4. Boil the fillets separately for 30 minutes.
5. Gelatin is diluted. When it swells, dissolve it in the cooled and reheated broth
6. Pieces of fillet and products for decoration are poured with broth. Allow the fish jellied meat to harden in the refrigerator

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.

Components:

• 0.5 kg trout;
• 1 onion;
• 1 carrot root;
• 1 parsley root;
• juice of one lemon;
• allspice, bay leaf, cloves, salt;
• 1 packet of gelatin.

Preparation:

1. Clean the trout, separate the gills and chop. Cook the fish broth with onions, root vegetables and spices for about an hour.
2. Strain, separate the meat from the bones and cut it into pieces. Place them evenly on a plate and garnish with chopped carrots.
3. Dissolve gelatin in a small part of the broth and mix with the rest of the broth. Heat it and squeeze out the juice from the lemon.
4. Pour the broth over the meat and let it harden. Just before serving, decorate with herbs.

Jellied meat, unlike jellied meat, is a bright dish. You can and even need to add not only meat, but also pieces of colored vegetables.

Therefore, for the holiday, feel free to add peas, corn kernels, and finely chopped bell pepper to the fish aspic. It will turn out not only delicious, but also beautiful and creative!

RECIPE: Red fish aspic

Red fish is considered a healthful delicacy. Any variety is suitable for aspic, for example, chum salmon, trout or salmon.

Red fish aspic.

Needed: salmon - 1 kg, vegetables for broth; squid tentacles, shrimp, quail eggs, peas, red berries for decoration.

1. Cook the salmon broth for 20 minutes. You need to remove and cut up the fish, and thicken the broth with gelatin
2. Separately cooked shrimp, squid tentacles, vegetables, herbs and pieces of salmon are placed in the mold and filled with broth. However, the decor of jellied red fish can be anything, more on that later

Travel around Karelia

In many families where the man is the fisherman, sometimes the question arises of selling the caught catch. It is no secret that small fish predominate in fishermen’s catches, especially in winter. Well, that’s what winter fishing is like. And in many reservoirs the fish have become smaller. No matter how hard you try, if there are no trout in the nearest lake or pond, you won’t catch anything except “urban” perches.

What can you cook from 40-50 gram perches? As a rule, fish soup is made from them. But wow today, wow tomorrow, it somehow gets boring and you want something else. If the perches are more than 50 grams, they can be fried. But what to do with the change? My wife suggested a way out of the situation. Before the onset of spring, she went on a diet. She walks around the house all angry, grumbling about something, and is dissatisfied with everyone. I looked closely and she was hungry!

And so, when I was processing another batch of small perch, an idea struck me. Why not make river perch aspic ? There are few calories in this dish, but it is tasty and healthy. And so the recipe for river fish aspic was born. In this recipe we will only work with small grouper. There are no bones in perch meat. But large fish makes aspic much tastier.

So. We have 1-2 kilograms of river perch. By the way, the more fish there are, the richer the aspic will be.

1. Gut the fish. Without cleaning the scales. Otherwise the aspic will not thicken. 2. Pour water into a large saucepan and let it boil. 3. We lower our perches into boiling water and wait for the water to boil again. 4. Remove the foam from the boiled fish. The more foam you remove, the clearer the broth will be. 5. After descaling, add carrots and onions to the pan. Carrots cut into slices, onion rings. 6. Cook everything over low heat for about 40 minutes. If you cook less, the aspic may not thicken. 7. Add peppercorns, bay leaf, salt. 1/2 leaf of bay leaf is enough. In large quantities, bay leaf produces bitterness. 8. Cook for another 5-10 minutes. 9. Turn off the stove and remove the fish from the pan into a wide container. 10. After the fish has cooled down, otherwise you won’t be able to pick it up with your hands, we begin to select pieces of meat from it, freeing it from scales. “We take only sirloin” - in the sense of only the back. There are no bones. We mercilessly throw away the ribs. This work is intricate and long. For 6 plates, I cleaned the fish for 40 minutes. The scales come off quite easily. 11. In plates, bowls or other not very deep dishes, place carrots from the broth, onions and fish on the bottom. I also had a bowl of boiled perch caviar. And she went into the plates. 12. Fill everything with broth and leave to cool. I put it on the windowsill and open the window. As soon as the broth has cooled, I transfer the plates to the refrigerator.

In the morning, at least, by the next lunch, the perch aspic is ready.

The ingredients may vary depending on your taste preferences.

My 5 liter saucepan contained the following ingredients.

1. Small perch - 1.5 kg. 2. Carrots - 1.5 pcs. 3. Onion - 1 large head. 4. Peppercorns - 15-20 pcs. 5. Bay leaf - 1 medium size. 6. Salt - to taste.

Thus, I found a use for small fish, and pleased my dieting wife. The dish turned out delicious. The grateful wife calls him a delicacy! So it wasn’t in vain that I tried.

A similar dish can be prepared from perch, dace, bleak, verkhovka, small pike, catfish and pike perch. In a word, from that fish in which there are no bones in the meat.

If you have any questions, please via EMail, I will answer with details.

We clean the fish from scales.

Place the fish and vegetables on plates and pour in the broth.

Ready aspic. Bon appetit!

The following material is worth a look:
Salmon in a pot, reducing calories and improving taste

How to cook salmon in the oven Pickled herring and other famous dishes of Swedish cuisine Smoking fish, stages and features of the process Shish kebab from river fish in Karelian How to cook canned river fish in oil and tomato Fish dishes Soups

RECIPE: Salted fish aspic

Anyone who believes that salted herring is eaten only with potatoes, or is made into “Shuba”, is greatly mistaken. For variety, you can make aspic from this fish.

Jellied herring.

You need: salted herring - 1 pc., fish broth (or meat) - 0.5 l, vegetables, herbs, eggs, berries, lemon for decoration.

1. Obviously, the broth for jellied herring is cooked separately from any other fish, chicken or tongue. Gelatin is used as a thickener. Since the herring itself is very salty, the broth for pouring it is not salted
2. The herring is cleaned, the bones are removed, and the fillet is cut into neat small pieces (those who don’t know how can buy pre-cut fish)
3. Boil carrots for decoration for 5 minutes
4. Eggs are also boiled separately
5. Lemon cut into quarters of rings
6. Present the dish and cool it to a jelly-like consistency

IMPORTANT: Lemon is needed in jellied herring for beauty and to add sourness to the dish. You can either eat it or carefully leave it on the plate.

With mayonnaise

Jellied fish, the classic recipe of which can be supplemented with mayonnaise, will appeal even to those who were previously skeptical about this dish.

The process of preparing the treat does not take more than 120-180 minutes.

What ingredients will you need?

The recipe includes:

• fish (1 kg);
• carrots (1 pc.);
• onions (2 pcs.);
• celery root (1 pc.);
• parsley root (1 pc.);
• mayonnaise (1 pack);
• gelatin (1 tbsp);
• bay leaf (2 pcs.);
• black peppercorns (4 pcs.);
• fresh greens.

Add salt to the dish to taste.

Step-by-step cooking process

To prepare a fish treat, you need to prepare the ingredients:

1. Cut off the head, fins and tail from the fish carcass.
2. Remove gills.
3. Wash seafood under the tap.
4. Cut the fish into equal pieces, add salt and leave for 60 minutes. in the refrigerator.
5. Wash the grass roots.
6. Peel, wash and cut the onion in half.
7. Peel the carrots and rinse them under running water.
8. Wash the greens.

At the next stage, start cooking the broth.

To do this you need:

1. Boil the cut off parts of the fish (not the carcass) in a deep container with a thick bottom.
2. Place roots, carrots and onions in boiling fish broth. Put laurel, salt and spices there and cook until 1⁄2 of the total volume of liquid remains in the container.
3. Strain the finished yushka through a sieve so that unnecessary ingredients do not get into it.
4. Remove the pieces of fish from the refrigerator, put them in the broth and cook for 20 minutes.
5. Prepare gelatin.

After this, a treat is formed.

To do this you need:

1. Mix broth with gelatin and mayonnaise.
2. Place the fish pieces on a plate.
3. Place whole sprigs of greens on the fish.
4. Pour the ingredients with a mixture of broth and mayonnaise.

Before serving, the treat should stand in the refrigerator and harden.

RECIPE WITH PHOTO: canned fish aspic

Jellied canned fish, such as sardines, is considered an economy class dish. You don’t need to spend a lot to prepare it. Unfortunately, you can’t call such fish jellied meat beautiful or festive: canned fish falls apart a lot.

canned fish aspic.

The dish is prepared in much the same way as herring aspic.

Fish aspic with mayonnaise. Fish aspic with sour cream. Fish aspic in tomato

It will be very interesting if it is filled in, tinted:

• mayonnaise
• sour cream
• tomato
• beet juice

Jellied fish with mayonnaise.

Fish jellied meat with beetroot juice.

Fish aspic with white jelly top.
You can completely fill the fish with tinted broth, then the jelly will turn out white, pinkish or reddish, or you can make a puff dish.

Stuffed fish aspic

Stuffed jellied fish (pike or carp, for example) is a dish in a dish that you will have to tinker with. But the result will be worth it - it will simply be swept from the festive table. You can pour the whole fish or its pieces.

Stuffed fish in jellied pieces.

You need: carp – 1 kg, onion – 2 pcs., carrots – 1 pc., peppercorns, bay leaf, toast – 2 pcs., egg – 1 pc.

1. The fish is cleaned and disassembled
2. Broth is made from the head and tail
3. The rest of the carcass is cut into rings
4. Carefully remove the pulp from them
5. Peel the onion, cut it finely and sauté
6. Toast soaked in warm water
7. In a blender, grind and combine fish fillet, soaked toast, onion and egg. The resulting mass is salted and peppered
8. Fill the fish pieces with minced meat and bake them in the oven for about an hour.
9. I place the finished and cooled pieces of fish in a mold, add products for decoration, and pour in the cooled broth mixed with gelatin.
10. This aspic sits in the refrigerator overnight

Stuffed fish aspic.

Jellied with gelatin

Jellied with gelatin

Fish broth hardens in different ways, so gelatin, agar-agar and other gelling agents are often added to the dish. Some recipes use a decoction of herbs and vegetables, which does not set on its own, so gelatin must be added. Even in professional kitchens, chefs use gelling agents to play it safe. This also allows the aspic to hold its shape longer at room temperature.

Any fish is suitable for cooking with gelatin, but pike perch, pike, and halibut

and
sea tongue
. It is convenient to cut even pieces from them, and from the scraps cook a light broth, into which gelatin is then added.

Suitable Products

Wild sole, frozen, not gutted

1840 rub. for 1 Kg. (retail)

Packaging: from 400 g to 600 g

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