Red fish jellied recipe step by step. Almost royal aspic from the head and tail of salmon

recipe with photos

Required:

- 400 g salmon (or trout) steak about 1.5 cm thick;

1 small carp (about 700 g);

1 carrot;

1 large onion;

1 lemon;

1 sachet (15 g) instant gelatin;

6-8 cloves;

6 peas of allspice and black pepper;

A sprig of parsley;

A handful of boiled shrimp;

7-10 boiled mussels.

Preparation:

Clean the carp from scales, gut it, cut out the gills, wash it and cut it into several pieces.

Cut the salmon steak into 2 or 4 pieces, remove the skin and carefully remove all bones.

Cut half of the peeled carrots into circles, and cut the other half lengthwise. Cut the onion in half and stuff it with cloves.

Boil about 2 liters of water in a saucepan, add vegetables, bring to a boil and add salt. Cook until the carrot slices become soft.

Remove the carrot slices from the broth (leave the carrot slices in the saucepan).

Place the pieces of carp, allspice and black pepper in a saucepan and cook the fish over medium heat for about 20 minutes.

Then remove the carp and vegetables from the broth (you will no longer need them for this dish), and add salmon pieces to the broth. Cook for 7-10 minutes.

Remove the cooked salmon from the broth, place it in a pouring dish, add salt if necessary and sprinkle with lemon juice.

Strain the broth, which should be approximately 800 ml, through several layers of gauze. Add salt if necessary. Following the instructions on the package, dilute the gelatin in the broth.

Place shrimp, mussels, parsley leaves and figures cut out of carrot circles on the bottom of the form with salmon.

Carefully pour just enough fish broth into the mold so that the carrots and seafood do not start to float, and therefore remain on the surface of the finished dish. Place the mold in the cold and wait until the broth hardens.

Add the remaining broth, the temperature of which should not be higher than room temperature, and refrigerate the dish until completely frozen.

To remove the aspic from the mold, immerse it almost to the brim in hot water for 2-3 minutes, then remove from the water, cover with a serving dish, turn it over together and remove the mold.

Before serving, be sure to pour lemon juice over the aspic. If you used lemon slices, reduce the amount of juice accordingly.

I recommend: Instead of salmon, you can use any red fish; instead of mussels and shrimp, you can use any products to your taste - fresh bell pepper cut into strips and lemon slices will do.

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Red Fish Jellied. Therefore, many people, especially our beloved women, sooner or later wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to make Red Fish Jellied at home. Here, all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare. For this purpose, special recipes have been created with detailed photographs and step-by-step descriptions of the preparation steps. By following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material still do not understand, how to cook red fish jellied, then we suggest you look at our other recipes.

Calories: 700
Cooking time: 120
Proteins/100g: 15
Carbohydrates/100g: 4

Red fish aspic, a step-by-step recipe with photos of its preparation is offered today, is an easy and tasty dish that can be prepared for the holiday table at any stage of the Dukan diet. Jellied is prepared from any red fish - pink salmon, salmon, trout or coho salmon. Add healthy, low-calorie vegetables to the fish aspic - carrots and celery, garnish with green parsley to make the dish beautiful.
It will take 2 hours to prepare the aspic. The ingredients listed will make 4 servings. We advise you to pay attention to the recipe; such an appetizer on the festive table will not be superfluous.

Ingredients:
- red fish – 400 g;
- carrots – 110g;
- stem celery – 220 g;
- dry gelling mixture – 20 g;
- parsley – 20 g.

How to cook at home

We cut up raw fish. First, you need to defrost it properly; the easiest way is to leave the frozen fish on the bottom shelf of the refrigerator overnight, in this case the fish will melt gradually, and the loss of nutrients will be minimal. Preparing the fish. We clean off the scales, then cut off the fins and remove the entrails.



We cut off the head, remove the skin, run a sharp knife along the ridge, and cut off the fish fillet. We cook broth from the fish head and ridge, adding spices to it - black pepper, onion, parsley, bay leaf. Cook the broth for 30 minutes, strain, salt and add portioned pieces of fish fillet to it. Cook for 4 minutes over low heat.



Take the fish out of the broth, add finely chopped carrots and celery, cook for 5 minutes. We also remove vegetables from the broth.
When the fish broth has cooled to 70 degrees Celsius, measure out 500 ml and dissolve the dry gelling mixture for fish aspic or gelatin in it.





In portioned forms we put several leaves of green parsley, previously scalded with boiling water.



Place vegetables and pieces of fish on parsley leaves. Check the fish carefully so that no bones get into the aspic.



Lightly compact the contents of the molds and fill with cooled broth.



Place the filled molds in the refrigerator. The aspic will harden in about an hour, it depends on the concentration of the broth and the amount of gelatin.





Place the molds with the prepared aspic in hot water for a few seconds, then turn them over onto serving plates and decorate with herbs. We also advise you to find out the recipe for preparing no less tasty

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.

Jellied fish - classic recipe

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;

1. 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.
2. We take out the beans, carrots, fillet. We will cut the sturgeon into pieces, carrots - in the form of circles, stars, hearts, as you like.
3. 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.

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:

1. 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.
2. We take out the fish, remove the head and bones, and divide the meat into pieces.
3. Strain the broth, divide into equal parts, mix the first with cream.
4. Place the fish on a plate, pour in the creamy broth, and let it harden.
5. 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.

Components:

• half a kilo of fish fillet;
• onions and sweet carrots;
• 1 packet of gelatin;
• allspice, bay leaf, cloves, salt.

Cooking algorithm:

1. 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.
2. Strain the broth. We put the fillet in it.
3. We dilute gelatin in one glass of broth, add it to the rest of the ingredients, and cook for about half an hour.
4. 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.

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.

Components:

• 1 pike perch carcass;
• parsley and carrot roots;
• onion;
• lemon;
• 1 sachet of gelatin as needed.

Cooking technology:

1. We clean the pike perch, separate the gills, cut it, and cook the broth with root vegetables and spices for 1 hour.
2. Strain the broth, separate the meat from the bones, and cut into portions. Place on a plate and garnish with chopped carrots.
3. You need to dissolve gelatin in part of the broth and pour it into the broth. Then heat the pan and squeeze lemon juice into its contents.
4. It's time to pour the broth over the meat and leave to cool. Before serving, decorate the finished dish with herbs.

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.

Cooking technology:

1. We clean the pike, cook the broth from the head and tail for 30 minutes.
2. Strain, throw in the chopped pieces of pike, vegetables and spices. There is still the same amount of time left to cook.
3. Take a glass of broth, dilute gelatin in it, pour it into the rest of the broth and cook for another 10 minutes.
4. Boil the eggs, cut into large pieces.
5. Strain the broth, place pike, chopped carrots, eggs on the bottom of the chosen form and fill it all with broth. Leave in a cool place. Before serving, decorate with herbs.

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;

Cooking technology:

1. 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.
2. Remove the carp, separate all unnecessary parts, and cut the meat into pieces.
3. We dilute gelatin in one glass of broth, pour it into a common saucepan and cook for another 5 minutes.
4. 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.

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 set in the cold so that the jellied meat hardens.

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.

Cooking technology:

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.

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.

Cooking technology:

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 peppers to the fish aspic. It will turn out not only delicious, but also beautiful and creative!

From pollock

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

Components:

• 0.7 kg pollock;
• 1 carrot root;
• 1 onion;
• 1 packet of gelatin;
• allspice, laurel leaves, salt.

Cooking technology:

1. We clean the pollock and separate the fillets from other parts. Let it cool, and cook the broth from the remaining scraps, vegetables and spices for about an hour.
2. Strain the broth, add the fillet and continue cooking. You need to dilute gelatin in one glass of broth, then pour it into a common saucepan and cook the broth for another 15 minutes.
3. We take out the fillet, cut it into portions and put it on a plate. Decorate the top with chopped carrots, pour in the broth and let it harden.

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.

Components:

• 1 kg of pink salmon;
• 1 onion;
• 1 carrot root;
• 1 tsp. gelatin;
• 1 tsp. vinegar;
• allspice, laurel leaves, salt.

Cooking technology:

1. Cut the cleaned pink salmon into portions. Bring the tail and head to a boil. Add vegetables, season with spices, cook for half an hour, pour in vinegar.
2. We take out the pink salmon, throw away the head, tail and bones, and separate the meat itself.
3. You need to dilute the gelatin in a small part of the broth, mix it with the rest of the ingredients and cook for another 15 minutes.
4. Place the meat and chopped carrots on a plate, pour in the broth and let it harden. Serve the finished dish with your favorite sauces and herbs.

Salmon aspic

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

Components:

• 1 kg salmon;
• 1 carrot root;
• 1 onion;
• 1 parsley root;
• 1 lemon;
• allspice, bay leaf, cloves, optional, salt;
• 1 packet of gelatin.

Cooking technology:

1. The salmon should be cleaned and the gills separated. Cut the meat. Cook the decoction with root vegetables and spices for 1 hour.
2. Then you should strain the broth, separate the meat from the bones, cut it into portions and place it on a plate. Decorate with chopped carrots.
3. You need to dissolve gelatin in a small part of the broth, pour it into the rest of the broth, heat it, squeeze the juice from the lemon.
4. Pour the broth over the meat and let it harden. If desired, decorate with herbs before serving.

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.

1. 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.
2. If the broth turns out to be cloudy, you need to strain it several times using clean gauze, folded in four.
3. 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.

Do you want to know how to make fish aspic in a tasty and simple way? Then you can read useful information on this topic right now.

It’s easier to cook, there are no such sharp bones as in preparing fish aspic.

Such jellied meat on the holiday table looks beautiful (a DIY masterpiece), mysterious, and you always want to taste it.

Jellied pike perch fish with gelatin

Meet a delicious and simple recipe for jellied pieces of pike perch with gelatin.

Preparing the recipe

1. We have a medium sized walleye. We clean the fish from scales and entrails. We cut off all the fins near the abdomen with scissors and cut out the gills.

2. Cut off the fins along the ridge of the fish.

3. Cut off the head and tail of the fish.

4. Cut the fish into pieces the size as in the photo.

5. These are the pieces the pike perch should be cut into, with pieces 2-3 cm thick.

6. Now we need to prepare the broth. Pour water into the pan and put the head, tail, onion, bay leaves, black peppercorns, and salt.

7. As soon as the water in the pan boils, add other pieces of fish and cook for 20 minutes.

8. To clarify the broth, we need the whites of two eggs. Separate the white from the yolk and beat it a little.

As a tip: Lightened transparent jelly is called lanspig. To get this jelly, you need to mix dissolved gelatin with chilled broth (2 egg whites and 1 glass of broth).

9. Take the cooked fish into a plate.

10. Pour the whipped whites into the broth and stir. Boil the broth with the whites a little.

12. Pour the cooled broth into a jug, add gelatin and stir. Leave it to swell.

13. We begin to assemble the dish. The aspic should be beautiful. Separate the fish meat from the bones and place it on a dish, add cut quail eggs, add boiled shrimp, olives cut into rings. Place lemon half rings along the edge of the dish (in a circle). Add parsley leaves.

14. Then carefully pour the broth with gelatin, first onto a spoon, and then over all parts of the plate.

15. The recipe is finished. We put the New Year's jellied meat in the refrigerator to set.

Jellied fish (carp) “Gift of Neptune” with gelatin

Required:

• 2 kg carp
• 3 sweet green peppers
• 4 tomatoes
• 2 tbsp. spoons of gelatin
• 1/4 egg
• 1 onion
• Paprika and salt - to taste

Cooking method

1. Cut the fish into fillets with boneless skin.
2. Carefully remove the core and cut into portions.
3. Make a strong broth from the waste, adding onions, paprika, and salt.
4. Then add pieces of fish to the broth and cook until done.
5. Carefully remove the fillet, strain the broth, add gelatin to it. Stir.
6. Place the pieces on a dish, pour over the prepared jelly and let it cool.
7. Before serving the jellied carp, garnish with chopped green peppers, tomatoes, hard-boiled eggs (or as in the photo).

You can decorate carp aspic in different ways as your imagination allows.

Jellied fish without gelatin - recipe with stuffed carp pieces

Check out this delicious and original recipe for stuffed fish aspic. If any of the readers have made it or tried it at a party, please respond, I would like to know your opinion. I consider this recipe to be a masterpiece in the creativity of aspic dishes.

Required:

• Carp – 3 – 3.5 kg (2 pcs.)
• Onions - 3 pcs.

• Carrots - 2 pcs.
• Egg - 2 pcs.
• Milk 200 ml
• Loaf - crumb
• Parsley, bay leaf, black peppercorns, allspice, cloves, cumin, fish seasoning, garlic, sugar, salt

Preparation

1. Cutting the fish: First, remove scales and mucus and rinse with cold water. Then we cut the abdomen from the head to the anus and remove the entrails. We remove the black films from inside the abdomen. Remove the gills from the head.

If carelessness was allowed during gutting and bile spilled, the fish must be washed immediately, and the area where the bile got in should be rubbed with salt and rinsed thoroughly again.

2. The cut fish should be thoroughly washed and dried with a towel.

3. Cut off the heads and tails of the carp and place them separately on a plate.

4. Place carp carcasses cut into pieces on another plate.

5. Our further goal is to separate the skin from the meat and remove it. We take a piece with a tail, stick a knife in and move it around the circumference of the piece, thereby cutting off the skin from the meat piece.

6. Pull off all the skin of the fish from the tail.

7. Then cut off the bone with a knife.

8. We are left with a fish tail with skin, but the inside is empty.

9. We do the same with other pieces of fish - cut off the skin from the meat piece.

11. Place the bones from pieces without meat into a plate with heads and tails.

12. In front of you is a plate with the skin separated from the meaty pieces of fish.

13. Look, the skin is not completely bare, there are also meaty areas on it - this is also good and so be it.

14. Place the heads, tails and bones with the cut meat on the bottom of an empty pan. Add peeled onions, carrots, bay leaves and all the spices.

15. Fill with water, add a little salt and cook for 30 minutes, after boiling. Then we take out the fish and strain the broth through a sieve with gauze, we really need it.

Cooking minced meat in aspic

16. Cut out the crumb from a piece of loaf and crumble it into a plate.

17. Pour milk over the loaf crumbs.

18. Knead a little with a fork and set aside for swelling.

19. Chop the parsley sprigs with a knife, as in the photo.

20. Grate the carrots on a coarse grater and place in a dish.

21. Using a meat grinder, grind the fish meat and onions evenly.

22. Create minced meat for stuffing from the following ingredients: grated carrots, minced fish, 2 raw eggs, onions, swollen loaf pulp, fish seasoning, chopped parsley, a little garlic, a pinch of sugar, salt. Mix everything thoroughly.

Stuffing the fish skin

23. Stuff the fish skin with the prepared minced meat. In front of you is a voluminous piece of stuffed tail.

24. Stuff the rest of the carp skin, forming voluminous pieces.

25. Use your fingers to press on the stuffed piece so that it is firmer and neater.

26. This is what the stuffed skin looks like. Externally, it looks like sliced ​​​​pieces of ordinary fish.

27. Place the stuffed pieces on the bottom of the pan and fill with strained broth.

28. Pour in the broth so that it covers the fish and cook for 30 minutes. If you have any broth left, do not pour it into the sink, but pour it onto a plate, it will thicken and you can eat it with pleasure, even without fish.

29. 30 minutes have passed, turn off the heat, take out the pieces of fish, put them in different plates and see that the minced meat has not fallen out, this is how it should be.

Forming the aspic

30. Add carrot slices to the fish pieces and pour broth from the pan. We wait for the broth to cool and put it in the refrigerator overnight.

31. After hardening, cut the jellied meat into beautiful pieces and form a festive dish.

We place a dish with stuffed pieces of carp without gelatin on the table and wait for the reaction from the guests.

Jellied perch with shrimp and gelatin - video

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

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

Required:

• 1 kg of any red fish
• 400 g fish trimmings
• 2 tbsp. spoons of vinegar
• 1 carrot
• 1 onion
• Bay leaf, black peppercorns, herbs, 1 tsp. salt
• 1 packet of crushed gelatin
• 2 egg whites
• Capers or cucumber for garnish

Cooking method:

1. Pour 2 liters of water into the pan, add all the ingredients: red fish with trimmings, carrots, unpeeled onion, all the spices and cook for 30 minutes. The contents of the pan should be reduced by 1/4.
2. Remove the fish from the broth and cut into small pieces.
3. Strain the remaining broth through a fine sieve.
4. Cut the carrots into slices.
5. Take gelatin and soak in cold water for a few minutes.
6. Beat the whites into a thick foam.
7. Place the broth on gas and bring to a boil, add gelatin and whipped egg whites. Bring the broth back to a boil and immediately remove from heat. Then strain through cheesecloth.
8. Place a piece of fish into the prepared molds, garnish with carrot slices, cucumber slices or capers (or as in the photo), herbs and pour clear broth from a spoon in two or three additions to secure the decorations.
9. Then pour an even layer of broth over all the molds again and place in the refrigerator to set.

The dish is ready and can be placed on the festive table.

Cod jellied “Kingdom of Poseidon”

Required:

• 1 kg cod
• Boiled vegetables, boiled eggs, lemon, herbs - for decoration

Cooking method

The fish will not slip out of your hands when cleaning if you rub your fingers with salt.

1. Boil the cleaned fish and prepare a strong jelly from the broth.
2. Take a large shallow pan and fill it with crushed ice.
3. Place tall glasses or glasses in the pan. These will be the fish molds.
4. Pour jelly into them little by little, laying various boiled vegetables, pre-cut into pieces of various shapes, along the walls. Place the fish pieces in the very middle

Let the aspic stand for 2 hours to harden, and then place it on a large plate, turning it upside down.

Jellied fish fillet (hake, pollock, navaga)

Required:

• 1 kg of fish fillet (hake, pollock, navaga)
• 50 g gelatin
• 2 jars of mayonnaise
• 20 g lemon juice
• Parsley roots, celery, 2 onions, 2 carrots, 6 bay leaves, vegetables for decoration, herbs

Cooking method

1. Clean the fish. Wash the waste, but do not throw it away.
2. Pour cold water over the waste, add parsley, roots, onions, carrots and bring to a boil over high heat. When it boils, reduce the gas and cook for another 1 hour.
3. Place pieces of fish into the hot broth and cook for some more time. Once the fish is ready, remove it from the pan, strain the broth through a sieve and let cool. There should be about 1 liter of broth left.
4. Place gelatin in the broth for 30 - 40 minutes, then heat, stirring constantly, but do not bring to a boil. Now the broth needs to be clarified. Now carefully read the rules for preparing transparent jelly for jellied fish:

To clarify, pour vinegar or lemon juice into the hot broth. To strain, take the fish juice obtained during thawing and 2 raw eggs, mix it all well and dilute with five equal parts of cold broth.

Place the hot broth on low heat again and pour the guy into it in a thin stream. Bring to a boil and once it boils, turn the heat to low. After 15 - 20 minutes the guy will settle to the bottom. Take the broth and strain through a napkin. Hot jelly is ready.

Pour some hot and clear jelly for further decoration.

5. Cool the finished fish, remove all bones and cut into pieces.

6. When the jelly has cooled, add mayonnaise to it and mix thoroughly. Leave a little jelly for decoration. Place the fish pieces in a large dish, decorate as desired and spread the jelly. Let the dish harden a little in the cold and pour the jelly and mayonnaise left on top for decoration.

7. Now that everything is ready, you can start decorating. Fresh or pickled cucumbers, boiled carrots or potatoes, bell peppers or peas, tomatoes, olives, radishes, eggs, lemon, and herbs are suitable for this.

8. In the transparent jelly that you left for decoration, moisten the vegetable slices and place them on the surface. Then carefully pour the remaining jelly into the dish and let it harden completely.

Jellied fish “The Tale of the Fisherman and the Fish”

Required:

• 160 g sturgeon
• Lemon
• Carrot
• 130 g ready-made jelly
• Greens and sauce - horseradish

Preparing the recipe

1. Boil the fish fillet, cool and cut into pieces.
2. Pour a thin layer of jelly onto a baking sheet or large shallow pan and let set. Place pieces of fish on top of it so that there are small gaps between them.
3. Garnish with herbs, carrots, lemon. Strengthen with frozen jelly. Carefully pour in the remaining jelly until the layer is just under 1cm thick.
4. When the dish has completely hardened, remove it from the baking sheet and cut into small portions, including pieces of fish.

Serve the aspic on a platter with or without a vegetable garnish. Serve horseradish sauce separately.

How to prepare fish jellied fish from silver carp - video

The article is over and I would really like you to like it and, as a result of your culinary activities, not just appetizing jellied meats, jellied meats and jellies, but creative masterpieces to appear on the festive table.

At first this set was supposed to be a soup, but at the last moment I changed my mind and wanted to pamper my family with aspic. No sooner said than done!
This is a budget, I would even say, economical option for aspic. If you have a suitable piece of fish, you can cook aspic without using a head or other spare parts. You can cook it with white fish, but red fish turns out more beautiful. My mold is too big for such a quantity of filler, so the bottom layer turned out to be a bit thin. It could, of course, be decorated more elegantly, but I have aspic egg lovers who will demand that I had to sacrifice beauty.

Products:

trout (soup set) tail, head
carrots 1 pc.
onion 1 pc.
allspice 4-5 pcs.
cloves 3 pcs.
celery greens, parsley, dill
salt
bay leaf 1-2 pcs.
egg 2 pcs.
cream 100 ml
lemon 1 pc.

gelatin 30 g (2.5-3 tbsp.)

Preparation:
Clean the fish, wash it, and be sure to remove the gills. The head can be cut into pieces.

Place everything in a saucepan, add water so that it just covers the fish, bring to a boil, remove the foam, add onions (whole), carrots, spices, salt and cook over very low heat for about 20-25 minutes. before finishing cooking, squeeze the juice of half a lemon into the broth (to acidify and clarify).

Catch the fish, strain the broth, and cool.

Pour about a glass of broth and soak the gelatin in it.
Carefully remove the pulp from the bones, do not forget, there is meat in the head that you cannot immediately see: on the “cheeks”, behind the eyes and (if the fish is large) in the lower jaw.

We will need approximately 800-900 ml of broth, pour it into a separate bowl, heat it, pour in the swollen gelatin, stir well until it is completely dissolved, do not boil!! Cool the broth, pour: 100 ml (for the white layer), 400 ml (for the transparent layer), mix the rest of the broth with the fish, pour into the aspic mold and set to harden.

While the first layer hardens, cook the eggs, chop the lemon and carrots, and prepare the decoration.
For the white layer, mix 100 ml of broth and cream. Pour it onto the frozen aspic with the fish and put it in the refrigerator. This layer is thin and hardens very quickly.
We lay out our decoration on the white field, as you like, and carefully pour clear broth over all the parts from a spoon, and put it in the refrigerator. After a few minutes, when the decoration has stuck properly, slowly fill it with the remaining transparent jelly. All! Let it harden until the morning.